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Caramel Brownie Cheesecake Recipe

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★★★★★

5 from 56 reviews

This luscious Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer, all topped with a smooth, homemade caramel sauce. Perfectly indulgent and impressive, this dessert balances deep chocolate flavor with velvety cheesecake and a sweet, buttery caramel finish.

Ingredients

Scale

Brownie Layer

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt

Cheesecake Layer

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt

Instructions

  1. Prepare Brownie Batter: Preheat your oven to 350°F (175°C). Melt 1 cup of unsalted butter in a saucepan or microwave-safe bowl. Stir in 2 cups of granulated sugar until well combined. Then add 4 large eggs one at a time, beating well after each addition, followed by 1 teaspoon of vanilla extract.
  2. Mix Dry Ingredients and Combine: In a separate bowl, sift together 1 cup all-purpose flour, 1 cup cocoa powder, and 1/2 teaspoon salt. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to form the brownie batter.
  3. Bake Brownie Layer: Grease a 9-inch springform pan thoroughly. Pour the brownie batter into the pan and smooth the top. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and allow to cool completely.
  4. Prepare Cheesecake Mixture: In a large mixing bowl, beat 16 ounces of softened cream cheese until creamy. Gradually add 1 cup granulated sugar, then 3 large eggs one at a time, beating well after each. Stir in 1 teaspoon vanilla extract and 1/2 cup sour cream until smooth and fully combined.
  5. Assemble and Bake Cheesecake Layer: Pour the cheesecake mixture evenly over the cooled brownie layer in the springform pan. Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
  6. Make Caramel Sauce: In a heavy-bottomed saucepan, heat 1 cup granulated sugar over medium heat, stirring constantly, until it melts and turns a deep golden amber color. Immediately stir in 6 tablespoons unsalted butter until melted and incorporated. Remove from heat and carefully whisk in 1/2 cup heavy cream until smooth. Add 1 teaspoon sea salt and stir well.
  7. Cool and Serve: Let the cheesecake cool to room temperature, then drizzle the homemade caramel sauce evenly over the top. Refrigerate the cheesecake for at least 2 hours to set completely before slicing and serving.

Notes

  • For best results, ensure the brownie layer is fully cooled before adding the cheesecake layer to prevent mixing.
  • If the caramel sauce hardens too much upon cooling, gently warm it before drizzling.
  • You can substitute sour cream with Greek yogurt for a slight tangier flavor.
  • Use a water bath while baking the cheesecake layer if you want to avoid cracks on the surface.
  • Allow the cheesecake to chill overnight for enhanced flavor and texture.

Keywords: caramel brownie cheesecake, chocolate cheesecake, homemade caramel sauce, dessert recipe, rich cheesecake, fudgy brownie dessert

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