Irresistible Caramel Brownie Cheesecake You’ll Crave Forever Recipe

Introduction

This irresistible caramel brownie cheesecake combines the rich, fudgy texture of brownies with the creamy smoothness of classic cheesecake, topped with a luscious homemade caramel sauce. It’s a decadent dessert that’s sure to become a favorite for any special occasion or sweet craving.

Ingredients

• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar (for brownie)
• 2 large eggs (for brownie)
• 1/3 cup unsweetened cocoa powder (sifted)
• 1/2 cup all-purpose flour (sifted)
• 1/4 teaspoon salt (for brownie)
• 1 teaspoon vanilla extract (for brownie)
• 16 ounces cream cheese (softened)
• 3/4 cup granulated sugar (for cheesecake)
• 3 large eggs (for cheesecake)
• 1 teaspoon vanilla extract (for cheesecake)
• 1 cup sour cream (for cheesecake)
• 1 cup granulated sugar (for caramel sauce)
• 6 tablespoons unsalted butter (for caramel sauce)
• 1/2 cup heavy cream (for caramel sauce)
• a pinch salt (for caramel sauce)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Melt the butter in a saucepan or microwave.
2. Step 2: In a mixing bowl, combine the melted butter with 1 cup granulated sugar, stirring well.
3. Step 3: Add 2 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
4. Step 4: Sift together cocoa powder, flour, and salt, then fold into the wet ingredients until fully incorporated.
5. Step 5: Pour the brownie batter into a greased 9-inch springform pan and bake for 20 minutes until set but still slightly soft in the center.
6. Step 6: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup sugar and blend well.
7. Step 7: Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and sour cream until smooth.
8. Step 8: Pour the cheesecake batter evenly over the baked brownie base.
9. Step 9: Return the pan to the oven and bake for an additional 45 minutes until set but slightly wobbly in the center.
10. Step 10: Remove the pan and allow the cheesecake to cool completely on a wire rack.
11. Step 11: In a medium saucepan, heat 1 cup sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
12. Step 12: Stir in butter until melted and combined, then whisk in heavy cream until smooth. Add a pinch of salt.
13. Step 13: Allow the caramel to cool slightly before pouring it evenly over the cooled brownie cheesecake.
14. Step 14: Refrigerate the caramel brownie cheesecake for at least 2 hours to set completely. Slice and serve.

Tips & Variations

• For a crunchier texture, sprinkle chopped nuts like pecans or walnuts over the brownie layer before adding the cheesecake batter.
• If you prefer a less sweet topping, drizzle the caramel sauce sparingly or substitute with salted caramel for a nice contrast.
• Use full-fat cream cheese and sour cream for the creamiest cheesecake texture.
• Make sure to cool the cheesecake completely before adding the caramel to prevent it from melting into the cake.

Storage

Store the caramel brownie cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 20 minutes before serving. The cheesecake is best enjoyed chilled but can be served slightly warmed if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

Using a 9-inch springform pan is ideal for even baking. If you use a different size, adjust the baking time accordingly and monitor for doneness.

How can I make the caramel sauce ahead of time?

You can prepare the caramel sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently before pouring over the cheesecake.

Irresistible Caramel Brownie Cheesecake You’ll Crave Forever Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

This irresistible Caramel Brownie Cheesecake combines the rich fudgy texture of a classic brownie with a creamy cheesecake layer, all topped with a luscious homemade caramel sauce. Perfect for chocolate and caramel lovers, this dessert is sure to become a favorite treat for any occasion.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 3 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup unsweetened cocoa powder (sifted)
• 1/2 cup all-purpose flour (sifted)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Cheesecake Layer

• 16 ounces cream cheese (softened)
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• A pinch salt

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prepare for the brownie base.
2. Make the Brownie Batter: Melt the butter in a saucepan or microwave. In a mixing bowl, combine the melted butter and 1 cup granulated sugar, stirring well. Add the 2 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract. Sift together the cocoa powder, flour, and salt, then fold into the wet ingredients until fully incorporated.
3. Bake the Brownie Base: Pour the brownie batter into the greased pan and bake for 20 minutes, until the brownie is set but still slightly soft in the center.
4. Prepare the Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup sugar and blend well. Add the eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and sour cream until smooth and well combined.
5. Assemble and Bake: Pour the cheesecake batter evenly over the baked brownie base. Return the pan to the oven and bake for an additional 45 minutes, until the cheesecake layer is set but still slightly wobbly in the center.
6. Cool: Remove from the oven and allow the cheesecake to cool completely on a wire rack.
7. Make the Caramel Sauce: In a medium saucepan, heat 1 cup sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Stir in the butter until melted and combined. Whisk in the heavy cream until smooth and add a pinch of salt.
8. Finish: Allow the caramel to cool slightly, then pour it evenly over the cooled brownie cheesecake. Refrigerate the entire dessert for at least 2 hours to set completely before slicing and serving.

Notes

• Ensure the cream cheese is softened to avoid lumps in the cheesecake batter.
• Do not overbake the cheesecake layer; it should be slightly wobbly in the center to prevent cracking.
• When making caramel, be cautious as melted sugar can cause burns.
• Use a water bath or place a pan of water in the oven if you want an even creamier cheesecake, although not required.
• Let the caramel cool slightly to thicken before pouring on the cheesecake to prevent it from running off.

Keywords: caramel brownie cheesecake, caramel cheesecake, brownie cheesecake recipe, homemade caramel sauce, layered dessert