Why Make This Recipe
Caramel Brownie Cheesecake is a delicious dessert that combines the rich flavors of chocolate brownies with creamy cheesecake topped with sweet caramel. It’s perfect for any special occasion or just when you need a sweet treat. The layered texture and flavors will impress your friends and family, making it a favorite at gatherings. Plus, it’s a great way to satisfy your chocolate cravings!
How to Make Caramel Brownie Cheesecake
Ingredients
- 1 stick (113 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- 1 cup (85 grams) unsweetened natural cocoa powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (62 grams) all-purpose flour
- 24 ounces (680 grams) cream cheese, softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (59 ml) heavy cream
- 4 large eggs, at room temperature
- 2 teaspoons vanilla paste or vanilla extract
- 1/2 cup homemade salted caramel sauce or store-bought
Directions
- Preheat your oven to 325°F (163°C) and spray a 9-inch springform pan with nonstick cooking spray to prevent sticking.
- In a large bowl, combine melted butter, granulated sugar, cocoa powder, and salt. Stir well until smooth. Let it cool to just warm, then stir in vanilla extract and eggs one at a time, mixing thoroughly after each addition. Add flour and stir just until combined. Spread the batter evenly into the prepared pan.
- Bake for 25 minutes until the brownie layer is set. Remove from the oven and let it cool completely.
- Using an electric mixer, beat the softened cream cheese until smooth. Add granulated sugar, brown sugar, and heavy cream, beating until well combined. Add eggs one at a time, mixing just until smooth after each. Stir in vanilla paste or extract.
- Pour the cheesecake mixture evenly over the cooled brownie base. Bake for 60 minutes until the cheesecake is set and the top looks slightly dry.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for several hours or overnight to set fully.
- Before serving, drizzle the caramel sauce evenly over the cheesecake to add a rich, sweet finish.
How to Serve Caramel Brownie Cheesecake
Serve the Caramel Brownie Cheesecake chilled. Slice it into generous pieces and top each slice with additional caramel sauce or whipped cream if desired. It pairs well with a cup of coffee or tea, making it a delightful dessert for any gathering.
How to Store Caramel Brownie Cheesecake
Store any leftover Caramel Brownie Cheesecake in the refrigerator. Cover the cheesecake tightly with plastic wrap or aluminum foil to keep it fresh. It will last for up to one week in the fridge. For longer storage, you can freeze slices wrapped in plastic wrap and foil for up to three months.
Tips to Make Caramel Brownie Cheesecake
- Make sure your cream cheese is at room temperature for easy mixing.
- Don’t skip the cooling time for the brownie layer; it helps prevent the cheesecake layer from mixing in too much.
- If using homemade caramel sauce, let it cool slightly before pouring it on the cheesecake.
Variation
You can add chocolate chips to the brownie layer or a pinch of sea salt on top of the caramel for an added twist. You might also try different flavors of extract, such as almond or mint, in the cheesecake mixture for a unique taste.
FAQs
1. Can I use a different type of pan for this recipe?
Yes, you can use a regular cake pan, but be sure to line it with parchment paper for easy removal.
2. How do I know when the cheesecake is done?
The cheesecake is done when the outer edges are set, but the center may look slightly jiggly. It will firm up as it cools.
3. Can I make this dessert in advance?
Absolutely! In fact, it tastes better when it has had time to chill in the refrigerator for a few hours or overnight.
Caramel Brownie Cheesecake
Ingredients
Brownie Base
- 113 grams 1 stick unsalted butter, melted
- 200 grams 1 cup granulated sugar
- 85 grams 1 cup unsweetened natural cocoa powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 2 large large eggs
- 62 grams 1/2 cup all-purpose flour
Cheesecake Filling
- 680 grams 24 ounces cream cheese, softened to room temperature
- 100 grams 1/2 cup granulated sugar
- 100 grams 1/2 cup light brown sugar
- 59 ml 1/4 cup heavy cream
- 4 large large eggs, at room temperature
- 2 teaspoons vanilla paste or vanilla extract
- 1/2 cup homemade salted caramel sauce or store-bought
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and spray a 9-inch springform pan with nonstick cooking spray.
- In a large bowl, combine melted butter, granulated sugar, cocoa powder, and salt. Stir well until smooth.
- Let it cool to just warm, then stir in vanilla extract and eggs one at a time, mixing thoroughly after each addition.
- Add flour and stir just until combined. Spread the batter evenly into the prepared pan.
Baking the Brownie Layer
- Bake for 25 minutes until the brownie layer is set. Remove from the oven and let it cool completely.
Making the Cheesecake Mixture
- Using an electric mixer, beat the softened cream cheese until smooth.
- Add granulated sugar, brown sugar, and heavy cream, beating until well combined.
- Add eggs one at a time, mixing just until smooth after each. Stir in vanilla paste or extract.
Baking the Cheesecake
- Pour the cheesecake mixture evenly over the cooled brownie base.
- Bake for 60 minutes until the cheesecake is set and the top looks slightly dry.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for several hours or overnight to set fully.
Serving
- Before serving, drizzle the caramel sauce evenly over the cheesecake.
