Description

This Caramel Brownie Cheesecake is the ultimate indulgence, combining rich fudgy brownies, a creamy cheesecake layer, and a luscious homemade caramel sauce. Perfect for any special occasion or simply when you're craving a decadent treat, this dessert will have everyone asking for seconds!

Ingredients

For the Brownie Layer:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

16 oz (450g) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

1/2 cup heavy cream

1/2 teaspoon sea salt (optional)

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Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
For the brownie layer: In a bowl, whisk together the melted butter and sugar until combined. Add in the eggs and vanilla extract, mixing well. Sift in the cocoa powder, flour, salt, and baking powder, and stir until smooth. Pour the brownie batter evenly into the prepared pan.
For the cheesecake layer: In a separate bowl, beat the cream cheese until smooth. Add the sugar, eggs, and vanilla extract, mixing until the batter is fully combined and creamy.
Carefully pour the cheesecake batter over the brownie layer in the pan. Use a spatula to smooth the top.
Bake for 45-50 minutes or until the cheesecake layer is set and the edges are lightly golden. A slight jiggle in the center is fine. Remove from the oven and let cool to room temperature.
While the cake is cooling, make the caramel sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter (the mixture will bubble), stirring until the butter has melted. Slowly add the heavy cream, stirring continuously until the mixture is smooth. Remove from the heat and stir in the sea salt if you're using it. Let the caramel sauce cool slightly.
Once the cheesecake brownie has cooled, pour the caramel sauce evenly over the top. Refrigerate for at least 3 hours, or preferably overnight, to allow everything to set.
When ready to serve, remove from the springform pan, slice, and enjoy the rich layers of fudgy brownie, creamy cheesecake, and buttery caramel.

Notes

Add chopped pecans or walnuts to the brownie batter for extra texture and flavor.

Top with fresh berries like raspberries or strawberries for a fruity twist.

If you prefer a traditional caramel, omit the sea salt in the caramel sauce.

This cheesecake stores well in the fridge for up to 4 days when tightly covered.

Can be frozen for up to 1 month; let it thaw in the fridge before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg