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Caramel Brownie Cheesecake

Decadent Caramel Brownie Cheesecake for Indulgent Evenings

Indulge in this Caramel Brownie Cheesecake featuring luscious layers of brownies and creamy cheesecake for unforgettable evenings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1 cup Unsalted Butter Can substitute with margarine for a dairy-free option
  • 2 cups Granulated Sugar Brown sugar can enhance flavor if desired
  • 4 large Eggs Can use egg replacements for vegan options
  • 1 tablespoon Vanilla Extract Use pure vanilla extract for the best result
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1 cup Cocoa Powder Unsweetened cocoa powder is preferred
  • 1 teaspoon Salt Enhances flavors and balances sweetness
For the Cheesecake Layer
  • 16 ounces Cream Cheese Non-dairy cream cheese can be used for a vegan alternative
  • 1 cup Sour Cream Greek yogurt can be a healthier substitute
For the Caramel Topping
  • 1 cup Granulated Sugar
  • 6 tablespoons Unsalted Butter
  • 1/2 cup Heavy Cream
  • 1 pinch Sea Salt Malden salt provides a nice finishing touch

Equipment

  • 9-inch springform pan
  • Medium Saucepan
  • large mixing bowl

Method
 

Step-by-Step Instructions for Caramel Brownie Cheesecake
  1. Preheat your oven to 350°F (175°C) and prepare your springform pan by greasing or lining it with parchment paper.
  2. Melt 1 cup of unsalted butter in a saucepan. Stir in 2 cups of granulated sugar until combined. Allow to cool slightly, then whisk in 4 large eggs and 1 tablespoon of vanilla extract.
  3. Sift together 1 cup of all-purpose flour, 1 cup of cocoa powder, and 1 teaspoon of salt, then fold into the butter mixture to create a smooth brownie batter.
  4. Pour the brownie batter into the prepared springform pan. Bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack.
  5. Beat together 16 ounces of softened cream cheese and 1 cup of granulated sugar until smooth. Add 3 large eggs, 1 tablespoon of vanilla extract, and 1 cup of sour cream, mixing just until combined.
  6. Pour the cheesecake mixture over the cooled brownie layer. Bake for 30-35 minutes until the top is set but the center is slightly jiggly.
  7. Prepare the caramel sauce by melting 1 cup of sugar in a saucepan until golden. Add 6 tablespoons of unsalted butter and 1/2 cup of heavy cream, stirring until smooth. Add a pinch of sea salt and cool.
  8. Drizzle the caramel sauce over the cooled cheesecake. Chill for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 600IUCalcium: 80mgIron: 2mg

Notes

Ensure cream cheese is at room temperature before mixing to prevent lumps. Line your pan with parchment paper for easy removal and avoid overbaking the cheesecake.

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