Description
This decadent Caramel Brownie Cheesecake features a rich and fudgy brownie base topped with a creamy, smooth cheesecake layer and finished with a luscious salted caramel drizzle. Perfect for chocolate and caramel lovers, this dessert combines the best of both worlds for an indulgent treat that’s sure to impress at any gathering.
Ingredients
Scale
Brownie Base
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- â…“ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
Cheesecake Layer
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup heavy cream
- 2 large eggs, room temperature
- 1 tsp vanilla paste or vanilla extract
Caramel Topping
- ½ cup salted caramel sauce (homemade or store-bought)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, unsweetened cocoa powder, and salt until the mixture is smooth and well combined.
- Add Eggs & Vanilla: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition to create a smooth batter.
- Incorporate Flour: Gently fold in the all-purpose flour until just combined, taking care not to overmix to keep the brownies tender.
- Bake Brownie Base: Pour the brownie batter into the prepared pan and smooth the surface evenly. Bake for 15 minutes until the edges are set but the center stays slightly underbaked for a fudgy texture. Remove and let cool slightly.
- Beat Cream Cheese: In a clean large bowl, beat the softened cream cheese on medium speed until it becomes smooth and creamy, with no lumps remaining.
- Add Sugars: Mix in the granulated sugar and light brown sugar until fully incorporated and the mixture is smooth.
- Incorporate Cream & Eggs: Pour in the heavy cream and mix until homogeneous. Then, add the eggs one by one, beating on low speed after each to maintain a smooth texture without incorporating too much air.
- Add Vanilla: Stir in the vanilla paste or vanilla extract for enhanced flavor.
- Layer Cheesecake Batter: Carefully pour the cheesecake mixture over the slightly cooled brownie base, spreading it evenly with a spatula for a smooth surface.
- Bake Complete Cheesecake: Return the pan to the oven and bake for 50 to 60 minutes. The cheesecake edges should be set while the center remains slightly jiggly when gently shaken, indicating perfect doneness.
- Cool & Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to set completely and develop flavor.
- Warm Caramel Sauce: Gently warm the salted caramel sauce until it becomes pourable and smooth, either in a microwave or on the stovetop over low heat.
- Drizzle & Serve: Pour the warm caramel sauce evenly over the chilled cheesecake, letting it drizzle down the sides. Slice into 12 pieces and serve for an indulgent dessert experience.
Notes
- Use room temperature eggs when making the cheesecake to prevent curdling and to achieve a smooth batter.
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake layer.
- Let the brownie base cool slightly before pouring the cheesecake layer to prevent mixing and to keep layers distinct.
- You can prepare the salted caramel sauce at home or use a store-bought version for convenience.
- Refrigerating the cheesecake overnight enhances flavor and texture, so plan ahead if possible.
- For cleaner slices, dip your knife in hot water and wipe it between cuts.
