Description
This decadent Caramel Brownie Cheesecake features a rich and fudgy brownie base topped with a creamy cheesecake layer, finished off with a luscious salted caramel drizzle. Perfect for chocolate and caramel lovers, this indulgent dessert is a showstopper for any gathering or special occasion.
Ingredients
Scale
Brownie Base
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- â…“ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
Cheesecake Layer
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup heavy cream
- 2 large eggs, room temperature
- 1 tsp vanilla paste or vanilla extract
Topping
- ½ cup salted caramel sauce (homemade or store-bought)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake later.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, cocoa powder, and salt until the mixture is smooth and well combined.
- Add Eggs & Vanilla: Stir in the vanilla extract and then add the eggs one at a time, mixing well after each addition to incorporate fully.
- Incorporate Flour: Gently fold in the all-purpose flour until just combined, being careful not to overmix to keep the brownie base tender.
- Bake Brownie Base: Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for about 15 minutes, until the edges are set but the center is still slightly underbaked. Allow it to cool slightly.
- Beat Cream Cheese: In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, free of lumps.
- Add Sugars: Mix in the granulated sugar and light brown sugar until completely incorporated and the mixture looks smooth.
- Incorporate Cream & Eggs: Pour in the heavy cream and mix until smooth. Then add the eggs one at a time, beating on low speed after each addition to maintain a silky texture.
- Add Vanilla: Stir in the vanilla paste or extract for a deep vanilla flavor throughout the cheesecake layer.
- Layer Cheesecake Batter: Pour the cheesecake mixture evenly over the slightly cooled brownie base, spreading it carefully with a spatula.
- Bake Cheesecake: Return the pan to the oven and bake for 50 to 60 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan.
- Cool & Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set.
- Warm Caramel: Gently heat the salted caramel sauce in a microwave or on the stovetop just until it is pourable and smooth.
- Drizzle & Serve: Pour the warm caramel sauce over the chilled cheesecake, allowing it to drizzle over the top and down the sides for an elegant finish. Slice and serve chilled.
Notes
- To ensure a smooth cheesecake layer, allow eggs and cream cheese to come to room temperature before mixing.
- Do not overbake the cheesecake to avoid cracks; the center should have a slight jiggle when done.
- Use a springform pan lined with parchment paper for easy removal and clean edges.
- Salted caramel can be homemade or store-bought depending on preference and convenience.
- For best results, chill the cheesecake overnight to allow flavors to meld and texture to firm up.
- You can substitute vanilla paste with vanilla extract without affecting the flavor significantly.
