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Caramel Brownie Cheesecake Recipe

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★★★★★

4.7 from 108 reviews

This decadent Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer, topped with luscious caramel sauce and a sprinkle of flaky sea salt for a perfect balance of sweet and salty flavors. Ideal for dessert lovers seeking a luxurious treat with layers of texture and flavor.

Ingredients

Scale

Brownie Base

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder (optional)
  • 1/4 tsp salt (for brownie batter)

Cheesecake Layer

  • 8 oz cream cheese, full-fat, softened
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature (assumed based on adding eggs one at a time, since 3 eggs are used in brownie, assume 2 eggs for cheesecake layer)
  • 1/4 cup granulated sugar (estimated based on typical cheesecake recipes)
  • 1/8 tsp salt

Toppings

  • 1/2 cup caramel sauce
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the baked brownie layer.
  2. Make Brownie Batter: In a mixing bowl, combine the melted butter, brown sugar, granulated sugar, and 1/4 teaspoon salt. Stir together until the mixture is glossy and smooth. Add the eggs one at a time, mixing well after each addition. Gently fold in the all-purpose flour, cocoa powder, and espresso powder until just combined.
  3. Bake Brownie Base: Spread the brownie batter evenly into the prepared springform pan. Bake for 15 to 18 minutes, until the edges are set but the center remains soft. Remove the pan from the oven and set aside.
  4. Prepare Cheesecake Filling: In a clean bowl, beat the cream cheese until smooth and fluffy. Add the granulated sugar and 1/8 teaspoon salt, mixing thoroughly. Stir in the sour cream and vanilla extract. Add the eggs one at a time on low speed until the mixture is well combined and smooth.
  5. Assemble and Prepare Water Bath: Wrap the springform pan with aluminum foil to prevent water leakage. Pour the cheesecake batter gently over the baked brownie base. Place the wrapped pan into a large roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
  6. Bake Cheesecake Layer: Bake at 300°F (149°C) for 45 to 60 minutes, or until the edges are set but the center jiggles slightly when gently shaken. Remove the pan from the oven and allow it to cool for about 30 minutes.
  7. Cool and Chill: Remove the cheesecake from the water bath and cool it to room temperature on a wire rack. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight, to set fully.
  8. Add Toppings and Serve: Before serving, gently warm the caramel sauce until pourable. Spread it over the top of the chilled cheesecake evenly. Optionally, sprinkle flaky sea salt over the caramel to enhance the flavor. Cut into slices and enjoy your rich caramel brownie cheesecake.

Notes

  • Using room temperature eggs ensures better mixing and texture for both brownie and cheesecake layers.
  • Espresso powder is optional but enhances the chocolate flavor elegantly.
  • Wrapping the springform pan with foil is essential to prevent water from seeping into the cheesecake during the water bath baking.
  • If you don’t have a roasting pan, use any deep baking tray wide enough to hold the springform pan securely.
  • For best flavor, allow the cheesecake to chill overnight.
  • Flaky sea salt topping balances the sweetness of caramel with a subtle saltiness, but it is optional.

Keywords: caramel brownie cheesecake, layered cheesecake, homemade cheesecake, dessert recipe, chocolate caramel dessert

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