Description
This indulgent Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer, topped with a luscious homemade caramel sauce. Perfect for dessert lovers who crave a decadent treat that balances chocolate and caramel flavors with smooth, velvety texture.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cheesecake Layer
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Caramel Sauce
- 1 cup sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Prepare the brownie base: Preheat your oven and melt the unsalted butter. Mix the melted butter with 1 cup of granulated sugar until combined. Add the 2 eggs one at a time, stirring well after each addition, then mix in the vanilla extract. Gradually stir in the unsweetened cocoa powder, all-purpose flour, and salt until the batter is smooth. Pour the batter into a prepared baking pan and bake for 20 minutes, or until set but still moist.
- Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth. Add 3/4 cup granulated sugar and continue beating. Add the eggs, one at a time, ensuring each is fully incorporated. Mix in the vanilla extract and sour cream until the mixture is creamy and well combined. Pour the cheesecake mixture evenly over the partially baked brownie base and bake for an additional 45 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Prepare the caramel sauce: While the cheesecake is baking, heat 1 cup of sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns an amber color. Remove from heat and carefully stir in 6 tablespoons of butter until melted. Slowly add 1/2 cup heavy cream, stirring continuously, then add a pinch of salt. Allow the caramel sauce to cool slightly.
- Finish and serve: Once the cheesecake has cooled to room temperature, pour the warm caramel sauce evenly over the top. Chill the assembled dessert in the refrigerator for at least 2 hours to set completely before slicing and serving.
Notes
- Use room temperature cream cheese for a smoother cheesecake batter without lumps.
- Be careful when making caramel as melted sugar can burn quickly.
- Chill the cheesecake thoroughly to achieve clean slices.
- For a firmer cheesecake, bake an additional 5-10 minutes but avoid overbaking to prevent cracks.
- This dessert can be stored covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
