Description
Caramel Brownie Cheesecake is a decadent dessert combining a fudgy brownie base, creamy cheesecake filling, and a buttery caramel topping. It’s the perfect indulgence for special occasions or whenever you want to impress.
Ingredients
-
- For the brownie base:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
-
- For the cheesecake layer:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
- For the caramel topping:
- 1 cup soft caramels or 1/2 cup caramel sauce
- 2–3 tbsp heavy cream or milk
- Optional: sea salt for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease or line a springform pan with parchment paper.
- Brownie base: Melt butter in a saucepan. Whisk in sugar, eggs, and vanilla. Stir in cocoa powder, flour, and salt. Pour into pan and bake 20–25 minutes until set. Let cool slightly.
- Cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and cream. Pour over brownie layer and smooth the top.
- Bake for 45–50 minutes until the center is just set. Turn off oven, crack door open, and cool for 1 hour. Chill in fridge at least 4 hours or overnight.
- Caramel topping: Melt caramels with cream until smooth. Pour over chilled cheesecake and spread evenly. Let set for 10–15 minutes.
- Sprinkle with sea salt if desired, slice, and serve chilled.
Notes
- Use boxed brownie mix for convenience.
- Add nuts or chocolate chips to brownie layer for texture.
- Swirl caramel into cheesecake layer for added richness.
- Bake in a water bath or add steam to oven to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
