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Caramel Brownie Cheesecake: 1 Incredible Recipe

Caramel Brownie Cheesecake Incredible
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An incredible caramel brownie cheesecake recipe that combines a fudgy brownie base with a creamy cheesecake filling and a luscious caramel topping. This decadent dessert is perfect for any occasion and is sure to impress.

Ingredients

Scale
  • For the Brownie Base:
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • ½ teaspoon salt
  • For the Cheesecake Layer:
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • For the Caramel Topping:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon sea salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Prepare Brownie Batter: In a large bowl, mix the melted butter and granulated sugar until well combined. Add in the eggs and vanilla extract, stirring until smooth.
  3. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, and salt. Gradually add this mixture to the wet ingredients, stirring until a thick brownie batter forms.
  4. Bake Brownie Base: Pour the brownie batter into the prepared springform pan. Spread it evenly and bake for 25-30 minutes. A toothpick inserted should come out with some moist crumbs. Set aside to cool.
  5. Cheesecake Mixture: While the brownie base cools, make the cheesecake layer. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, mixing until the blend is fluffy.
  6. Incorporate Eggs and Sour Cream: Add in the eggs one at a time, mixing on low speed after each addition. Finish with the sour cream and vanilla extract, mixing until everything is combined.
  7. Assemble the Cheesecake: Pour the cheesecake mixture over the cooled brownie base in the springform pan. Smooth the top with a spatula.
  8. Bake Cheesecake: Bake for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let it cool inside for 1 hour.
  9. Cool in Refrigerator: After cooling, remove from the oven and cool to room temperature. Refrigerate for at least 2 hours or overnight for the best set.
  10. Prepare Caramel Sauce: To make the caramel sauce, heat the granulated sugar in a medium saucepan over medium heat. Stir continuously until melted and golden brown. Carefully add the butter and heavy cream, mixing until smooth. Optionally, sprinkle in sea salt for a salted caramel version.
  11. Serve and Garnish: Once the cheesecake is fully set, remove it from the springform pan. Top with the warm caramel sauce just before serving.

Notes

  • Use room temperature ingredients for the best cheesecake texture.
  • Do not overmix the cheesecake batter.
  • Let the cheesecake cool gradually in the oven to prevent cracking.
  • Serve chilled for the most refreshing taste.
  • Consider using a water bath for a creamier texture.
  • Add chopped nuts or espresso powder to the brownie base for variations.
  • Store leftovers covered in the refrigerator for 4-5 days.
  • Freeze individual slices wrapped tightly for up to 3 months.
  • Thaw frozen cheesecake in the refrigerator overnight.
  • Essential tools include a 9-inch springform pan, mixing bowls, an electric mixer, and a rubber spatula.

Nutrition

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