Description
A decadent Caramel Brownie Cheesecake combining a rich fudgy brownie base with a creamy cheesecake layer, topped with luscious caramel sauce and a sprinkle of flaky sea salt for the perfect balance of sweet and salty.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp espresso powder (optional)
- Pinch of salt
Cheesecake Layer
- 8 oz cream cheese, full-fat, softened
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- Pinch of salt
Topping
- 1/2 cup caramel sauce
- Flaky sea salt (optional, for topping)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and allow for easy removal.
- Mix Brownie Batter: In a bowl, stir together melted butter, brown sugar, granulated sugar, and a pinch of salt until glossy. Add eggs one at a time, mixing each until combined. Fold in all-purpose flour, cocoa powder, and espresso powder gently to create a smooth batter.
- Bake Brownie Base: Spread the brownie batter evenly into the prepared pan. Bake for 15 to 18 minutes until the edges are set but the center remains soft. Remove from the oven and let cool slightly.
- Prepare Cheesecake Batter: In a separate bowl, beat softened cream cheese until smooth and fluffy. Add sugar and a pinch of salt, then mix in sour cream and vanilla extract. Add eggs one at a time on low speed until thoroughly combined.
- Set Up Water Bath: Wrap the springform pan with foil to prevent water leaks and place it into a large roasting pan. Pour the cheesecake batter over the baked brownie base. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath, ensuring even gentle baking.
- Bake Cheesecake Layer: Bake at 300°F (149°C) for 45 to 60 minutes until the edges are set and the center is slightly jiggly. Remove from the oven and let cool for 30 minutes to settle.
- Cool and Chill: Remove the cheesecake from the water bath and cool to room temperature. Cover the pan and chill in the refrigerator for at least 6 hours or preferably overnight to fully set and develop flavors.
- Add Caramel and Serve: Before serving, gently warm the caramel sauce and spread it evenly over the top of the chilled cheesecake. Sprinkle with flaky sea salt if desired to enhance the flavor contrast. Slice and enjoy your indulgent Caramel Brownie Cheesecake.
Notes
- For best results, use room temperature eggs and cream cheese to achieve a smooth batter.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
- Allowing the cheesecake to chill overnight greatly improves texture and flavor.
- Espresso powder enhances the chocolate flavor in the brownie base but can be omitted if not desired.
- Use full-fat cream cheese and sour cream for a rich and creamy cheesecake layer.
- Flaky sea salt is optional but highly recommended to add a pleasant contrast to the sweet caramel topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Caramel Brownie Cheesecake, brownie base, cheesecake, caramel topping, dessert, chocolate cheesecake
