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Caramel Brownie Cheesecake Recipe

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4 from 7 reviews

This decadent Caramel Brownie Cheesecake features a fudgy brownie base topped with a creamy, smooth cheesecake layer and finished with a rich homemade caramel topping garnished with dark chocolate. It’s a perfect triple-layer dessert ideal for special celebrations and guaranteed to impress guests with its luscious textures and flavors.

Ingredients

Brownie Base

  • 1 box Brownie mix, fudgy style preferred
  • 3 large Eggs, room temperature, divided
  • ⅓ cup Vegetable oil
  • ¼ cup Water (as per brownie mix directions)

Cheesecake Layer

  • 24 oz Cream cheese, softened to room temperature
  • ¾ cup Granulated sugar
  • 2 teaspoons Vanilla extract, pure preferred
  • ½ cup Heavy cream
  • 2 large Eggs (remaining eggs after 1 used in brownie batter)

Caramel Topping

  • ½ cup Unsalted butter
  • 1 cup Dark brown sugar, packed
  • ¼ teaspoon Salt
  • ⅓ cup Heavy cream
  • 2 oz Dark chocolate, chopped for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake later.
  2. Make Brownie Base: Prepare the brownie batter following the instructions on your brownie mix box, using 1 egg, vegetable oil, and water as specified. Pour the batter into the prepared springform pan and bake for 20-25 minutes until the edges are set but the center might still be slightly soft. Remove from oven and allow to cool completely.
  3. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and fluffy, ensuring no lumps remain. Gradually beat in ¾ cup granulated sugar until the mixture is light and creamy. Add the remaining 2 eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream, beating until the filling is silky and smooth.
  4. Assemble and Bake: Pour the cheesecake mixture evenly over the cooled brownie base. Wrap the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan into a large roasting pan and pour hot water into the roasting pan to create a water bath, reaching halfway up the sides of the springform pan. Bake for 45-55 minutes, until the center of the cheesecake is almost set but still gently jiggly.
  5. Cool and Chill: Turn off the oven and let the cheesecake cool gradually inside for 1 hour to avoid cracks. Afterward, remove the cheesecake from the water bath and refrigerator for at least 4 hours or overnight to fully set.
  6. Make Caramel Sauce: In a heavy saucepan over medium heat, melt the unsalted butter. Add the packed dark brown sugar and ¼ teaspoon salt, stirring frequently until the mixture bubbles. Carefully whisk in the heavy cream and continue whisking until smooth and thickened to form the caramel sauce. Remove from heat and let cool slightly.
  7. Finish and Serve: Drizzle the homemade caramel sauce evenly over the chilled cheesecake. Garnish with chopped dark chocolate pieces for an elegant finish. Slice and serve chilled.

Notes

  • Ensure cream cheese is fully softened before beating to achieve a smooth cheesecake filling without lumps.
  • The water bath during baking prevents cracks and promotes an even, creamy texture.
  • Allow the cheesecake to cool gradually in the oven before chilling to minimize cracking.
  • Chilling for at least 4 hours is essential for the cheesecake to set properly and develop its full flavor.
  • Use a springform pan for easy removal of this multi-layer dessert.

Find it online: https://bitezly.com/caramel-brownie-cheesecake-recipe-2/