Description
Indulge in the ultimate dessert mashup with this luscious Caramel Brownie Cheesecake — a decadent treat featuring a fudgy chocolate brownie base layered with creamy cheesecake and topped with a rich, homemade caramel sauce. Perfect for celebrations or whenever you crave a heavenly slice that combines the best of two worlds. This dessert balances rich chocolate intensity with smooth, velvety cheesecake and the sweet buttery caramel finish, offering a delightful textural contrast that’s sure to impress your guests or satisfy your sweet tooth.
Ingredients
Brownie Base
1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1/3 cup (35g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1 tsp vanilla extract
Cheesecake Layer
16 oz (450g) cream cheese, softened
2/3 cup (135g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120g) sour cream
Caramel Sauce
1 cup (200g) granulated sugar
6 tbsp (85g) unsalted butter, cut into pieces
1/2 cup (120ml) heavy cream
Flaky sea salt, for sprinkling (optional)
Instructions
Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides. In a large bowl, whisk melted butter and sugar until glossy. Add eggs one at a time, mixing well after each addition. Stir in cocoa powder, flour, salt, baking powder, and vanilla until fully combined. Pour batter evenly into the pan. Bake for about 15 minutes — slightly underbaking keeps the brownie fudgy beneath the cheesecake.
In a clean bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar, then eggs, vanilla, and sour cream. Blend until silky and lump-free. Pour this mixture over the warm brownie base, spreading evenly.
Return the pan to the oven and bake at 325°F (163°C) for 40–45 minutes. The center should be just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, allowing it to fully set.
In a medium saucepan over medium heat, melt sugar while stirring constantly until it reaches a rich amber color. Add butter and stir until melted and combined. Slowly pour in heavy cream, stirring until smooth. Let caramel cool slightly before drizzling generously over the chilled cheesecake. Sprinkle with flaky sea salt if desired.
Notes
For a fudgier brownie layer, slightly reduce the flour by 1 tablespoon.
Make sure the cream cheese is softened to room temperature for a smooth cheesecake batter.
Avoid opening the oven door during baking except when cooling at the end, to prevent cracks.
The caramel sauce can be made a day ahead and gently reheated before serving.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cake
- Cuisine: American, Fusion
Nutrition
- Calories: ~420 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 38g
- Fiber: 2 g
- Protein: 6 g