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Caramel Brownie Cheesecake

Heavenly Caramel Brownie Cheesecake You Won't Forget

This Indulgent Caramel Brownie Cheesecake combines fudgy brownie and creamy cheesecake with silky caramel.
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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: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup Unsalted Butter Substitute with margarine for a non-dairy version.
  • 1 cup Granulated Sugar Can replace with brown sugar for deeper flavor.
  • 2 large Eggs Consider flaxseed mixture or applesauce for vegan options.
  • 1 teaspoon Vanilla Extract Use pure extract for the best taste.
  • 1/2 cup All-Purpose Flour Can substitute with gluten-free flour for gluten-free versions.
  • 1/3 cup Cocoa Powder Utilize dark cocoa for a richer taste.
  • 1 pinch Salt Omit if low-sodium.
For the Cheesecake Layer
  • 16 ounces Cream Cheese Vegan alternatives include cashew cream or tofu.
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Sour Cream Greek yogurt is a good substitute.
For the Caramel Sauce
  • 1 cup Granulated Sugar Be patient while melting for the perfect golden color.
  • 1 pinch Salt Kosher salt can be used instead.
  • 1/2 cup Heavy Cream Can use coconut cream for a dairy-free option.
  • 4 tablespoons Unsalted Butter

Equipment

  • 9-inch springform pan
  • Medium Saucepan
  • Large mixing bowl
  • whisk
  • Sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with unsalted butter or non-stick spray.
  2. Melt 1/2 cup of unsalted butter over low heat. Once melted, whisk in 1 cup of granulated sugar, 2 large eggs, and a splash of vanilla extract until smooth.
  3. Sift together 1/2 cup of all-purpose flour, 1/3 cup of cocoa powder, and a pinch of salt, then fold into wet ingredients until just combined.
  4. Pour the brownie batter into the springform pan. Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs. Let cool completely.
  5. Beat together 16 ounces of cream cheese, 1/2 cup of granulated sugar, 2 eggs, 1 teaspoon of vanilla extract, and 1/2 cup of sour cream until smooth.
  6. Pour the cheesecake filling over the cooled brownie and bake for 30-35 minutes. The center should still jiggle slightly. Let cool at room temperature.
  7. Melt 1 cup of granulated sugar over medium heat, stirring until golden amber. Stir in 1/2 cup of heavy cream, 4 tablespoons of unsalted butter, and a pinch of salt.
  8. Drizzle the warm caramel sauce over the chilled cheesecake and let it chill in the refrigerator for at least 2 hours.
  9. Release the springform pan, slice into generous pieces, and serve chilled, optionally drizzling more caramel on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smoother filling. Avoid over-baking to prevent cracks. Use a springform pan for easier removal and a beautiful presentation.

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