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Caramel Brownie Cheesecake

Caramel Brownie Cheesecake
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The Caramel Brownie Cheesecake is a decadent dessert blending fudgy brownies, creamy cheesecake, and luscious caramel sauce. Perfect for special occasions or cozy nights, it offers rich chocolate flavor, gooey caramel swirls, and a smooth cheesecake layer with an irresistible texture combination.

Ingredients

Scale

Brownie Base

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 3/4 cup cocoa powder (or 100g dark chocolate, melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (or almond/oat flour for gluten-free)
  • Pinch of salt

Cheesecake Filling

  • 16 oz (450g) full-fat cream cheese, room temperature (or dairy-free cream cheese for vegan)
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Caramel Sauce and Toppings

  • 3/4 cup caramel sauce (homemade or store-bought, dairy-free if vegan)
  • Optional: flaky sea salt for sprinkling
  • Optional: chopped pecans or walnuts for crunch

Instructions

  1. Prepare the Brownie Base: Start by mixing melted butter with sugar and cocoa powder until smooth. Stir in eggs and vanilla until fully combined, then gently fold in flour and a pinch of salt. Pour this rich brownie batter into a springform pan and bake at 350°F (175°C) for about 20-25 minutes until just set but still slightly gooey to ensure a chewy texture.
  2. Make the Cheesecake Filling: While the brownie layer cools slightly, beat the cream cheese until silky and smooth. Gradually add sugar, eggs, and vanilla extract, continuing to mix until the filling is thick, creamy, and lump-free.
  3. Layer the Cheesecake and Caramel: Pour the cheesecake batter evenly over the baked brownie base in the pan. Spoon generous dollops of caramel sauce on top. Use a knife or skewer to swirl the caramel into the cheesecake filling, creating beautiful marbled patterns.
  4. Bake Until Perfect: Bake the entire cheesecake at 325°F (160°C) for 45-55 minutes, or until the filling is gently set but still slightly jiggly in the center. To prevent cracks, place the pan in a water bath during baking. After baking, let it cool completely on a wire rack.
  5. Chill and Add Final Touches: Refrigerate the cheesecake for at least 4 hours or overnight to develop flavors and firm texture. Before serving, consider drizzling extra caramel sauce over the top and sprinkling flaky sea salt or chopped nuts for additional flavor and texture contrast.

Notes

  • Use room temperature cream cheese and eggs for a smooth, lump-free cheesecake batter.
  • Don’t overmix the cheesecake filling to maintain a creamy texture and avoid a dense, rubbery result.
  • Use a water bath during baking to prevent cracking and keep the cheesecake edges soft.
  • Let the cheesecake chill fully to allow flavors to meld and the texture to set perfectly.
  • Choose a high-quality caramel sauce that’s not too runny or too stiff for best flavor and swirl effect.
  • Dip a sharp knife in hot water before slicing for clean, professional-looking slices; wipe knife between cuts.

Nutrition

Keywords: caramel, brownie, cheesecake, dessert, chocolate, rich, creamy, gooey

Find it online: https://mealsbysarah.com/caramel-brownie-cheesecake/