There’s something truly irresistible about the combination of rich, decadent chocolate brownies and creamy, velvety cheesecake. This Caramel Brownie Cheesecake takes that indulgence to the next level with a sweet caramel drizzle that adds a perfect touch of elegance and sweetness. Whether you’re preparing it for a special occasion or simply treating yourself, this dessert is guaranteed to impress with its layers of flavor and texture.
Decadent Layers of Caramel and Brownie
The beauty of this Caramel Brownie Cheesecake lies in its layers. At the bottom, you have a rich, fudgy brownie base that provides a perfect foundation for the creamy cheesecake filling. The cheesecake itself is smooth, tangy, and sweet, creating a contrast that perfectly complements the dense brownie layer beneath. The crowning touch is the caramel sauce, which adds a gooey, buttery finish to each bite, taking the dessert to new heights.
This dessert is a dream for chocolate and cheesecake lovers alike. It’s perfect for any gathering, from birthdays to family dinners or even a special treat just for yourself. Despite its rich flavor, it’s surprisingly easy to make, with just a few simple ingredients that combine to create something truly spectacular.
With this Caramel Brownie Cheesecake, you’ll experience the perfect balance of textures: the fudgy, dense brownie paired with the light, airy cheesecake and a touch of caramel for sweetness. Each bite is sure to leave you wanting more, and the best part is, you can make it at home without needing to be a professional baker.
Ingredients for Caramel Brownie Cheesecake
To create this luscious Caramel Brownie Cheesecake, you’ll need a handful of key ingredients that work together to create the perfect balance of flavors.
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For the Brownie Layer:
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1/2 cup (115g) unsalted butter
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1 cup (200g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (65g) all-purpose flour
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1/3 cup (40g) cocoa powder
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1/4 tsp salt
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1/4 tsp baking powder
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For the Cheesecake Layer:
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16 oz (450g) cream cheese, softened
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1/2 cup (100g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/4 cup (60ml) sour cream
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1 tbsp all-purpose flour
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For the Caramel Sauce:
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1/2 cup (120ml) heavy cream
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1/2 cup (100g) packed brown sugar
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2 tbsp unsalted butter
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1/4 tsp vanilla extract
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Pinch of salt
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How to Make Caramel Brownie Cheesecake
Making this dessert is surprisingly straightforward, but it’s sure to impress with its layers of flavor and creamy texture. Here’s a step-by-step guide to help you create this indulgent treat:
Step 1:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Step 2:
Start by making the brownie base. In a medium saucepan, melt the butter over medium heat. Once melted, stir in the sugar, eggs, and vanilla extract until combined. Then, sift in the flour, cocoa powder, salt, and baking powder. Mix until the batter is smooth and glossy. Pour the brownie batter into the prepared pan and spread it evenly.
Step 3:
Bake the brownie base in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
Step 4:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour, then continue to beat until everything is fully incorporated.
Step 5:
Pour the cheesecake batter over the cooled brownie base, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Step 6:
Bake the cheesecake in the oven at 325°F (165°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Step 7:
Once the cheesecake has cooled, transfer it to the fridge and chill for at least 4 hours, or overnight for the best results.
Step 8:
While the cheesecake chills, prepare the caramel sauce. In a small saucepan, combine the heavy cream, brown sugar, butter, and a pinch of salt over medium heat. Stir occasionally until the butter melts and the sugar dissolves. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract. Let the caramel cool to room temperature.
Step 9:
Once the cheesecake has chilled, remove it from the springform pan and place it on a serving platter. Drizzle the caramel sauce over the top just before serving.
This decadent Caramel Brownie Cheesecake is ready to be enjoyed!
How Long to Bake the Caramel Brownie Cheesecake
The baking time for this Caramel Brownie Cheesecake may vary slightly depending on your oven and the exact size of your pan. Here are the general guidelines to ensure the cheesecake is baked to perfection:
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Brownie Layer: Bake for 15-18 minutes at 325°F (165°C), or until a toothpick inserted in the center comes out with just a few moist crumbs. It’s important to let the brownie base cool completely before adding the cheesecake layer on top.
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Cheesecake Layer: Bake for 50-60 minutes at 325°F (165°C). The edges of the cheesecake should be set, while the center should still jiggle slightly. This ensures the cheesecake has the perfect creamy texture. If the edges start to brown too much, you can cover the cheesecake with foil to prevent overbaking.
You’ll know the cheesecake is ready when the edges are firm, but the center still has a slight wobble when you gently shake the pan.
How to Store Leftovers
If you have any leftovers, no need to worry—this Caramel Brownie Cheesecake keeps well for a few days, so you can enjoy it later. Here’s how to store it:
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Refrigerator: Store leftover cheesecake in an airtight container in the fridge for up to 4 days. Make sure to let the cheesecake cool completely before covering it. You can enjoy it chilled, or reheat individual slices gently in the microwave if you prefer it warm.
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Freezer: If you want to keep the cheesecake longer, it can be frozen. Wrap each slice tightly in plastic wrap, then place the slices in an airtight container or freezer bag. Frozen cheesecake can last for up to 1 month. To enjoy, thaw in the refrigerator overnight and serve as usual.
