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Caramel Brownie Cheesecake Recipe

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★★★★★

5 from 55 reviews

This Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy, smooth cheesecake topping, all drizzled with luscious caramel sauce and sprinkled with flaky sea salt for the perfect blend of sweet and salty flavors. It’s a decadent dessert that’s ideal for special occasions or any time you want to impress with a homemade treat.

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

Cheesecake Layer

  • 8 oz cream cheese, full-fat, softened
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar

Topping

  • 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 prevent sticking and ensure easy removal.
  2. Make Brownie Batter: In a mixing bowl, combine the melted butter, brown sugar, granulated sugar, and a pinch of salt. Stir until the mixture appears glossy. Add the eggs one at a time, mixing well after each addition. Fold in the flour, cocoa powder, and espresso powder until just combined to create a rich brownie batter.
  3. Bake Brownie Base: Spread the brownie batter evenly into the prepared pan. Bake for 15 to 18 minutes, or until the edges are set but the center remains soft. Remove from the oven and allow to cool slightly.
  4. Prepare Cheesecake Filling: In a separate bowl, beat the cream cheese until smooth and fluffy. Add the granulated sugar and a pinch of salt, then mix in the sour cream and vanilla extract. Add the remaining eggs one at a time on low speed, mixing just until combined to maintain a creamy texture.
  5. Set Up Water Bath and Assemble: Wrap the springform pan tightly with aluminum foil to prevent leaks. Pour the cheesecake batter over the partially baked brownie base. Place the springform pan into a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan to create a gentle water bath.
  6. Bake Cheesecake Layer: Bake at 300°F (149°C) for 45 to 60 minutes, or until the edges of the cheesecake are set but the center still slightly jiggles. Remove from the oven and cool for 30 minutes.
  7. Cool and Chill: Carefully remove the cheesecake from the water bath and allow to cool completely to room temperature. Cover and chill it in the refrigerator for at least 6 hours or preferably overnight to set fully and develop flavor.
  8. Add Caramel Topping and Serve: Just before serving, gently warm the caramel sauce until pourable and spread it evenly over the chilled cheesecake. Sprinkle with flaky sea salt if desired, then slice and enjoy this decadent dessert.

Notes

  • Using full-fat cream cheese and sour cream improves the texture and richness of the cheesecake layer.
  • Ensure eggs are at room temperature to help achieve a smooth batter.
  • The water bath prevents cracking and ensures a creamy cheesecake texture.
  • Espresso powder enhances the chocolate flavor in the brownie base but can be omitted if preferred.
  • Make ahead: This cheesecake tastes even better after chilling overnight.
  • For cleaner slices, warm the knife between cuts.

Keywords: Caramel Brownie Cheesecake, Brownie Cheesecake, Chocolate Cheesecake, Caramel Dessert, Fudgy Brownie, Creamy Cheesecake, Water Bath Cheesecake

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