Description
A decadent dessert featuring a rich brownie base, creamy cheesecake filling, and a sweet caramel swirl. This Caramel Brownie Cheesecake is surprisingly easy to make and perfect for any occasion.
Ingredients
Scale
- Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Caramel Swirl:
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Make the Brownie Layer: In a large bowl, combine melted butter, sugar, cocoa powder, baking powder, and salt. Mix well.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add flour and mix until just combined. Do not overmix.
- Pour brownie batter into the prepared springform pan and spread evenly.
- Make the Cheesecake Layer: In a separate bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
- Pour cheesecake batter over the brownie layer in the springform pan.
- Drop spoonfuls of caramel sauce over the cheesecake layer. Use a knife or skewer to swirl the caramel into the cheesecake batter.
- Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from the oven and let cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
- Run a knife around the edge of the springform pan to loosen the cheesecake. Carefully remove the sides of the pan.
- Slice and serve your delicious Caramel Brownie Cheesecake.
Notes
- Storage: Refrigerate covered tightly for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
- For best results, ensure cream cheese is fully softened and cool the cheesecake gradually to prevent cracking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 150 mg