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
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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
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