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Caramel Brownie Cheesecake Recipe

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This decadent Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a smooth, creamy cheesecake layer, topped with luscious homemade salted caramel sauce. Perfect for special occasions or indulgent dessert lovers, this recipe delivers a delightful balance of chocolate and caramel flavors with a creamy texture.

Ingredients

Brownie Layer

  • 1 stick (113 grams) unsalted butter, melted
  • 1 cup (200 grams) granulated sugar
  • 1 cup (85 grams) unsweetened natural cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup (62 grams) all-purpose flour

Cheesecake Layer

  • 24 ounces (680 grams) cream cheese, completely softened to room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (59 grams) heavy cream
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla paste (or vanilla extract)

Topping

  • 1/2 cup homemade salted caramel sauce

Instructions

  1. Make the brownie layer: Preheat the oven to 325°F (163°C). Lightly spray a 9-inch springform pan with nonstick cooking spray to prevent sticking. In a large bowl, mix together the melted butter, sugar, cocoa powder, and sea salt until well combined; the mixture will be thick. If the butter is still hot, allow it to cool to just warm before proceeding. Stir in the vanilla extract, then add the eggs one at a time, stirring thoroughly after each addition until the batter is fully blended. Fold in the all-purpose flour until just combined. Spread the batter evenly into the prepared pan.
  2. Bake the brownie crust: Place the pan in the preheated oven and bake the brownie layer for about 15 minutes, or until it is just beginning to set but not fully cooked through. Remove from the oven and let it cool to room temperature. Once cooled, place the pan in the refrigerator to chill the brownie layer while preparing the cheesecake layer. Keep the oven temperature at 325°F for baking the cheesecake layer next.
  3. Make the cheesecake layer: Using an electric mixer, beat the softened cream cheese in a mixing bowl until smooth and creamy, about 1 minute. Add the granulated sugar, light brown sugar, and heavy cream, then beat until fully blended. Scrape down the sides and bottom of the bowl to incorporate any remaining cream cheese. Add the eggs one at a time, beating just until smooth after each addition. Mix in the vanilla paste or extract thoroughly.
  4. Assemble and bake the cheesecake: Pour the cheesecake batter gently over the chilled brownie crust. Tap the springform pan on the counter carefully to remove any trapped air bubbles. Place the pan on a rimmed baking sheet to catch any spills and bake in the oven for about 55 minutes to 1 hour. The cheesecake is done when the top appears slightly dry but the center still has a slight wobble. Avoid overbaking to keep the texture creamy. Once baking time is complete, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 10 minutes. This gradual cooling helps prevent cracks.
  5. Cool and chill: Remove the cheesecake from the oven and transfer it to a wire rack to cool completely at room temperature. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to ensure it is fully chilled and set.
  6. Serve: Carefully release the cheesecake from the springform pan and place it onto a cake stand or serving plate. Cut into 12 slices and drizzle each slice generously with homemade salted caramel sauce. Serve chilled and enjoy the rich, layered flavors.

Notes

  • Ensure all eggs and cream cheese are at room temperature for smoothest mixing.
  • Do not overbake the cheesecake layer; a slight wobble in the center is ideal.
  • Chilling the brownie crust before adding the cheesecake layer helps achieve distinct layers.
  • Using a rimmed baking sheet while baking prevents spills in your oven.
  • Allow the cheesecake to come to room temperature slightly before slicing for cleaner cuts.
  • Store leftovers covered in the refrigerator for up to 4 days.

Find it online: https://cookedbygrace.com/caramel-brownie-cheesecake-recipe/