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Caramel Brownie Cheesecake

Irresistible Caramel Brownie Cheesecake to Wow Your Friends

This Caramel Brownie Cheesecake is a delightful fusion of fudgy brownie and creamy cheesecake that wows everyone.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter Add moisture; substitute with margarine if dairy-free.
  • 2 cups Granulated Sugar Sweetens both layers; coconut sugar can change the flavor.
  • 4 large Eggs Binds ingredients for structure; flax eggs for vegan option.
  • 2 teaspoons Vanilla Extract Enhances flavor; almond extract can be used.
  • 1 cup All-Purpose Flour Provides structure; use gluten-free flour for a gluten-free option.
  • 1 cup Cocoa Powder Imparts chocolate richness; Dutch-processed for deeper flavor.
  • 1 teaspoon Salt Balances sweetness; sea or kosher salt can be substitutes.
For the Cheesecake Layer
  • 16 ounces Cream Cheese Forms creamy base; use vegan cream cheese for dairy-free.
  • 1 cup Granulated Sugar Sweetens the cheesecake layer.
  • 2 large Eggs Adds structure; ensure they are room temperature.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 cup Sour Cream Adds tanginess; Greek yogurt is an alternative.
For the Caramel Sauce
  • 1 cup Granulated Sugar For melting into caramel.
  • 6 tablespoons Butter Enhances richness; can substitute with vegan butter.
  • 1/2 cup Heavy Cream Ensures silky texture; coconut cream can replace.
  • 1 teaspoon Sea Salt Enhances the flavor of the caramel; kosher salt can be used.

Equipment

  • 9-inch springform pan
  • Saucepan
  • Mixing Bowl
  • Hand mixer

Method
 

Brownie Layer
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Melt 1 cup of unsalted butter in a saucepan over low heat, then stir in 2 cups of granulated sugar until smooth.
  3. Add 4 large eggs one at a time, mixing well after each, then incorporate 2 teaspoons of vanilla extract.
  4. In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of cocoa powder, and 1 teaspoon of salt. Fold this into the wet mixture until combined.
  5. Pour the brownie batter into the prepared springform pan and bake for 25-30 minutes.
Cheesecake Layer
  1. While the brownie layer bakes, mix 16 ounces of cream cheese, 1 cup of sugar, 2 eggs, 1 teaspoon of vanilla extract, and 1 cup of sour cream until smooth.
  2. Once the brownie layer is cooled, pour the cheesecake mixture over it and bake for an additional 30-35 minutes.
Caramel Sauce
  1. Melt 1 cup of granulated sugar in a saucepan over medium heat, stirring constantly until golden amber.
  2. Stir in 6 tablespoons of butter and 1/2 cup of heavy cream until smooth, adding a sprinkle of sea salt.
Assembly
  1. Allow the cheesecake to cool completely before removing from the pan. Drizzle warm caramel over the top and refrigerate for at least 2 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure the brownie layer is completely cooled before adding the cheesecake. Stir continuously while making caramel to prevent burning.

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