If you’re like me and can’t decide between brownies, cheesecake, or something caramel-drizzled, why not have it all?
This Caramel Brownie Cheesecake is the ultimate dessert mash-up. It’s indulgent, decadent, and absolutely worth every bite. Ready to dive into dessert heaven? Let’s get baking!
Caramel Brownie Cheesecake
Satisfy your sweet tooth with this Caramel Brownie Cheesecake – a rich, creamy dessert that combines the best of all worlds!
Ingredients
- FOR THE BROWNIE LAYER:
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 1 cup unsweetened natural cocoa powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- FOR THE CHEESECAKE LAYER:
- 24 ounces cream cheese, softened to room temperature
- 4 large eggs (at room temperature)
- 1/4 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla paste or vanilla extract
- FOR THE CARAMEL:
- 1/2 cup salted caramel sauce
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 554Total Fat: 36gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 185mgSodium: 334mgCarbohydrates: 51gFiber: 2gSugar: 39gProtein: 10g
Instructions
1. Prep for the Brownie Layer: Start by preheating your oven to 325°F and greasing a 9-inch springform pan with nonstick spray.
2. Make the Brownie Base: In a large mixing bowl, combine the melted butter, sugar, cocoa powder, and salt. Stir everything together – the mixture will be thick, but don’t worry, that’s perfect! If your butter is still hot, let it cool slightly before moving on.
Once cooled, stir in the vanilla, followed by the eggs, one at a time, mixing well after each addition. Keep stirring until the batter is smooth and fully blended. Add in the flour and mix until just combined. Spread this delicious brownie batter evenly into your prepared pan.
3. Partially Bake the Brownie Layer: Bake the brownie base for about 15 minutes, just until it begins to set but isn’t fully cooked. Let it cool to room temperature, then pop it in the fridge to chill while you prepare the cheesecake layer. If you’re baking the cheesecake layer right away, keep the oven set at 325°F.
4. Prepare the Cheesecake Layer: In the bowl of an electric mixer, beat the cream cheese until it’s smooth and creamy, about 1 minute. Add the sugars and heavy cream, and continue beating until everything is well mixed.
Be sure to scrape down the sides and bottom of the bowl to ensure all the cream cheese is incorporated. Add the eggs, one at a time, mixing until just smooth after each addition. Finally, mix in the vanilla.
5. Combine the Layers: Pour the cheesecake batter on top of the chilled brownie crust, smoothing it out evenly. Gently tap the pan on the counter to release any trapped air bubbles.
6. Bake the Cheesecake: Place the springform pan on a rimmed baking sheet and bake for 55 minutes to an hour, or until the top looks slightly dry. It’s okay if the center is a little wobbly – cheesecake firms up as it cools!
To avoid cracking, turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 10 minutes. Then, transfer it to a wire rack to cool completely to room temperature.
7. Chill and Serve: Refrigerate the cheesecake until it’s fully chilled, at least 4 hours or overnight for best results. Once it’s ready, carefully release the cheesecake from the springform pan and transfer it to a cake stand or serving plate.
Slice, drizzle each piece with caramel sauce, decorate, and enjoy the rich, decadent layers of brownie and creamy cheesecake!
This caramel brownie cheesecake is a showstopper! With layers of fudgy brownie, creamy cheesecake, and a caramel drizzle, it’s the ultimate indulgence for any dessert lover. Enjoy every bite!