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