Print

Caramel Brownie Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

This Caramel Brownie Cheesecake is a decadent dessert combining a rich brownie base with a creamy cheesecake layer, topped with luscious caramel sauce and a sprinkle of flaky sea salt for the perfect sweet and salty balance. Ideal for special occasions or indulgent treats, this recipe features a water bath baking technique to ensure a smooth and creamy cheesecake texture.

Ingredients

Scale

Brownie Base

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder (optional)
  • 1/4 tsp salt

Cheesecake Layer

  • 8 oz cream cheese, full-fat, softened
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt (implied from instructions as a pinch in the cheesecake batter)
  • 3 large eggs
  • 1/2 cup granulated sugar (assumed from the cream cheese mixture – the sugar quantity omitted in original but implied)

Topping

  • 1/2 cup caramel sauce
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake later.
  2. Make Brownie Batter: In a mixing bowl, combine melted butter, brown sugar, granulated sugar, and 1/4 teaspoon salt until the mixture is glossy. Add the eggs one at a time, mixing until fully combined. Gently fold in the all-purpose flour, cocoa powder, and optional espresso powder. Spread this brownie batter evenly into the prepared springform pan.
  3. Bake Brownie Base: Bake the brownie layer for 15 to 18 minutes, or until the edges are set but the center remains soft. Remove the pan from the oven and set aside.
  4. Prepare Cheesecake Batter: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add granulated sugar (estimated 1/2 cup) and a pinch of salt, then mix in sour cream and vanilla extract. Add the eggs one at a time on low speed until just combined, taking care not to overmix.
  5. Set Up Water Bath: Wrap the outside of the springform pan with foil to prevent water leakage. Pour the cheesecake batter over the partially baked brownie base. Place the springform pan in a large roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps bake the cheesecake evenly and prevents cracking.
  6. Bake Cheesecake: Bake at 300°F (149°C) for 45 to 60 minutes, until the edges of the cheesecake are set but the center still slightly jiggles. Remove from the oven and let cool for 30 minutes.
  7. Cool and Chill: Carefully remove the cheesecake from the water bath and cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to set completely.
  8. Add Topping and Serve: Before serving, gently warm the caramel sauce and spread it evenly over the top of the cheesecake. Sprinkle with flaky sea salt if desired to enhance the flavor. Slice and serve chilled for a rich and indulgent dessert experience.

Notes

  • For best results, use room temperature eggs to ensure smooth batter blending.
  • Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the water bath.
  • Allow the cheesecake to chill overnight for optimal texture and flavor development.
  • The espresso powder in the brownie base is optional but enhances the chocolate flavor.
  • Flaky sea salt on top adds a delightful contrasting crunch and flavor to the sweet caramel.

Keywords: Caramel Brownie Cheesecake, cheesecake recipe, brownie base dessert, caramel cheesecake, decadent cheesecake, baked cheesecake, dessert recipe

Find it online: https://thehungrymason.com/caramel-brownie-cheesecake-recipe-2/