Caramel Brownie Cheesecake
Introduction
Caramel Brownie Cheesecake is the ultimate dessert for chocolate and caramel lovers. This decadent treat combines a rich, fudgy brownie base with a smooth, creamy cheesecake layer, all drizzled with luscious caramel sauce. Perfect for special occasions, dinner parties, or any time you want to indulge your sweet tooth, this dessert is as impressive as it is irresistible.
Ingredients
For the Brownie Base:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) sour cream
For the Caramel Topping:
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) unsalted butter, cubed
- 1/2 cup (120ml) heavy cream
- Pinch of salt
Instructions
1. Prepare the Brownie Base:
- Preheat oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
- In a bowl, combine melted butter and sugar. Add eggs and vanilla, whisking until smooth.
- Stir in cocoa, flour, and salt until fully incorporated.
- Pour the brownie batter into the prepared pan and bake for 15–18 minutes. Remove and let cool slightly.
2. Make the Cheesecake Layer:
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Blend in vanilla and sour cream until fully combined.
- Pour the cheesecake mixture over the brownie base and smooth the top.
- Bake at 325°F (160°C) for 35–40 minutes, or until the cheesecake is set but slightly jiggly in the center.
3. Prepare the Caramel Sauce:
- In a saucepan over medium heat, melt sugar until golden brown, stirring constantly.
- Add butter and stir until melted.
- Slowly pour in heavy cream while stirring (be careful—it will bubble up).
- Add a pinch of salt and let cool slightly.
4. Assemble:
- Drizzle the caramel sauce over the cooled cheesecake.
- Refrigerate for at least 2 hours before serving to set completely.
Description
This dessert layers the fudgiest brownies with the creamiest cheesecake, finished with a buttery caramel drizzle. Each bite delivers a perfect balance of chocolate, tangy cream cheese, and sweet caramel, making it a crowd-pleaser for any occasion.
Tips
- For an extra chocolate punch, fold chocolate chips into the brownie batter.
- Avoid overbaking the cheesecake—it will continue to set as it cools.
- Use a hot knife to slice clean pieces. Dip it in hot water and wipe dry before each cut.
- Make the caramel in advance to save time.
Corrections / Common Mistakes
- Ensure the brownie base is slightly underbaked; otherwise, it will be too dry after baking the cheesecake layer.
- Do not overmix the cheesecake batter; overmixing can cause cracks.
- When pouring caramel, ensure the cheesecake is cooled to prevent it from sinking.
Enjoy!
Serve chilled with a dollop of whipped cream or a sprinkle of sea salt for an extra indulgent treat. Every bite is a heavenly combination of chocolate, caramel, and creamy cheesecake bliss!
