Irresistible Caramel Brownie Cheesecake You’ll Crave Forever Recipe

Introduction

This irresistible caramel brownie cheesecake combines rich, fudgy brownies with creamy cheesecake and a luscious homemade caramel sauce. It’s a decadent dessert that’s sure to become a favorite for any special occasion or sweet craving.

Ingredients

• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar (for brownie)
• 2 large eggs (for brownie)
• 1/3 cup unsweetened cocoa powder (sifted)
• 1/2 cup all-purpose flour (sifted)
• 1/4 teaspoon salt (for brownie)
• 1 teaspoon vanilla extract (for brownie)
• 16 ounces cream cheese (softened)
• 3/4 cup granulated sugar (for cheesecake)
• 3 large eggs (for cheesecake)
• 1 teaspoon vanilla extract (for cheesecake)
• 1 cup sour cream (for cheesecake)
• 1 cup granulated sugar (for caramel sauce)
• 6 tablespoons unsalted butter (for caramel sauce)
• 1/2 cup heavy cream (for caramel sauce)
• A pinch salt (for caramel sauce)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Melt the butter in a saucepan or microwave.
2. Step 2: In a mixing bowl, combine the melted butter and 1 cup granulated sugar, stirring well. Add 2 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
3. Step 3: Sift together cocoa powder, flour, and salt, then fold into the wet ingredients until fully incorporated.
4. Step 4: Pour the brownie batter into a greased 9-inch springform pan and bake for 20 minutes until set but still slightly soft in the center.
5. Step 5: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup sugar and blend well.
6. Step 6: Add cheesecake eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and sour cream until smooth.
7. Step 7: Pour the cheesecake batter evenly over the baked brownie base.
8. Step 8: Return the pan to the oven and bake for an additional 45 minutes until set but slightly wobbly in the center.
9. Step 9: Remove the pan and allow the cheesecake to cool completely on a wire rack.
10. Step 10: In a medium saucepan, heat 1 cup sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
11. Step 11: Stir in 6 tablespoons butter until melted and combined, then whisk in 1/2 cup heavy cream until smooth. Add a pinch of salt.
12. Step 12: Allow the caramel to cool slightly before pouring it evenly over the cooled brownie cheesecake.
13. Step 13: Refrigerate the caramel brownie cheesecake for at least 2 hours to set completely. Slice and serve.

Tips & Variations

• For easier slicing, run a hot knife along the edges of the cheesecake before cutting.
• You can substitute sour cream with Greek yogurt for a tangier flavor.
• Sprinkle chopped nuts or sea salt over the caramel for added texture and contrast.
• Use a water bath while baking the cheesecake to prevent cracking and ensure even cooking.

Storage

Store the caramel brownie cheesecake in an airtight container in the refrigerator for up to 4 days. To reheat, bring slices to room temperature or warm gently in the microwave for a few seconds, but it’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. Just cover and refrigerate it, allowing the flavors to meld and the caramel to set perfectly.

How do I prevent the cheesecake from cracking?

To avoid cracks, bake the cheesecake gently and avoid overbaking. You can also bake it in a water bath and allow it to cool gradually with the oven door slightly open.

Irresistible Caramel Brownie Cheesecake You’ll Crave Forever Recipe

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★★★★★

4.6 from 66 reviews

• Author: Zoe
• Total Time: 3 hours 25 minutes
• Yield: 12 servings 1x

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Description

This irresistible Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer, topped with a luscious homemade caramel sauce. Perfectly baked to achieve a slightly soft center and finished with sweet caramel, this dessert will be your new favorite indulgence.

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Ingredients

Scale 1x2x3x

Brownie Base

• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup unsweetened cocoa powder (sifted)
• 1/2 cup all-purpose flour (sifted)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Cheesecake Layer

• 16 ounces cream cheese (softened)
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• A pinch salt

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prevent sticking.
2. Melt Butter and Mix Brownie Ingredients: Melt the butter in a saucepan or microwave. In a mixing bowl, combine the melted butter with 1 cup granulated sugar, stirring well to combine.
3. Add Eggs and Vanilla to Brownie Batter: Add 2 large eggs one at a time to the sugar and butter mixture, beating well after each addition. Stir in 1 teaspoon vanilla extract.
4. Add Dry Ingredients to Brownie Batter: Sift together the cocoa powder, all-purpose flour, and salt. Gently fold the dry ingredients into the wet mixture until fully incorporated, forming the brownie batter.
5. Bake Brownie Base: Pour the brownie batter into the prepared springform pan and bake in the preheated oven for 20 minutes. The brownie should be set but still slightly soft in the center when done.
6. Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup granulated sugar, blending well. Add 3 large eggs one at a time, beating thoroughly after each. Mix in 1 teaspoon vanilla extract and 1 cup sour cream until the batter is smooth.
7. Bake Cheesecake Layer: Pour the cheesecake batter evenly over the baked brownie base. Return the pan to the oven and bake for an additional 45 minutes, until the cheesecake is set but still slightly wobbly in the center.
8. Cool Cheesecake: Remove the cheesecake from the oven and let it cool completely on a wire rack.
9. Make Caramel Sauce: In a medium saucepan over medium heat, stir 1 cup granulated sugar constantly until it melts and turns a deep amber color. Immediately stir in 6 tablespoons butter until melted and combined. Whisk in 1/2 cup heavy cream until smooth, then add a pinch of salt. Allow the caramel to cool slightly.
10. Assemble and Chill: Pour the slightly cooled caramel sauce evenly over the cooled brownie cheesecake. Refrigerate the assembled cheesecake for at least 2 hours to allow it to set completely.
11. Serve: Once chilled, slice the caramel brownie cheesecake and serve.

Notes

• Ensure the cream cheese is softened to room temperature to avoid lumps in the cheesecake batter.
• Watch the caramel closely as it melts to prevent burning; remove from heat as soon as it reaches a deep amber color.
• Let the caramel cool slightly before pouring to prevent it from sinking into the cheesecake.
• Using a springform pan makes it easier to remove the cheesecake without damage.
• This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: caramel brownie cheesecake, brownie cheesecake, caramel sauce, cream cheese dessert, rich cheesecake, homemade caramel, baked cheesecake