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Caramel Brownie Cheesecake Recipe

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★★★★★

4.9 from 489 reviews

This decadent Caramel Brownie Cheesecake features a rich and fudgy brownie base topped with a smooth, creamy cheesecake swirled with luscious caramel. Finished with whipped cream, caramel drizzle, and chocolate shavings, this dessert combines the best of brownies, cheesecakes, and caramel for an irresistible treat perfect for special occasions or indulgent moments.

Ingredients

Scale

For the Brownie Base:

  • 1 package brownie mix (including additional ingredients as directed on the package, such as eggs and oil)

For the Cheesecake Layer:

  • 24 ounces (three 8-ounce packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

For the Caramel Swirl:

  • 1/2 cup caramel sauce (plus extra for drizzling on top)

For Garnish:

  • Whipped cream
  • Chocolate shavings

Instructions

  1. Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake later. Prepare the brownie batter following the package instructions, incorporating any additional ingredients required. Pour the batter into the prepared pan and bake according to the package recommendations. Once baked, allow the brownie base to cool completely before proceeding.
  2. Make the Cheesecake Layer: Reduce oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese and granulated sugar together for about 2 minutes until creamy and smooth. Add vanilla extract, eggs, sour cream, and heavy cream, then blend until the mixture is completely smooth and lump-free, ensuring a silky texture for the cheesecake.
  3. Add the Caramel Swirl: Pour the cheesecake batter evenly over the cooled brownie base. Drizzle half of the caramel sauce on top and gently swirl it into the batter using a butter knife or toothpick, creating a marbled pattern while keeping distinct caramel streaks.
  4. Bake the Cheesecake: Bake the assembled cheesecake at 325°F (160°C) for 1 hour and 15 minutes, or until the center is set but slightly jiggly. Avoid overbaking to maintain creaminess and prevent cracks. After baking, turn off the oven and let the cheesecake cool slowly inside for about an hour. Then remove it and cool to room temperature.
  5. Chill and Garnish: Refrigerate the cooled cheesecake for at least 4 hours or preferably overnight to let the flavors meld. Before serving, garnish with whipped cream, an extra drizzle of caramel sauce, and chocolate shavings to add texture and sweetness.

Notes

  • Ensure the brownie base is completely cool before adding the cheesecake layer to maintain distinct layers.
  • Use a springform pan for easy removal of the cheesecake without damaging it.
  • Do not overmix the caramel swirl to preserve marbled texture.
  • Slow cooling in the oven helps prevent cracks in the cheesecake.
  • Chilling overnight improves flavor and texture for best results.

Keywords: Caramel Brownie Cheesecake, caramel cheesecake, brownie base cheesecake, layered cheesecake dessert, rich cheesecake recipe, caramel swirl cheesecake

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