Caramel Brownie Cheesecake

Why Make This Recipe

Caramel Brownie Cheesecake is the perfect dessert for anyone who loves rich, decadent flavors. This treat combines the best of both worlds: fudgy brownies and creamy cheesecake topped with luscious caramel. It’s great for special occasions or simply as a sweet indulgence after a long day. The blend of textures and flavors will surely impress your family and friends.

How to Make Caramel Brownie Cheesecake

Ingredients

• 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
• 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
• ½ cup salted caramel sauce (homemade or store-bought)

Directions

1. Set the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
2. In a large bowl, whisk together the melted butter, granulated sugar, cocoa powder, and salt until smooth and fully combined.
3. Stir in the vanilla extract. Then add the eggs one at a time, mixing well after each addition to create a smooth batter.
4. Gently fold in the all-purpose flour until just combined. Avoid overmixing to keep the brownies light and fluffy.
5. Pour the brownie batter into the prepared pan and smooth the surface. Bake for about 15 minutes until the edges are set but the center remains slightly underbaked. Remove and let cool slightly.
6. In a separate large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy with no lumps.
7. Gradually mix in granulated sugar and light brown sugar until fully incorporated and the mixture is creamy.
8. Pour in the heavy cream and mix until smooth. Add the eggs one at a time, beating on low speed after each addition to prevent air bubbles.
9. Stir in vanilla paste or vanilla extract to enhance the cheesecake flavor.
10. Pour the cheesecake mixture evenly over the brownie base, smoothing the top with a spatula.
11. Return the pan to the oven and bake for 50-60 minutes until the edges are firm and the center jiggles gently when shaken. Avoid overbaking to keep the cheesecake creamy.
12. Remove from the oven and let the cheesecake cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set.
13. Gently heat the salted caramel sauce until it is pourable but not hot.
14. Pour the warmed caramel sauce over the chilled cheesecake, allowing it to drizzle beautifully down the sides before slicing and serving.

How to Serve Caramel Brownie Cheesecake

Slice the cheesecake into wedges and serve it chilled. It’s perfect on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, garnish each slice with extra caramel sauce or chocolate shavings.

How to Store Caramel Brownie Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or aluminum foil to keep it fresh. It will last for up to five days in the fridge. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap and foil for up to three months.

Tips to Make Caramel Brownie Cheesecake

• Make sure all your ingredients are at room temperature for the best texture.
• Do not skip lining the pan with parchment paper to ensure easy removal.
• Allow the cheesecake to cool down completely before refrigerating; this helps in setting the cheesecake properly.
• If your caramel sauce is too thick, warm it slightly as mentioned in the directions.

Variation

You can add chocolate chips or nuts to the brownie layer for an extra crunch. Alternatively, use a different flavor of caramel sauce, like chocolate or vanilla, to change up the taste.

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture might be slightly different. The cheesecake may not be as rich and creamy.

2. How long can I keep leftovers?
Leftovers can be stored in the refrigerator for up to five days. If frozen, they can last for three months.

3. Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure that all other ingredients are gluten-free as well.