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Caramel Brownie Cheesecake: 1 Amazing Treat

Caramel Brownie Cheesecake
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This Caramel Brownie Cheesecake is a decadent dessert combining rich, fudgy brownies with creamy cheesecake, all topped with luscious caramel sauce. It’s a crowd-pleaser that’s surprisingly easy to make.

Ingredients

Scale
  • 1 cup Unsalted Butter (for brownie layer)
  • 2 cups Granulated Sugar (for brownie and cheesecake layers)
  • 4 large Eggs (for brownie layer)
  • 2 teaspoons Vanilla Extract (for brownie layer)
  • 1 cup All-Purpose Flour (for brownie layer)
  • ⅔ cup Cocoa Powder (for brownie layer)
  • ½ teaspoon Salt (for brownie layer)
  • 16 ounces Cream Cheese (for cheesecake layer)
  • 1 teaspoon Vanilla Extract (for cheesecake layer)
  • ½ cup Sour Cream (for cheesecake layer)
  • 1 cup Granulated Sugar (for caramel sauce)
  • 6 tablespoons Unsalted Butter (for caramel sauce)
  • ½ cup Heavy Cream (for caramel sauce)
  • a pinch Sea Salt (for caramel sauce)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a medium saucepan over low heat, melt 1 cup of unsalted butter and stir in 2 cups of granulated sugar. Remove from heat and whisk in 4 large eggs one at a time, followed by 2 teaspoons of vanilla extract.
  3. In a large bowl, sift together 1 cup of all-purpose flour, ⅔ cup of cocoa powder, and ½ teaspoon of salt. Fold dry ingredients into the wet mixture until just combined.
  4. Pour the brownie batter into the prepared springform pan and bake for 25–30 minutes until set around the edges but slightly soft in the center.
  5. In a large mixing bowl, beat together 16 ounces of softened cream cheese and 1 cup of granulated sugar until smooth. Add in 3 large eggs, 1 teaspoon of vanilla extract, and ½ cup of sour cream, mixing until well-blended.
  6. Once the brownie layer has cooled for about 10 minutes, pour the cheesecake mixture over the brownies and bake for an additional 30–35 minutes, or until the cheesecake is just set with a slight jiggle.
  7. For the caramel sauce, heat 1 cup of granulated sugar over medium heat, stirring constantly until it melts and turns golden brown. Carefully add 6 tablespoons of unsalted butter and ½ cup of heavy cream, stirring until smooth. Add a pinch of sea salt.
  8. Drizzle the caramel sauce generously over the cheesecake. Allow to cool for 15 minutes at room temperature, then refrigerate for at least 2 hours before serving.

Notes

  • Ensure cream cheese is softened before blending to avoid lumps in your cheesecake layer.
  • Avoid overbaking the cheesecake to prevent cracking; it should be set but still have a slight jiggle in the center.
  • Refrigerate the Caramel Brownie Cheesecake for at least 2 hours, or overnight for the best flavor and texture.
  • Stir constantly while making the caramel sauce to prevent burning; the right color is golden brown for the best flavor.
  • A pinch of sea salt in the caramel enhances the overall taste of the dessert, balancing the sweetness beautifully.

Nutrition

Find it online: https://quizsavor.com/caramel-brownie-cheesecake/

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