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Caramel Brownie Cheesecake Recipe

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3.8 from 81 reviews

This Caramel Brownie Cheesecake is a decadent dessert combining a rich, fudgy brownie base with a smooth, creamy cheesecake layer, topped with luscious homemade salted caramel sauce. Perfect for special occasions, this layered treat offers a delightful balance of chocolate and caramel flavors with a velvety texture that will satisfy any sweet tooth.

  • Total Time: 5 hours 45 minutes
  • Yield: 12 servings

Ingredients

Brownie Layer

  • 1 stick (113 grams) unsalted butter, melted
  • 1 cup (200 grams) granulated sugar
  • 1 cup (85 grams) unsweetened natural cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup (62 grams) all-purpose flour

Cheesecake Layer

  • 24 ounces (680 grams) cream cheese, completely softened to room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (59 grams) heavy cream
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla paste or vanilla extract

Topping

  • 1/2 cup homemade salted caramel sauce

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick cooking spray to ensure easy release later.
  2. Make the brownie layer: In a large bowl, mix the melted butter, granulated sugar, cocoa powder, and salt until well combined. Let the mixture cool to just warm if the butter is still hot. Stir in vanilla extract, then add the eggs one at a time, mixing thoroughly after each addition. Add the flour and stir until just combined. Spread the batter evenly into the prepared springform pan.
  3. Bake brownie crust: Bake the brownie layer for 15 minutes or until it starts to set but is not fully cooked. Remove from oven and let cool to room temperature, then refrigerate until you are ready to add the cheesecake layer. Keep the oven temperature steady for when you bake the cheesecake layer.
  4. Prepare cheesecake batter: Using an electric mixer, beat the softened cream cheese until smooth and creamy, about one minute. Add both sugars and the heavy cream, beating until well combined. Scrape down the bowl sides to ensure all ingredients are incorporated. Add eggs, one at a time, beating just until smooth after each addition. Mix in the vanilla paste or extract.
  5. Assemble and bake cheesecake layer: Pour the cheesecake batter over the chilled brownie crust. Gently tap the springform pan on the countertop to release any air bubbles. Place the pan on a rimmed baking sheet and bake for 55 minutes to 1 hour, until the top appears slightly dry but the center still has a slight wobble. Avoid overbaking for a creamy texture.
  6. Cool the cheesecake: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 10 minutes to prevent cracking. Remove from oven and transfer to a wire rack to cool completely to room temperature.
  7. Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours or preferably overnight until fully set and chilled.
  8. Serve: Release the cheesecake from the springform pan and transfer it onto a cake stand or serving plate. Drizzle the top generously with homemade salted caramel sauce before slicing and serving.

Notes

  • Allow the brownie base to cool completely before adding the cheesecake layer to ensure a clean layer separation.
  • Use room temperature ingredients for the cheesecake batter to achieve a smooth, lump-free texture.
  • Baking the cheesecake gently and avoiding overbaking helps prevent cracks and maintain a creamy texture.
  • For best flavor and texture, chill the finished cheesecake overnight.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/caramel-brownie-cheesecake-recipe/