Caramel Brownie Cheesecake
This Caramel Brownie Cheesecake combines chewy brownies with creamy cheesecake, topped with a sweet caramel drizzle, perfect for any occasion.
Ingredients
Brownie Layer
- 1 box brownie mix Use a quality brownie mix for best flavor.
Cheesecake Filling
- 2 cups cream cheese (softened) Make sure cream cheese is at room temperature for smooth texture.
- 1 cup granulated sugar
- 3 large eggs Add eggs one at a time.
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 1 cup caramel sauce Drizzle on top for marbled effect.
- 1/2 cup chocolate chips (optional) Sprinkle on top when serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the brownie mix according to package instructions and pour it into the bottom of the prepared pan. Bake for 20 minutes.
Cheesecake Mixture
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla, sour cream, and salt.
- Pour the cheesecake mixture over the partially baked brownie layer.
- Drizzle caramel sauce and fold gently with a knife to create a marbled effect.
- Bake for an additional 40-50 minutes, until the center is set.
Cooling and Serving
- Let cool and refrigerate for at least 4 hours or overnight.
- Serve chilled with extra caramel drizzle and chocolate chips if desired.
Notes
Store leftover cheesecake in the refrigerator, covering it well to keep it fresh. Best enjoyed within 3-5 days. You can freeze it tightly wrapped for up to 2 months.