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Caramel Brownie Cheesecake Recipe (Decadent Delight!)

Caramel Brownie Cheesecake Bliss

There's something magical about combining two beloved desserts into one delicious masterpiece. If you’ve ever craved the rich, fudgy goodness of brownies mixed with the creamy decadence of cheesecake, then you are in for a treat! This Caramel Brownie Cheesecake Bliss is not only easy to prepare but is also sure to become a favorite for celebrations or cozy nights in.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Layer
  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
For the Cheesecake Layer
  • 16 oz cream cheese softened
  • 1/4 cup sour cream
  • 1 cup granulated sugar for cheesecake
For the Caramel Sauce
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • a pinch salt

Equipment

  • 9-inch Springform Pan
  • Medium Saucepan
  • Large Mixing Bowl

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan to prevent sticking.
  2. Step 2: In a medium saucepan, melt the butter over low heat. Once melted, remove it from heat. Stir in the sugar, eggs, and vanilla until well combined. Mix in the flour, cocoa powder, and salt until combined. Pour the brownie batter into the prepared springform pan and spread it evenly.
  3. Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, mixing well after each addition. Add the eggs one at a time, mixing well after each. Stir in the vanilla and sour cream until the mixture is smooth. Pour the cheesecake mixture over the brownie layer in the springform pan.
  4. Step 4: Bake for 55-65 minutes or until the center is set and the edges are lightly golden. Let it cool completely in the pan.
  5. Step 5: In a medium saucepan, heat sugar over medium heat, stirring constantly until melted and golden brown. Carefully add butter and stir until melted. Gradually pour in heavy cream while stirring constantly. Let it boil for 1 minute. Remove from heat and stir in vanilla and salt. Let it cool slightly.
  6. Step 6: Once the cheesecake has cooled, drizzle the caramel sauce over the top. Refrigerate for at least 4 hours or overnight before serving.
  7. Step 7: Carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to enjoy this dessert later, it can be frozen (without the caramel) for up to 2 months. Just thaw overnight in the fridge before serving.