Description
Indulge in the rich and decadent Caramel Brownie Cheesecake, a luscious dessert combining a fudgy brownie base with a creamy cheesecake layer, topped with a generous drizzle of salted caramel sauce. Perfect for special occasions or any time you crave a stunning, layered treat that blends chocolate and caramel flavors beautifully.
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 thoroughly and line the bottom with parchment paper to ensure easy removal later.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, unsweetened cocoa powder, and salt until the mixture is smooth and even.
- Add Eggs & Vanilla: Stir in the vanilla extract, then add the 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, being careful not to overmix to keep the brownie tender.
- Bake Brownie Base: Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for approximately 15 minutes, until the edges look set but the center remains slightly underbaked. Allow it to cool slightly before adding the cheesecake layer.
- Beat Cream Cheese: In a separate large bowl, beat the softened cream cheese until it becomes smooth and creamy without lumps, using a mixer on medium speed.
- Add Sugars: Mix in the granulated sugar and light brown sugar until the mixture is fully incorporated and creamy.
- Incorporate Cream & Eggs: Pour in the heavy cream and mix until smooth. Then add the eggs one at a time, beating on low speed after each to maintain a silky texture.
- Add Vanilla: Stir in the vanilla paste or extract to infuse the cheesecake layer with deep vanilla flavor.
- Layer Cheesecake Batter: Pour the cheesecake batter gently over the softened brownie base, spreading evenly with a spatula to cover the entire surface.
- Bake Cheesecake: Return the pan to the oven and bake for 50 to 60 minutes, until the edges appear set and the center jiggles slightly when the pan is gently shaken.
- Cool & Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then cover and refrigerate for at least 4 hours or ideally overnight to fully set and develop flavor.
- Warm Caramel: Gently heat the salted caramel sauce until it becomes pourable; you can warm it in a small saucepan over low heat or briefly in a microwave.
- Drizzle & Serve: Pour the warm caramel sauce evenly over the chilled cheesecake, allowing it to cascade down the sides. Slice and serve chilled for the best texture and taste.
Notes
- Use room temperature eggs for a smoother cheesecake batter.
- Do not overbake the brownie base to keep it fudgy beneath the cheesecake layer.
- Chilling overnight improves the cheesecake’s firmness and flavor melding.
- You can substitute salted caramel sauce with homemade caramel for a personalized touch.
- For easier removal, chill the cheesecake before unfastening the springform pan.
