Description
A decadent fusion dessert featuring a fudgy brownie base, creamy cheesecake center, and a luscious caramel drizzle. Caramel Brownie Cheesecake is perfect for celebrations or indulgent nights in.
Ingredients
- Unsalted Butter: 1/2 cup (melted)
- Granulated Sugar: 3/4 cup
- Brown Sugar: 1/4 cup
- Eggs: 3 large
- Vanilla Extract: 2 teaspoons
- All-Purpose Flour: 2/3 cup
- Cocoa Powder: 1/3 cup
- Salt: 1/4 teaspoon
- Cream Cheese: 16 ounces (softened)
- Powdered Sugar: 1/2 cup
- Sour Cream: 1/2 cup
- Heavy Cream: 1/4 cup
- Caramel Sauce: 3/4 cup
Instructions
- Preheat Your Equipment: Heat oven to 325°F (163°C). Line the base of a springform pan with parchment and lightly grease the sides.
- Combine Ingredients: For brownies, whisk butter, granulated sugar, brown sugar, 2 eggs, and 1 tsp vanilla. Stir in flour, cocoa, and salt. For cheesecake, beat cream cheese, powdered sugar, sour cream, 1 egg, heavy cream, and 1 tsp vanilla until smooth.
- Prepare Your Cooking Vessel: Spread brownie batter in the prepared pan. Pour cheesecake batter over the top.
- Assemble the Dish: Tap the pan gently to remove air bubbles. Wrap pan in foil and place in a roasting pan with 1 inch hot water.
- Cook to Perfection: Bake 55–65 minutes until edges set and center jiggles slightly. Turn off oven, crack door, and let sit 1 hour.
- Finishing Touches: Cool completely, then refrigerate at least 6 hours or overnight. Drizzle caramel before serving.
- Serve and Enjoy: Slice with a warm knife for clean edges.
Notes
- Use a water bath to keep cheesecake creamy and prevent cracks.
- Warm caramel before drizzling for a smooth, glossy finish.
- Chill overnight for the best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 29g
- Sodium: 230mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: caramel brownie cheesecake, layered dessert, brownie crust cheesecake, chocolate caramel cheesecake