Tips for Perfect Caramel Brownie Cheesecake
To ensure your Caramel Brownie Cheesecake turns out perfectly every time, here are some helpful tips:
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Use Room Temperature Ingredients: Make sure the cream cheese is softened to room temperature before making the cheesecake filling. This will help prevent lumps and create a smooth, creamy texture.
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Don’t Overbake: Be careful not to overbake the cheesecake. It’s done when the edges are set, and the center is still slightly jiggly. Overbaking will result in a dry texture.
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Cool the Cheesecake Gradually: After baking, let the cheesecake cool in the oven with the door slightly ajar. This will prevent cracks from forming on the top. Allow it to come to room temperature before refrigerating.
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Customize the Caramel Sauce: If you like, you can make the caramel sauce ahead of time and store it in the refrigerator. Just reheat it before serving to drizzle over the cheesecake. For a variation, you can add a pinch of sea salt to the caramel for a salted caramel twist.
By following these tips, you can be sure that your Caramel Brownie Cheesecake will come out rich, creamy, and absolutely delicious every time.
Print
Caramel Brownie Cheesecake
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
Description
This Caramel Brownie Cheesecake is a decadent treat that combines the richness of chocolate brownies with the creaminess of cheesecake and a smooth, homemade caramel sauce. Whether served at a holiday gathering or as a special dessert for any occasion, it’s sure to be a showstopper. The layers of flavors and textures make this dessert truly irresistible.
Ingredients
For the Brownie Layer:
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1/2 cup (115g) unsalted butter
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1 cup (200g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (65g) all-purpose flour
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1/3 cup (40g) cocoa powder
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1/4 tsp salt
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1/4 tsp baking powder
For the Cheesecake Layer:
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16 oz (450g) cream cheese, softened
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1/2 cup (100g) granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
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1/4 cup (60ml) sour cream
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1 tbsp all-purpose flour
For the Caramel Sauce:
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1/2 cup (120ml) heavy cream
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1/2 cup (100g) packed brown sugar
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2 tbsp unsalted butter
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1/4 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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For the brownie layer, melt the butter in a saucepan over medium heat. Stir in sugar, eggs, and vanilla extract until smooth. Sift in flour, cocoa powder, salt, and baking powder, mixing until fully combined. Pour into the prepared pan and bake for 15-18 minutes.
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Let the brownie cool before making the cheesecake layer.
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For the cheesecake, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract, sour cream, and flour. Mix until well combined.
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Pour the cheesecake filling over the cooled brownie base and smooth the top.
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Bake at 325°F (165°C) for 50-60 minutes. Let the cheesecake cool in the oven with the door ajar for 1 hour.
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Chill the cheesecake in the fridge for at least 4 hours or overnight.
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For the caramel sauce, combine heavy cream, brown sugar, butter, and salt in a saucepan. Bring to a simmer for 5-7 minutes, stirring occasionally. Stir in vanilla extract and let cool.
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Once the cheesecake is chilled, drizzle with caramel sauce just before serving.
Notes
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For extra crunch, sprinkle chopped walnuts or almonds over the brownie base before baking.
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Leftovers can be stored in an airtight container in the fridge for up to 4 days.
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To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
Frequently Asked Questions
1. Can I use a different type of chocolate for the brownie layer?
Yes, you can certainly experiment with different types of chocolate in the brownie layer. If you prefer a darker, richer flavor, you can use bittersweet or dark chocolate. Alternatively, you can use milk chocolate for a sweeter, creamier taste. Just make sure to adjust the amount of sugar slightly if using a sweeter chocolate to avoid the brownies being too sweet.
2. Can I make this cheesecake ahead of time?
Absolutely! In fact, this Caramel Brownie Cheesecake benefits from being made ahead of time. The cheesecake needs several hours to chill and set in the fridge, so it’s ideal to prepare it the day before you plan to serve it. Once the cheesecake is fully chilled, you can cover it with plastic wrap and store it in the fridge for up to 4 days. It’s the perfect make-ahead dessert for gatherings and special occasions.
3. Can I make this Caramel Brownie Cheesecake gluten-free?
Yes, you can make this dessert gluten-free by substituting the all-purpose flour in both the brownie and cheesecake layers with a gluten-free flour blend. Be sure to check that the other ingredients, such as baking powder, are gluten-free. The texture may differ slightly from the original version, but it will still be delicious.
4. How can I add more flavor to the caramel sauce?
If you want to elevate the flavor of your caramel sauce, consider adding a few simple ingredients:
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A pinch of sea salt for a salted caramel version.
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A splash of vanilla extract or bourbon (in place of the alcohol, you can add a teaspoon of vanilla or a flavoring extract).
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A tablespoon of dark rum or maple syrup for a richer, more complex flavor profile. Simply stir these ingredients into the caramel sauce once it’s done cooking, before removing it from the heat.
With these answers, you should be able to troubleshoot any issues and customize the recipe to suit your taste. Enjoy your delicious Caramel Brownie Cheesecake!