Caramel Brownie Cheesecake

Indulge in the amazing flavors of Caramel Brownie Cheesecake Decadent Dessert Delight! This show-stopping recipe features a rich brownie base and a creamy cheesecake filling, perfectly enhanced with caramel. Discover essential tips on ingredient selection, baking techniques, and creative garnish ideas to elevate your dessert game. Ready to impress your guests with this scrumptious treat? Dive into the full recipe and start baking your dream dessert today!

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Ingredients

For the Brownie Base:

1 cup unsalted butter, melted

2 cups granulated sugar

1 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup caramel sauce (plus extra for drizzling on top)

For Topping:

1 cup chocolate chips

Sea salt (to sprinkle on top)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

Prepare the Brownie Base: In a large bowl, mix together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture into the butter and sugar mixture, stirring until just combined.

Bake Brownie Layer: Pour the brownie batter into the prepared springform pan and smooth out the top. Bake in the preheated oven for 20-25 minutes, until a toothpick inserted comes out with a few moist crumbs (not wet batter). Remove from the oven and let it cool slightly.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until creamy and smooth. Add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, sour cream, and caramel sauce until fully incorporated.

Combine Layers: Pour the cheesecake filling over the cooled brownie layer in the pan, ensuring even coverage.

Bake Cheesecake: Increase the oven temperature to 325°F (160°C) and bake for 55-60 minutes, or until the cheesecake is set in the center but still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Cool and Chill: Once cooled, remove it from the oven. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight if possible.

Prepare the Topping: Melt the chocolate chips in the microwave or over a double boiler. Drizzle the melted chocolate over the chilled cheesecake and then drizzle with extra caramel sauce. Sprinkle a pinch of sea salt on top for added flair.

Serve: Carefully remove the cheesecake from the springform pan and slice into wedges for serving.

Prep Time: 20 minutes | Total Time: 7 hours (including chilling) | Servings: 12 slices

- Presentation Tips: Serve chilled on a decorative cake stand, garnish with additional caramel drizzle and a sprinkle of sea salt for an elegant finish.