Description
This Caramel Brownie Cheesecake is a decadent dessert combining a rich, fudgy brownie base with a creamy, smooth cheesecake layer topped with luscious salted caramel sauce. Perfect for special occasions or indulgent treats, this dessert offers a perfect balance of chocolate, tangy cheesecake, and sweet caramel.
Ingredients
Scale
Brownie Base
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- â…“ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
Cheesecake Layer
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup heavy cream
- 2 large eggs, room temperature
- 1 tsp vanilla paste or vanilla extract
Topping
- ½ cup salted caramel sauce (homemade or store-bought)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Wet Ingredients for Brownie Base: In a large bowl, whisk together melted butter, granulated sugar, cocoa powder, and salt until the mixture is smooth and fully combined.
- Add Eggs & Vanilla: Stir in the vanilla extract and eggs one at a time, mixing well after each addition to create a cohesive batter.
- Incorporate Flour: Gently fold in the all-purpose flour until just combined—avoid overmixing to keep the brownie base tender.
- Bake Brownie Base: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 15 minutes or until the edges are set but the center remains slightly underbaked. Allow it to cool slightly before layering cheesecake.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, free of lumps.
- Add Sugars: Mix in the granulated sugar and light brown sugar until fully incorporated into the cream cheese base.
- Incorporate Cream & Eggs: Pour in the heavy cream and mix until smooth. Add eggs one at a time, beating on low speed after each to keep the mixture light and uniform.
- Add Vanilla: Stir in the vanilla paste or extract for depth of flavor in the cheesecake layer.
- Layer Cheesecake Batter: Pour the cheesecake mixture evenly over the cooled brownie base, spreading gently with a spatula for a smooth surface.
- Bake Cheesecake: Return the pan to the oven and bake for 50-60 minutes, until the edges are set and the center jiggles just slightly when you gently shake the pan.
- Cool & Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to allow it to fully set and develop flavor.
- Warm Caramel: Gently heat the salted caramel sauce until it is pourable but not too hot to prevent melting the cheesecake topping.
- Drizzle & Serve: Pour the warmed caramel sauce over the chilled cheesecake, letting it drizzle beautifully down the sides. Slice and serve chilled for best results.
Notes
- Use room temperature eggs for the cheesecake layer to ensure a smooth, lump-free batter.
- Do not overbake the brownie base; it should be slightly underbaked to provide a fudgy texture beneath the cheesecake.
- Chill the cheesecake thoroughly to allow clean slicing and to enhance flavors.
- For a stronger caramel flavor, consider making homemade salted caramel sauce using butter, sugar, cream, and sea salt.
- Make sure to line the springform pan with parchment at the bottom to avoid sticking and messy removal.
