Description
A decadent Caramel Brownie Cheesecake combining rich, fudgy brownies with a creamy cheesecake layer, topped with a luscious homemade caramel sauce. This dessert is perfect for those who love the combination of chocolate, cheesecake, and caramel in one indulgent treat.
Ingredients
Scale
Brownie Layer
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
Cheesecake Layer
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Prepare Brownie Batter: Preheat your oven to 350°F (175°C). Melt the unsalted butter in a saucepan or microwave-safe bowl, then stir in the granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt to ensure there are no lumps. Gradually fold these dry ingredients into the wet mixture until fully incorporated, taking care not to overmix.
- Bake Brownie Layer: Pour the brownie batter evenly into a greased 9-inch springform pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and allow to cool.
- Make Cheesecake Filling: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue to beat until blended. Incorporate the eggs one at a time, fully mixing between each addition. Stir in the vanilla extract and sour cream, beating until smooth and uniform.
- Assemble and Bake Cheesecake: Pour the cheesecake mixture gently over the cooled brownie layer, spreading evenly. Return the pan to the oven and bake for an additional 30-35 minutes, or until the cheesecake layer is set but slightly jiggly in the center.
- Prepare Caramel Sauce: In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring constantly, until it becomes a golden amber color. Carefully add the unsalted butter, stirring continuously until melted and incorporated. Slowly pour in the heavy cream while stirring, then add the sea salt. Let the caramel simmer for 1-2 minutes until smooth and slightly thickened. Remove from heat.
- Finish and Chill: Allow the cheesecake to cool to room temperature. Drizzle the homemade caramel sauce generously over the top. Refrigerate the cheesecake for at least 2 hours, preferably longer, to let it set completely before slicing and serving.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- Do not overbake the cheesecake layer; it will continue to set as it cools.
- If caramel thickens too much while cooling, gently warm it to restore pourable consistency.
- Use a water bath when baking the cheesecake layer for a creamier texture, if desired.
- The recipe can be stored covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: caramel brownie cheesecake, layered cheesecake, chocolate dessert, homemade caramel sauce, rich dessert
