Indulge in Caramel Brownie Cheesecake Bliss Tonight

This Caramel Brownie Cheesecake combines fudgy brownies and creamy cheesecake for an irresistible dessert experience.

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Prep Time 20

Cook Time 1 5

Chilling Time 2

Total Time 3 25

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownie Layer

0.5 cups unsalted butter Provides richness and moisture; substitute with coconut oil for a dairy-free option.
1 cups granulated sugar Sweetens the dessert; can replace with brown sugar for a deeper flavor.
2 large eggs Acts as a binder for the brownie; use flax eggs for a vegan alternative.
1 teaspoon vanilla extract Enhances flavor; opt for pure vanilla for the best taste.
0.5 cups all-purpose flour Gives structure to the brownie; a gluten-free blend works well as a substitute.
0.33 cups cocoa powder Imparts the chocolate flavor; ensure it’s unsweetened for balance.
0.25 teaspoon salt Essential for enhancing sweetness and flavor.

For the Cheesecake Layer

16 ounces cream cheese Provides the creamy texture of the cheesecake; use full-fat for optimal results or a vegan alternative.
0.5 cups granulated sugar Adds sweetness to the cheesecake.
2 large eggs Binds the cheesecake layer; include extra for a richer texture.
1 teaspoon vanilla extract Enhances flavor; using pure enhances the overall taste.
0.5 cups sour cream Adds moisture and tanginess; Greek yogurt can also be utilized as a substitute.

For the Caramel Sauce

1 cups granulated sugar Used to create a smooth, sweet caramel; watch it closely to avoid burning.
6 tablespoons unsalted butter Adds richness to the caramel sauce; can be replaced with vegan butter.
0.5 cups heavy cream Gives richness; substitute with coconut cream for a non-dairy version.
sea salt Enhances the caramel flavor; balance is key for a delicious finish.

Equipment

medium saucepan
large mixing bowl
9-inch springform pan
whisk
toothpick

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C). Gather all your ingredients while the oven warms up.
Melt ½ cup of unsalted butter in a saucepan over low heat. Once melted, mix in 1 cup of granulated sugar.
Whisk in 2 large eggs and 1 teaspoon of vanilla extract. Sift together ½ cup of all-purpose flour, ⅓ cup of cocoa powder, and ¼ teaspoon of salt; then fold into the wet ingredients.
Pour the brownie batter into a greased 9-inch springform pan and bake for 25-30 minutes. Check for doneness with a toothpick.
In a separate bowl, beat 16 ounces of softened cream cheese with ½ cup of granulated sugar until smooth. Add in 2 large eggs, 1 teaspoon of vanilla extract, and ½ cup of sour cream, mixing until combined.
Pour the cheesecake batter over the cooled brownie layer and bake for an additional 30-35 minutes, or until the edges are set.
For the caramel sauce, heat 1 cup of sugar in a saucepan until melted and golden. Stir in 6 tablespoons of butter and ½ cup of cream, whisking until smooth. Add sea salt to taste.
Allow the cheesecake to cool for an hour, then drizzle the caramel sauce on top. Refrigerate for at least 2 hours before serving.

Nutrition

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

Notes

Ensure cream cheese and eggs are at room temperature for a smoother cheesecake. Cool the brownie layer completely before adding the cheesecake layer.

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