Caramel Brownie Cheesecake
A delicious layered dessert combining chocolate brownies with creamy cheesecake topped with sweet caramel, perfect for special occasions and chocolate cravings.
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.
Notes
Store leftover cheesecake in the refrigerator covered tightly to keep it fresh for up to one week. For longer storage, freeze slices wrapped in plastic wrap and foil for up to three months. 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.