Caramel Brownie Cheesecake
A rich dessert combining fudgy brownies and creamy cheesecake, topped with luscious caramel.
Ingredients
Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
Cheesecake Filling
- 16 oz cream cheese, softened 2 blocks
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup heavy cream
- 2 large eggs, room temperature
- 1 tsp vanilla paste or vanilla extract
- 1/2 cup salted caramel sauce homemade or store-bought
Instructions
Preparation
- Set the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, cocoa powder, and salt until smooth.
- Stir in the vanilla extract. Add the eggs one at a time, mixing well after each addition.
- Gently fold in the all-purpose flour until just combined.
Baking the Brownie Base
- Pour the brownie batter into the prepared pan and smooth the surface. Bake for about 15 minutes.
- Remove from oven and let cool slightly.
Preparing the Cheesecake Filling
- In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Gradually mix in the granulated sugar and light brown sugar until fully incorporated.
- Pour in the heavy cream and mix until smooth. Add the eggs one at a time, mixing on low speed.
- Stir in the vanilla paste or extract.
Final Baking
- Pour the cheesecake mixture over the brownie base and smooth the top.
- Return the pan to the oven and bake for 50-60 minutes until the edges are firm.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serving
- Heat the salted caramel sauce until pourable. Pour over the chilled cheesecake before slicing.
- Slice and serve with vanilla ice cream or whipped cream if desired.
Notes
Ensure all ingredients are at room temperature before use. Allow cheesecake to cool completely before refrigerating.