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Caramel Brownie Cheesecake

Caramel Brownie Cheesecake: A Decadent Dessert Recipe

Desserts have a way of bringing people together, creating unforgettable moments around the table. If you love rich, indulgent treats, then this Caramel Brownie Cheesecake is a must-try. This show-stopping dessert blends a fudgy brownie crust with a creamy cheesecake filling, all topped with luscious caramel sauce and irresistible toppings. Whether you're making it for a special occasion or simply treating yourself, this dessert will satisfy every sweet craving.
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Prep Time 30 minutes
Cook Time 1 hour
Refrigerate Time 6 hours
Servings: 12 Servings
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Brownie Crust:
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 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
For the Cheesecake Filling:
  • 3 8-ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • For the Caramel Topping:
  • 1 1/2 cups caramel sauce homemade or store-bought
  • 1/2 teaspoon sea salt optional for salted caramel
For Garnishing:
  • 1/2 cup brownie chunks from leftover batter or pre-made brownies
  • 1/4 cup semi-sweet chocolate chips melted
  • Whipped cream optional

Method
 

Prepare the Brownie Crust
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla extract, mixing well.
  3. Sift in cocoa powder, flour, salt, and baking powder. Stir until smooth.
  4. Pour the brownie batter into the pan and bake for 15-18 minutes. The edges should be set, but the center slightly soft.
  5. Let it cool while preparing the cheesecake filling.
Make the Cheesecake Filling
  1. Reduce oven temperature to 325°F (163°C).
  2. Beat cream cheese and sugar until smooth (about 2-3 minutes).
  3. Add eggs one at a time, mixing after each addition.
  4. Mix in vanilla extract and sour cream until combined.
  5. Pour the cheesecake batter over the cooled brownie crust.
Bake the Cheesecake
  1. Place the springform pan on a baking sheet.
  2. Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
  3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  4. Once at room temperature, cover and refrigerate for at least 6-8 hours (or overnight).
Add the Caramel Topping
  1. If using store-bought caramel, warm it slightly to make it pourable.
  2. Pour caramel sauce over the chilled cheesecake, letting some drip down the sides.
Garnish & Serve
  1. Sprinkle brownie chunks over the caramel layer.
  2. Drizzle with melted chocolate.
  3. Optional: Add whipped cream for extra indulgence.
  4. Slice and serve chilled!

Notes

  • Room Temperature Ingredients: Ensures a smooth filling.
  • Avoid Overmixing: Overmixing introduces air bubbles that may cause cracks.
  • Use a Water Bath (Optional): Prevents cracks and creates a creamier texture.
  • Cool Gradually: Sudden temperature changes can cause cracking.

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