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Caramel Brownie Cheesecake Recipe

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3.8 from 13 reviews

This decadent Caramel Brownie Cheesecake combines a rich fudgy brownie base with a smooth, creamy cheesecake layer topped with luscious homemade salted caramel sauce and dark chocolate garnish. Perfect for chocolate lovers seeking a show-stopping dessert with layers of intense flavors and textures.

Ingredients

Brownie Base

  • 1 box Brownie mix (Fudgy style preferred)
  • 3 large Eggs (Room temperature, divided)
  • 1/3 cup Vegetable oil
  • 1/4 cup Water (As per brownie mix directions)

Cheesecake Layer

  • 24 oz Cream cheese (Softened to room temperature)
  • 3/4 cup Granulated sugar
  • 2 tsp Vanilla extract (Pure vanilla preferred)
  • 1/2 cup Heavy cream
  • 2 large Eggs (From the 3 eggs, divided)

Caramel Sauce

  • 1/2 cup Unsalted butter
  • 1 cup Dark brown sugar (Packed)
  • 1/4 tsp Salt
  • 1/3 cup Heavy cream

Garnish

  • 2 oz Dark chocolate (Chopped)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a springform pan with parchment paper to prevent sticking and ensure an easy release.
  2. Make Brownie Batter: Prepare brownie batter according to the package directions, using the brownie mix, 1 egg, vegetable oil, and water as specified.
  3. Bake Brownie Base: Pour the brownie batter into the prepared pan and bake for 20-25 minutes or until it is just set but not completely firm.
  4. Cool Brownie Base: Allow the brownie layer to cool completely in the pan before adding the cheesecake layer. This prevents mixing and ensures clean layers.
  5. Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and fluffy with no lumps.
  6. Add Sugar to Cheesecake: Add the granulated sugar to the cream cheese and beat until the mixture is light and creamy.
  7. Incorporate Eggs: Add the remaining two eggs one at a time to the cream cheese mixture, beating well after each addition to maintain a smooth texture.
  8. Add Vanilla and Cream: Mix in the vanilla extract and half a cup of heavy cream until the cheesecake filling is silky and smooth.
  9. Assemble Cheesecake Layer: Pour the cheesecake mixture evenly over the cooled brownie base.
  10. Bake Cheesecake Layer: Wrap the springform pan tightly with foil to prevent water from seeping in. Place the pan into a roasting pan filled with hot water halfway up the sides (water bath/Bain-marie). Bake for 45-55 minutes, or until the center is almost set but still slightly jiggly.
  11. Cool Cheesecake: Gradually cool the cheesecake by turning off the oven and letting it sit inside for 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours or overnight for best results.
  12. Make Caramel Sauce: In a saucepan, melt unsalted butter over medium heat, then add dark brown sugar and salt. Stir constantly until the sugar dissolves. Slowly add heavy cream and cook until the caramel sauce thickens and becomes glossy.
  13. Serve: Drizzle the homemade caramel sauce generously over the chilled cheesecake. Garnish with chopped dark chocolate to add a rich finishing touch.

Notes

  • Ensure cream cheese is at room temperature before mixing to avoid lumps.
  • Wrapping the pan with foil and using a water bath prevents cracks on the cheesecake surface.
  • Letting the brownie base cool completely is critical for clean layering.
  • For best flavor, use pure vanilla extract and high-quality dark chocolate for garnish.
  • The cheesecake is best served chilled and can be stored in the fridge for up to 4 days.

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