Description
Caramel Brownie Cheesecake: A Decadent Delight
Ingredients
Scale
- For the Brownie Base:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup caramel sauce (plus extra for drizzling)
- Optional Topping:
- Whipped cream
- Chocolate shavings
- Caramel sauce
- Substitutions:
- Butter: Use coconut oil for a dairy-free version.
- Cream Cheese: Use a dairy-free cream cheese alternative if needed.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during baking.
- In a medium bowl, mix together the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- Stir in the cocoa powder, flour, salt, and baking powder until just combined. Do not overmix.
- Pour the brownie batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar, mixing until combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and caramel sauce until fully incorporated.
- Pour the cheesecake filling over the cooled brownie base in the springform pan, spreading it evenly.
- Tap the pan gently on the counter to remove any air bubbles.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, drizzle additional caramel sauce over the top and garnish with whipped cream and chocolate shavings if desired.
- Carefully remove the sides of the springform pan, slice, and enjoy!
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Caramel Brownie Cheesecake Decadent