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Caramel Brownie Cheesecake Recipe

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★★★★★

5 from 91 reviews

This Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a smooth and creamy cheesecake layer, beautifully swirled with homemade buttery caramel sauce. Finished with optional toppings like chocolate chips and nuts, this decadent dessert is perfect for special occasions or any time you crave a luxurious treat.

Ingredients

Scale

For the Brownie Base:

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Toppings:

  • Extra caramel drizzle
  • Chocolate chips
  • Chopped pecans or walnuts

Instructions

  1. Mix the Wet Ingredients for Brownie Base: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, whisking until well combined.
  2. Add the Dry Ingredients to Brownie Mixture: Sift in the cocoa powder, flour, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined.
  3. Bake the Brownie Layer: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Pour the brownie batter into the pan, smoothing the top. Bake for 20 minutes, then let it cool slightly.
  4. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Beat in the eggs one at a time, then add sour cream and vanilla extract, mixing until smooth.
  5. Assemble the Cheesecake: Pour the cheesecake filling over the slightly cooled brownie base, spreading it evenly. Drizzle 3-4 tablespoons of caramel sauce on top and use a knife or skewer to create swirls.
  6. Bake the Cheesecake Layer: Bake at 325°F (160°C) for 40-50 minutes until edges are set and center is slightly jiggly.
  7. Cool and Chill: Let cheesecake cool to room temperature, then refrigerate at least 4 hours or preferably overnight.
  8. Prepare the Caramel Sauce: Heat granulated sugar in a saucepan over medium heat, stirring constantly until melted and amber colored. Whisk in the butter until melted, then slowly add heavy cream while whisking continuously. Stir in vanilla extract and a pinch of salt. Remove from heat and let cool.
  9. Serve and Garnish: Drizzle additional caramel sauce over the chilled cheesecake before serving and optionally add chocolate chips and chopped nuts.

Notes

  • Use room temperature cream cheese for a smooth cheesecake filling.
  • Do not overmix cheesecake batter to avoid cracks.
  • Allow caramel sauce to cool before swirling it into cheesecake to prevent mixing in too much.
  • Chilling the cheesecake overnight improves texture and flavor blending.
  • For cleaner slices, run a warm knife around the cheesecake edges before cutting.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.

Keywords: Caramel Brownie Cheesecake, Brownie base, Cheesecake, Caramel sauce, Dessert recipe, Chocolate caramel dessert, Layered cheesecake

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