Here’s a recipe for a decadent Caramel Brownie Cheesecake that combines rich chocolate brownie layers, creamy cheesecake filling, and gooey caramel sauce. This indulgent dessert is perfect for special occasions or a luxurious treat!
Caramel Brownie Cheesecake
Ingredients
For the Brownie Base:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp salt
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- 6 tbsp unsalted butter, cut into cubes
- ½ cup heavy cream, warmed
- ½ tsp salt (optional, for salted caramel)
For Garnish (optional):
- Chopped pecans or walnuts
- Chocolate shavings or chips
- Extra caramel drizzle
Instructions
1. Prepare the Brownie Base:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, and mix until just combined.
- Spread the brownie batter evenly into the prepared pan. Bake for 15-18 minutes, or until the edges are set but the center is slightly underdone (it will bake further with the cheesecake). Let cool slightly.
2. Make the Cheesecake Filling:
- Reduce the oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
- Pour the cheesecake filling over the brownie base, smoothing the top.
3. Bake the Cheesecake:
- Wrap the bottom of the springform pan in foil to prevent water from seeping in. Place the pan in a large roasting pan and pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven and crack the door slightly, letting the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let cool completely at room temperature before refrigerating for at least 6 hours or overnight.
4. Make the Caramel Sauce:
- In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves.
- Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color.
- Remove from heat and carefully whisk in the butter until melted. Slowly add the warmed heavy cream, stirring constantly (be careful of steam). Add salt if desired. Let cool to room temperature.
5. Assemble the Cheesecake:
- Once the cheesecake is chilled, pour the caramel sauce over the top, spreading it evenly. Let some drip down the sides for a dramatic effect.
- Garnish with chopped nuts, chocolate shavings, or extra caramel drizzle if desired.
Tips for Success:
- Make sure all ingredients are at room temperature for a smooth cheesecake batter.
- For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts.
- Store the cheesecake in the refrigerator for up to 5 days or freeze for longer storage.
This Caramel Brownie Cheesecake is a show-stopping dessert that combines the best of brownies, cheesecake, and caramel in every bite!