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Caramel Brownie Cheesecake

Irresistible Caramel Brownie Cheesecake for Sweet Cravings

This Caramel Brownie Cheesecake is a rich blend of cream cheese and fudgy brownie, topped with warm caramel, perfect for any sweet craving.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1 cup Unsalted Butter can substitute with salted butter, adjusting the salt as needed.
  • 2 cups Granulated Sugar brown sugar gives a deeper flavor for a richer brownie.
  • 4 large Eggs ensure eggs are at room temperature for best results.
  • 1 tablespoon Vanilla Extract pure vanilla extract is recommended for a more intense taste.
  • 1 cup All-Purpose Flour substitute with a gluten-free flour blend for a gluten-free option.
  • 1 cup Cocoa Powder unsweetened cocoa powder is ideal for optimal results.
  • 0.5 teaspoon Salt balances the sweetness and enhances flavor.
For the Cheesecake Layer
  • 16 ounces Cream Cheese must be softened for a smooth consistency. No substitutes are recommended.
  • 1 cup Granulated Sugar mix well with cream cheese for a smooth mixture.
  • 2 large Eggs provide stability; use room temperature eggs for best texture.
  • 1 teaspoon Vanilla Extract the pure version gives a wonderful aroma.
  • 0.5 cup Sour Cream can substitute with Greek yogurt if needed.
For the Caramel Sauce
  • 1 cup Granulated Sugar keep an eye on it to avoid burning during the melting process.
  • 6 tablespoons Unsalted Butter add creaminess; can substitute with salted butter.
  • 0.5 cup Heavy Cream can use half-and-half for a lighter version.
  • 1 pinch Sea Salt enhances flavor and balances sweetness.

Equipment

  • 9-inch springform pan
  • Medium saucepan
  • large mixing bowl
  • Whisk

Method
 

Prep and Bake
  1. Preheat your oven to 350°F (175°C). Melt 1 cup of unsalted butter in a medium saucepan over low heat, then whisk in 2 cups of granulated sugar until well blended.
  2. Add 4 large room temperature eggs one at a time, mixing thoroughly after each addition. Stir in 1 tablespoon of pure vanilla extract.
  3. In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and 0.5 teaspoon of salt. Gradually fold this dry mixture into the wet ingredients.
  4. Pour the brownie batter into a greased 9-inch springform pan and bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs. Allow to cool completely.
  5. In a large bowl, beat together 16 ounces of softened cream cheese and 1 cup of granulated sugar until light and fluffy. Add 2 large eggs, 1 teaspoon vanilla extract, and 0.5 cup sour cream, mixing until smooth.
  6. Pour the cheesecake mixture gently over the brownie base and bake for an additional 30-35 minutes until set but slightly jiggly in the center. Cool on a wire rack.
Caramel Sauce
  1. In a saucepan, add 1 cup of granulated sugar over medium heat, stirring until the sugar melts and turns amber. Add 6 tablespoons unsalted butter and 0.5 cup of heavy cream, stirring until smooth.
  2. Once cheesecake has cooled, drizzle the warm caramel sauce generously over the top. Chill in the refrigerator for at least 2 hours, or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 180mgPotassium: 150mgFiber: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Let the cheesecake cool gradually to prevent cracks. Chill overnight for optimal flavor.

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