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Caramel Brownie Cheesecake


  • Author: Sophia
  • Total Time: 5 hours 40 minutes

Ingredients

Scale

For the Brownie Base:

  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ tsp salt

For the Cheesecake Layer:

  • 16 oz (450g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sour cream

For the Caramel Sauce:

  • ½ cup granulated sugar
  • 2 tbsp water
  • 3 tbsp unsalted butter, cubed
  • ¼ cup heavy cream
  • ¼ tsp salt (optional, for salted caramel)

Optional Toppings:

  • Whipped cream
  • Chocolate chips
  • Chopped nuts (pecans or walnuts)
  • Extra caramel drizzle

Instructions

1. Prepare the Brownie Base

  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
  2. In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, mixing until fully incorporated.
  3. Sift in the flour, cocoa powder, and salt, then fold until just combined.
  4. Pour the brownie batter into the prepared pan, spreading it into an even layer. Bake for 20 minutes, or until the edges are set but the center is still slightly soft. Remove from the oven and let cool while you prepare the cheesecake layer.

2. Make the Cheesecake Layer

  1. In a large mixing bowl, beat the softened cream cheese and sugar with a hand or stand mixer until smooth and creamy, about 2-3 minutes.
  2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, mixing until smooth.
  3. Pour the cheesecake batter over the cooled brownie base, smoothing the top with a spatula.

3. Bake the Cheesecake

  1. Wrap the bottom of the springform pan in aluminum foil to prevent water from leaking in during the water bath.
  2. Place the pan in a larger baking dish and fill the dish with hot water, about 1 inch up the sides of the springform pan.
  3. Bake the cheesecake at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
  4. Turn off the oven and crack the door open slightly, letting the cheesecake cool in the oven for 1 hour. This helps prevent cracks.

4. Prepare the Caramel Sauce

  1. In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture simmer until it turns a deep amber color, about 5-7 minutes.
  2. Carefully whisk in the butter, followed by the heavy cream. Be cautious, as the mixture will bubble vigorously. Stir until smooth.
  3. Remove from heat and add salt, if using. Let the caramel sauce cool to room temperature.

5. Assemble and Chill

  1. Once the cheesecake has cooled, pour the caramel sauce over the top, spreading it evenly with a spatula.
  2. Refrigerate the cheesecake for at least 3 hours, or overnight, to allow the layers to set.

6. Garnish and Serve

  1. Remove the cheesecake from the springform pan and transfer it to a serving plate.
  2. Garnish with whipped cream, chocolate chips, nuts, or an extra drizzle of caramel sauce. Slice and serve chilled.
  • Prep Time: 30 minutes
  • Cooling and chilling Time: 4 hours
  • Cook Time: 1 hour 10 minutes

Nutrition

  • Serving Size: 1 slice
  • Calories: 470
  • Sugar: 35g
  • Fat: 28g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 7g