Caramel Brownie Cheesecake – Get ready to dive into a dessert that combines rich brownies, smooth cheesecake, and luscious caramel into one decadent treat. This Caramel Brownie Cheesecake is a showstopper perfect for impressing guests or treating yourself to something special. Let’s bake something fabulous!
Why You’ll Love This Caramel Brownie Cheesecake:
This recipe marries the dense, chocolatey goodness of brownies with the creamy, smooth texture of cheesecake, all topped off with a silky caramel drizzle. It’s the ultimate indulgence for dessert lovers, and its impressive layers make it perfect for special occasions.
Ingredients:
For the Brownie Layer:
- 1 stick (113 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- 1 cup (85 grams) unsweetened natural cocoa powder
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (62 grams) all-purpose flour
For the Cheesecake Layer:
- 24 ounces (680 grams) cream cheese, completely softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (59 grams) heavy cream
- 4 large eggs, at room temperature
- 2 teaspoons vanilla paste (or vanilla extract)
For the Caramel:
- 1/2 cup salted caramel sauce, store-bought or homemade
How to Make This Caramel Brownie Cheesecake:
- Make the Brownie Layer:
- Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick cooking spray.
- In a large bowl, combine the melted butter, granulated sugar, cocoa powder, and salt. Stir until well combined and slightly cool.
- Mix in vanilla extract and eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the flour until just combined.
- Spread the batter into the prepared pan and bake for 15 minutes, or until just set but not fully cooked. Allow to cool to room temperature, then chill in the fridge while preparing the cheesecake layer.
- Make the Cheesecake Layer:
- In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth. Add both sugars and heavy cream; beat until smooth.
- Add eggs one at a time, beating just until incorporated after each addition. Stir in vanilla paste.
- Pour this mixture over the cooled brownie base. Tap the pan gently to remove any air bubbles.
- Bake for about 55 minutes to 1 hour at the same temperature, or until the top appears dry and the center is slightly wobbly. Turn off the oven, open the door slightly, and let the cheesecake cool for 10 minutes inside the oven to prevent cracking.
- Chill and Serve:
- Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. Chill in the refrigerator for at least 4 hours, or overnight.
- Before serving, release the cheesecake from the pan and transfer to a serving plate.
- Drizzle each slice with caramel sauce and serve.
Tips:
- Preventing Cracks: The gentle cooling in the oven helps prevent the cheesecake from cracking. For extra precaution, you can also place a pan of water on the lower rack of the oven during baking to add moisture.
- Smooth Cheesecake: Ensure your cream cheese is at room temperature for a smoother, lump-free cheesecake batter.
- Homemade Caramel Sauce: For an extra touch of homemade goodness, consider making your own caramel sauce. It’s simple with sugar, cream, and butter.
Serving Suggestions:
Serve this cheesecake with additional whipped cream, more caramel, or even a sprinkle of sea salt on the caramel for a salted caramel version.
Storage:
This cheesecake can be stored in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to a month, ideally without the caramel topping. Add the caramel just before serving.
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Caramel Brownie Cheesecake
This Caramel Brownie Cheesecake is not just a dessert; it’s an experience. Enjoy baking and even more so, enjoy
Ingredients
- Brownie Layer:
- 1 stick (113 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- 1 cup (85 grams) unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (62 grams) all-purpose flour
- Cheesecake Layer:
- 24 ounces (680 grams) cream cheese, room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (59 grams) heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla paste (or extract)
- Caramel:
- 1/2 cup salted caramel sauce (plus more for topping)
Instructions
Prepare the Brownie Layer:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a large bowl, mix melted butter, granulated sugar, cocoa powder, and salt until combined. Cool slightly if warm.
Stir in vanilla extract and eggs one at a time, then fold in flour just until combined. Pour into prepared pan.
Bake for 15 minutes. Cool completely, then chill in the fridge while preparing the cheesecake layer.
Make the Cheesecake Layer:
Beat cream cheese until smooth. Gradually add granulated and brown sugars, then cream, mixing until well combined. Scrape down the sides of the bowl.
Add eggs one at a time, mixing just until incorporated after each addition. Blend in vanilla.
Pour over chilled brownie base. Tap pan on counter to release air bubbles.
Bake and Cool:
Place springform on a rimmed baking sheet. Bake at 325°F for about 55 minutes to 1 hour, or until set but slightly wobbly in the center.
Turn off oven, crack oven door open, and let cheesecake cool in oven for 10 minutes to prevent cracking.
Remove from oven, cool to room temperature on a wire rack, then refrigerate for at least 4 hours, or overnight.
Finish and Serve:
Release cheesecake from pan. Drizzle with additional caramel sauce and, if desired, garnish with whipped cream and chocolate shavings.
Slice and serve chilled.
Notes