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Brownie Caramel Cheesecake

Brownie Caramel Cheesecake

A rich, decadent dessert combining a fudgy brownie base, creamy cheesecake filling, and indulgent caramel topping. This dessert is perfect for special occasions or whenever you're craving something truly luxurious.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 480 kcal

Ingredients
  

Brownie Layer

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

Cheesecake Layer

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼¼ cup sour cream

Caramel Layer

  • 1 cup caramel sauce (store-bought or homemade)
  • ¼ cup heavy cream (for thinning, optional)

Toppings

  • Extra caramel sauce for drizzling
  • Chocolate shavings (optional)
  • Sea salt (optional, for a salted caramel twist)

Instructions
 

  • Prepare the Brownie Layer:
    Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.In a medium mixing bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth.Add cocoa powder, flour, salt, and baking powder, and mix until just combined.Pour the brownie batter into the prepared pan and spread evenly. Bake for 15-20 minutes, until the brownie is set but not fully cooked (it will finish baking with the cheesecake layer).Set aside to cool slightly.
  • Make the Cheesecake Layer:
    In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.Add the eggs, one at a time, beating well after each addition. Mix in vanilla extract and sour cream.Pour the cheesecake batter over the cooled brownie layer and spread evenly.
  • Add the Caramel Layer:
    Gently drizzle caramel sauce over the cheesecake layer. Swirl it in with a knife for a marbled effect or leave it as a layer.Place the springform pan in a water bath (optional but recommended for even baking) and bake the cheesecake for 45-50 minutes, or until the center is just set and slightly jiggly.
  • Chill and Serve:
    Turn off the oven and leave the cheesecake inside with the door cracked open for 15 minutes to cool gradually.Remove from the oven and let cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.Before serving, drizzle extra caramel sauce on top and garnish with chocolate shavings or sea salt if desired.

Notes

  • For homemade caramel sauce, combine 1 cup sugar with 1/4 cup water in a saucepan over medium heat until golden brown, then stir in 1/2 cup heavy cream and a pinch of salt.
  • Let the cheesecake cool thoroughly before removing it from the springform pan to prevent cracking.
Keyword Brownie Caramel Cheesecake