Irresistible Caramel Brownie Cheesecake to Sweeten Your Day

This Caramel Brownie Cheesecake is a decadent dessert that combines fudgy brownie, creamy cheesecake, and luscious caramel.

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Prep Time 30

Cook Time 1 5

Chilling Time 2

Total Time 3 35

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownie Layer

0.5 cups unsalted butter can use salted butter for salted caramel flavor
1 cups granulated sugar brown sugar can deepen flavor
2 large eggs room temperature for even mixing
1 teaspoon vanilla extract almond extract is a fun alternative
0.5 cups all-purpose flour gluten-free flour blends can be substituted
0.25 cups cocoa powder Dutch-processed for bolder flavor
0.25 teaspoon salt balances sweetness

For the Cheesecake Layer

16 ounces cream cheese full-fat for richer texture
0.5 cups granulated sugar to sweeten without overpowering
2 large eggs room temperature for best results
1 teaspoon vanilla extract almond extract can enhance flavor
0.5 cups sour cream can substitute with Greek yogurt

For the Caramel Sauce

1 cups granulated sugar watch closely to avoid burning
0.5 cups unsalted butter can use salted for contrast
0.5 cups heavy cream half-and-half can work for lighter version
1 pinch sea salt balances sweetness

Equipment

9-inch springform pan
medium saucepan
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it.
Melt ½ cup of unsalted butter in a saucepan, stir in 1 cup of granulated sugar, then mix in 2 large eggs and 1 teaspoon of vanilla extract. Sift in the dry ingredients and mix until just combined. Pour into the pan and bake for 25-30 minutes.
For the cheesecake layer, beat together 16 ounces of cream cheese, ½ cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla, and ½ cup of sour cream until smooth. Pour over the cooled brownie layer and bake for an additional 30-35 minutes.
In a saucepan, melt 1 cup of granulated sugar to make caramel. Once amber, stir in ½ cup of unsalted butter and ½ cup of heavy cream with a pinch of salt until smooth. Set aside.
Cool the cheesecake for about 1 hour, then drizzle with caramel. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 190mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

For best results, use room temperature ingredients and check for doneness to avoid cracks in your cheesecake. Chill before serving for enhanced flavor.

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