Caramel Brownie Cheesecake
Indulge in the ultimate dessert experience with this decadent Caramel Brownie Cheesecake recipe, a show-stopping combination of rich brownie layers, creamy cheesecake, and luscious caramel topping. Perfectly blending fudgy chocolate flavors with velvety cheesecake, this dessert is baked to perfection and crowned with a generous drizzle of caramel sauce for a sweet, buttery finish. With a crisp brownie base and smooth cheesecake filling, this treat is ideal for special occasions or as a stunning centerpiece for your dessert table. Easy-to-follow steps, minimal prep time, and a luscious balance of textures make this recipe as rewarding to create as it is to enjoy. Whether topped with a sprinkle of sea salt or chocolate shavings, this Caramel Brownie Cheesecake will be the highlight of your dessert repertoire!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1.25 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 16 ounces Cream cheese
- 0.5 cup Powdered sugar
- 0.25 cup Heavy cream
- 0.5 cup Caramel sauce
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring frequently, until smooth. Remove from heat and let cool slightly.
Whisk in 1 cup of granulated sugar into the melted chocolate mixture. Add 2 eggs, one at a time, stirring until fully incorporated. Mix in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet chocolate mixture until just combined.
Pour the brownie batter into the prepared pan and smooth into an even layer. Bake for 15 minutes or until the edges begin to set. Remove and set aside to cool slightly.
While the brownie base cools, prepare the cheesecake filling. In a large bowl, beat cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.
Add the remaining 2 eggs, one at a time, until fully incorporated. Stir in 1 teaspoon of vanilla extract and heavy cream until smooth.
Pour the cheesecake filling over the slightly cooled brownie base. Tap the pan gently on the counter to remove any air bubbles and smooth out the surface.
Bake the cheesecake for 45-50 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours (preferably overnight) to fully set.
Before serving, pour caramel sauce over the top of the cheesecake and spread evenly. Optionally, drizzle additional caramel and sprinkle with sea salt or chocolate shavings for garnish.
Remove the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 60% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 49.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
