Description
Caramel Brownie Cheesecake is a decadent dessert featuring a fudgy brownie base, creamy cheesecake center, and a rich caramel topping—perfect for special occasions or anytime indulgence.
Ingredients
- 1 box brownie mix (or homemade brownie batter)
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- Optional: 1/4 cup chocolate chips, 1/4 cup chopped pecans, pinch of sea salt
- Optional (for homemade caramel): 1/2 cup granulated sugar, 2 tablespoons butter, 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 9-inch springform pan.
- Prepare brownie batter as directed and spread into the bottom of the pan. Bake for 15–20 minutes until just set.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each. Stir in sour cream and vanilla until fully combined.
- Pour cheesecake mixture over the partially baked brownie layer and smooth the top.
- Bake for 45–55 minutes until the center is just slightly jiggly and the edges are set.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce. Optionally, top with chocolate chips, pecans, or sea salt.
Notes
- Use homemade brownie batter for a more customized flavor.
- Add a caramel swirl into the cheesecake layer before baking for extra caramel richness.
- Try peanut butter chips or ganache for variation.
- Mini cheesecake pans can be used for individual servings.
- Store in the fridge for up to 5 days or freeze slices for up to 1 month.
- Best served chilled or slightly cool—do not reheat.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
