Why You’ll Love This Recipe
- Decadent Layers – The fusion of a dense brownie foundation with a velvety cheesecake layer creates a multi-dimensional dessert experience.
- Caramel Elegance – A generous drizzle of caramel sauce adds a sweet, buttery richness that complements the chocolate and cream cheese components.
- Visually Stunning – The contrasting layers and glossy caramel topping make this cheesecake as beautiful as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownie Base:
- Unsalted butter, melted
- Granulated sugar
- Unsweetened cocoa powder
- Salt
- Vanilla extract
- Large eggs
- All-purpose flour
For the Cheesecake Layer:
- Cream cheese, softened to room temperature
- Granulated sugar
- Light brown sugar
- Heavy cream
- Large eggs, at room temperature
- Vanilla paste or vanilla extract
For the Caramel Topping:
- Salted caramel sauce, homemade or store-bought
Directions
Prepare the Brownie Base
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, mix melted butter, granulated sugar, unsweetened cocoa powder, and a pinch of salt. Stir until combined.
- Add vanilla extract and eggs, one at a time, beating well after each addition.
- Fold in all-purpose flour until just combined—do not overmix.
- Pour the brownie batter into the prepared pan, smoothing the top. Bake for about 15 minutes or until the edges are set but the center remains slightly undercooked. Remove from the oven and let cool slightly.
Prepare the Cheesecake Layer
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add granulated sugar and light brown sugar, mixing until well incorporated.
- Pour in heavy cream and continue to mix until smooth.
- Add eggs one at a time, beating on low speed after each addition to avoid incorporating too much air.
- Stir in vanilla paste or vanilla extract.
Assemble and Bake
- Pour the cheesecake batter over the partially baked brownie base, spreading it evenly.
- Return the pan to the oven and bake for an additional 50-60 minutes, or until the center is set and slightly jiggles when gently shaken.
- Once baked, remove from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to allow the cheesecake to set fully.
Add Caramel Topping
- Before serving, pour warmed salted caramel sauce over the top of the cheesecake, allowing it to drizzle down the sides for an elegant presentation.
Servings and Timing
- Servings: Approximately 12 slices
- Preparation Time: 30 minutes
- Baking Time: 65-75 minutes
- Chilling Time: At least 4 hours
- Total Time: Approximately 6 hours (including chilling time)
Variations
- Nutty Addition – Fold chopped pecans or walnuts into the brownie batter for added crunch.
- Chocolate Ganache – Pour a rich chocolate ganache over the caramel topping for an extra layer of indulgence.
- Salted Caramel – Sprinkle flaky sea salt over the caramel layer for a sweet and salty contrast.
Storage/Reheating
- Refrigeration – Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing – Wrap individual slices tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
How do I prevent cracks in my cheesecake?
Ensure all ingredients are at room temperature before mixing to create a smooth batter. Avoid overmixing, which can incorporate excess air and lead to cracks.
Can I use a boxed brownie mix for the base?
Yes, a boxed brownie mix can be used as a shortcut for the base. Prepare according to package instructions and proceed with the recipe.
Do I need to use a water bath for this cheesecake?
This recipe does not require a water bath. Baking without one results in a slightly rustic appearance, which is covered by the caramel topping.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center has a slight jiggle when gently shaken.
What is the best way to cut clean slices?
Use a sharp knife dipped in warm water, wiping between cuts for neat slices.
Can I use unsalted caramel instead?
Yes, but adding a pinch of sea salt enhances the caramel’s flavor.
What can I serve with this cheesecake?
Fresh berries, whipped cream, or a scoop of vanilla ice cream make great accompaniments.
Can I substitute heavy cream in the cheesecake layer?
You can use sour cream or Greek yogurt for a slightly tangier flavor.
How long should I let the cheesecake chill before serving?
At least 4 hours, but overnight chilling provides the best results.
Conclusion
Caramel Brownie Cheesecake is the perfect dessert for chocolate and caramel lovers alike. With its rich layers and smooth texture, this cheesecake is sure to impress at any gathering. Whether you make it for a special occasion or a weekend treat, this recipe delivers pure indulgence in every bite
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Caramel Brownie Cheesecake
- Total Time: 6 hours (including chilling)
- Yield: 12 slices
- Diet: Vegetarian
Description
Caramel Brownie Cheesecake is the ultimate indulgence, featuring a rich, fudgy brownie base topped with a smooth and creamy vanilla cheesecake layer, all finished with a luscious salted caramel topping. This decadent dessert is perfect for special occasions, holidays, or whenever you’re craving a truly show-stopping treat.
Ingredients
For the Brownie Base:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
For the 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
For the Caramel Topping:
- ½ cup salted caramel sauce (homemade or store-bought)
Instructions
Prepare the Brownie Base:
- Preheat Oven: Set oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, cocoa powder, and salt until smooth.
- Add Eggs & Vanilla: Stir in vanilla extract and eggs one at a time, mixing well after each.
- Incorporate Flour: Fold in all-purpose flour until just combined—do not overmix.
- Bake: Pour brownie batter into the prepared pan and smooth the top. Bake for 15 minutes, until edges are set but center is slightly underbaked. Let cool slightly.
Prepare the Cheesecake Layer:
- Beat Cream Cheese: In a large bowl, beat softened cream cheese until smooth and creamy.
- Add Sugars: Mix in granulated sugar and brown sugar until fully incorporated.
- Incorporate Cream & Eggs: Pour in heavy cream, mixing until smooth. Add eggs one at a time, beating on low speed after each addition.
- Add Vanilla: Stir in vanilla paste or extract.
Assemble & Bake:
- Layer Cheesecake Batter: Pour cheesecake mixture over the brownie base, spreading it evenly.
- Bake: Return to oven and bake for 50-60 minutes, until edges are set and center jiggles slightly when shaken.
- Cool & Chill: Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight.
Add Caramel Topping:
- Warm Caramel: Gently heat caramel sauce until pourable.
- Drizzle & Serve: Pour caramel over the chilled cheesecake, allowing it to drizzle down the sides.
Notes
- Prevent Cracks: Ensure ingredients are at room temperature and avoid overmixing.
- Shortcut Option: Use a boxed brownie mix for the base if desired.
- For Extra Indulgence: Add a chocolate ganache layer before the caramel for an even richer dessert
- Prep Time: 30 minutes
- Cook Time: 65-75 minutes
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
