Caramel Brownie Cheesecake: An Incredible Ultimate Recipe
This Caramel Brownie Cheesecake is a decadent dessert combining a rich, fudgy brownie base with a creamy cheesecake layer, finished with a luscious caramel topping and a hint of sea salt. Perfect for special occasions or indulgent treats, it offers delightful textures and flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Layer
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
Cheesecake Layer
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Caramel Topping
- 1 cup caramel sauce (store-bought or homemade)
- Sea salt for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter to prepare for baking.
- Make the Brownie Layer: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in granulated sugar, eggs, and vanilla extract. Add the flour, unsweetened cocoa powder, salt, and baking powder, mixing until just combined. Pour the batter evenly into the prepared springform pan.
- Bake the Brownie Layer: Bake the brownie layer in the preheated oven for 20 minutes, then remove and allow it to cool slightly.
- Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, beating until creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.
- Layer the Cheesecake: Carefully pour the cheesecake mixture over the cooled brownie layer in the springform pan and smooth the top evenly.
- Bake the Cheesecake Layer: Return the pan to the oven and bake for 40 minutes, or until the center is set yet slightly jiggly when gently shaken.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for one hour to cool gradually and prevent cracking.
- Refrigerate: After cooling, cover the cheesecake and refrigerate for at least 2 hours, though overnight is preferred for best flavor and texture.
- Add the Caramel Topping: Once fully chilled, drizzle the caramel sauce over the top of the cheesecake. Optionally, sprinkle lightly with sea salt to enhance the flavor.
- Release and Slice: Run a knife around the edges of the springform pan to loosen the cheesecake before releasing the pan sides. Slice into servings and enjoy.
Notes
- Ensure cream cheese is softened at room temperature for easier mixing and smooth cheesecake texture.
- Use an airtight container to store leftovers; cheesecake keeps well in the refrigerator for up to 4 days.
- For homemade caramel, use fresh cream and sugar to enhance flavor, or opt for quality store-bought caramel sauce to save time.
- Allow the cheesecake to cool gradually in the oven to minimize cracking on the surface.
- Sprinkling sea salt on top balances the sweetness and adds a gourmet touch but is optional based on preference.
