Description
I fell in love with this Caramel Brownie Cheesecake the first time I tasted it—rich fudgy brownies, velvety cheesecake, and sweet ribbons of caramel combine to create a dessert that’s both stunning and utterly indulgent.
Ingredients
1 package brownie mix (plus ingredients called for on the box)
24 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¼ cup sour cream
¼ cup heavy cream
½ cup caramel sauce (plus extra for drizzling)
Whipped cream, for garnish
Chocolate shavings, for garnish
Instructions
- Prepare the brownie base: Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Mix and bake the brownie batter according to package instructions. Let cool completely.
- Make the cheesecake layer: Lower oven temperature to 325°F (160°C). Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing gently. Stir in sour cream and heavy cream until just combined.
- Add the caramel swirl: Pour cheesecake batter over cooled brownie layer. Drizzle half the caramel sauce on top and gently swirl with a knife to create marbled streaks.
- Bake the cheesecake: Bake 1 hour 15 minutes, until center is set but still slightly jiggly. Turn off oven and let cheesecake cool inside for about 1 hour to prevent cracking.
- Chill and garnish: Refrigerate at least 4 hours or overnight. Before serving, top with whipped cream, an extra drizzle of caramel, and chocolate shavings.
Notes
Allow cheesecake to cool gradually in the oven to avoid cracks.
Ensure brownie base is fully cooled before adding cheesecake batter.
Chill for at least 4 hours, preferably overnight, for best texture and flavor melding.
Store in refrigerator up to 5 days or freeze individual slices up to 2 months.
Use a hot, clean knife between cuts for clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 580 kcal
- Sugar: 30 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 130 mg