Go Back
- 1 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder

Caramel Brownie Cheesecake

Indulge in the ultimate dessert experience with this rich and decadent Caramel Brownie Cheesecake! Featuring a fudgy brownie base, creamy cheesecake layer, and a luscious caramel drizzle, this recipe is perfect for impressing guests or satisfying your sweet cravings. Discover the easy steps and tips to create this delightful treat that will have everyone asking for seconds. Click to explore the full recipe and make your dessert dreams come true!
Print Recipe Pin Recipe

Ingredients
  

For the brownie layer:

1 cup (200g) granulated sugar

1/2 cup (115g) unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/3 cup (40g) unsweetened cocoa powder

1/2 cup (65g) all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the cheesecake layer:

16 oz (450g) cream cheese, softened

1/2 cup (100g) granulated sugar

1/4 cup (60ml) sour cream

2 large eggs

1 teaspoon vanilla extract

1/4 cup (60ml) heavy cream

For the caramel sauce:

1/2 cup (100g) granulated sugar

1/4 cup (60ml) water

1/4 cup (60ml) heavy cream

1 tablespoon unsalted butter

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan or line it with parchment paper.

    Make the Brownie Layer: In a medium bowl, mix together melted butter and sugar until combined. Add in eggs and vanilla, mixing well until blended. Stir in cocoa powder, flour, salt, and baking powder until just combined. Pour the brownie batter into the prepared springform pan and spread it evenly.

      Bake the Brownie Layer: Bake for 15-20 minutes until the edges are set but the center is still slightly underbaked. Remove from the oven and let cool for about 10 minutes.

        Prepare the Cheesecake Layer: In a large bowl, beat the cream cheese with granulated sugar until smooth. Add sour cream, eggs, and vanilla, mixing until well incorporated. Gradually add heavy cream, continuing to mix until the batter is smooth and creamy.

          Combine Layers: Pour the cheesecake mixture on top of the slightly cooled brownie layer in the springform pan. Use a spatula to spread evenly.

            Bake the Cheesecake: Bake in the preheated oven for 45-50 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

              Make the Caramel Sauce: In a saucepan, combine sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let it boil until it turns a golden amber color. Carefully add heavy cream and stir until smooth. Add butter and salt, stirring until combined. Allow it to cool slightly.

                Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set properly.

                  Serve: Once set, carefully remove the springform from the cheesecake. Drizzle the caramel sauce over the top just before serving, allowing it to cascade down the sides.

                    - Prep Time, Total Time, Servings: 20 mins | 6 hours | 10 servings

                      Presentation Tips: Serve slices of the cheesecake on dessert plates with additional caramel drizzle on top and a sprinkle of sea salt for a gourmet touch. Add a dollop of whipped cream for extra indulgence!