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Caramel Brownie Cheesecake

Decadent Caramel Brownie Cheesecake for Sweet Tooth Lovers

Indulge in a rich Caramel Brownie Cheesecake that's a perfect blend of fudgy brownie and creamy cheesecake layers.
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Course: Dessert
Cuisine: American
Keyword: brownies, Caramel Brownie Cheesecake, Caramel Sauce, Cheesecake, chocolate dessert, Indulgent Dessert
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Chilling Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 12 slices
Calories: 400kcal

Equipment

  • 9-inch springform pan
  • medium saucepan
  • large mixing bowl
  • Electric mixer

Ingredients

For the Brownie Base

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar for sweetness
  • 4 large eggs large
  • 1 teaspoon vanilla extract for flavor
  • 1 cup all-purpose flour for structure
  • 1 cup cocoa powder for chocolate flavor
  • ½ teaspoon salt to balance sweetness

For the Cheesecake Layer

  • 16 oz cream cheese softened
  • 1 cup granulated sugar to sweeten
  • 3 large eggs large
  • 1 teaspoon vanilla extract for depth of flavor
  • ½ cup sour cream for tanginess

For the Caramel Drizzle

  • 1 cup granulated sugar for caramel
  • 6 tablespoons unsalted butter for creaminess
  • ½ cup heavy cream to make caramel smooth
  • 1 teaspoon sea salt to enhance flavor

Instructions

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C). Melt the unsalted butter in a medium saucepan over low heat. Stir in the granulated sugar, allow to cool, then mix in eggs and vanilla extract.
  • Sift together all-purpose flour, cocoa powder, and salt. Gradually blend into the cooled butter mixture, stirring until smooth.
  • Pour the brownie batter into a greased 9-inch springform pan and bake for 25-30 minutes until a toothpick comes out with a few moist crumbs. Allow to cool.
  • In a large bowl, beat cream cheese and sugar with an electric mixer. Add eggs, vanilla extract, and sour cream; mix until smooth.
  • Pour the cheesecake mixture over the cooled brownie base and bake for an additional 30-35 minutes until slightly jiggly in the center.
  • For the caramel sauce, melt sugar in a saucepan until deep amber. Stir in butter and cream, then add sea salt to achieve a smooth sauce.
  • Drizzle warm caramel sauce over the cheesecake once it has cooled to room temperature, then refrigerate for at least 2 hours to set.

Notes

Use room temperature ingredients for best results. Chill thoroughly before serving to enhance flavors.

Nutrition

Serving: 1slice | Calories: 400kcal | Carbohydrates: 50g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 100mg | Sodium: 250mg | Potassium: 200mg | Fiber: 2g | Sugar: 35g | Vitamin A: 500IU | Calcium: 50mg | Iron: 2mg