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Caramel Brownie Cheesecake

Irresistible Caramel Brownie Cheesecake for Every Celebration

This Caramel Brownie Cheesecake combines rich, fudgy brownie and smooth cheesecake layers with a luscious caramel drizzle, perfect for any celebration.
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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 Layer
  • 1 cup Unsalted Butter Can substitute with margarine for dairy-free option
  • 2 cups Granulated Sugar Consider using coconut sugar for a healthier alternative
  • 4 large Eggs For egg-free version, use flaxseed meal or applesauce
  • 1 tablespoon Vanilla Extract Almond extract can enhance the flavor
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend if needed
  • 1 cup Cocoa Powder Try Dutch-process cocoa for a richer flavor
  • 1 teaspoon Salt Sea salt can elevate the taste
For the Cheesecake Layer
  • 16 ounces Cream Cheese Use reduced-fat cream cheese for a lighter version
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 tablespoon Vanilla Extract
  • 1 cup Sour Cream Greek yogurt is a great substitute
For the Caramel Sauce
  • 1 cup Granulated Sugar Used for caramelizing
  • 1 pinch Sea Salt Enhances the sweetness
  • 6 tablespoons Butter
  • ½ cup Heavy Cream Light cream or half-and-half can be alternatives

Equipment

  • 9-inch springform pan
  • Microwave-Safe Bowl
  • mixing bowls
  • spatula
  • Saucepan

Method
 

Preparation
  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 microwave-safe bowl.
  3. Stir in 2 cups of granulated sugar and mix well.
  4. Add 4 large eggs and 1 tablespoon of vanilla extract, whisking until smooth.
  5. Sift together 1 cup of all-purpose flour, 1 cup of cocoa powder, and a pinch of salt.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Pour the brownie batter into the prepared pan and bake for 25-30 minutes.
  8. In a mixing bowl, beat 16 ounces of cream cheese with 1 cup of sugar until creamy.
  9. Add 2 large eggs, 1 tablespoon of vanilla extract, and 1 cup of sour cream to the mixture.
  10. Once the brownie layer has cooled, pour the cheesecake filling over it.
  11. Bake the cheesecake for an additional 30-35 minutes.
  12. Allow the cheesecake to cool in the oven for about an hour.
  13. Melt 1 cup of granulated sugar in a saucepan over medium heat to make the caramel sauce.
  14. Whisk in 6 tablespoons of butter and ½ cup of heavy cream after it's golden.
  15. Drizzle the homemade caramel sauce over the cooled cheesecake.
  16. Chill in the refrigerator for at least 2 hours before serving.
  17. Cut into slices and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Allow brownie layer to cool before adding cheesecake mixture. Chilling is essential for flavor melding.

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