Brownie Caramel Cheesecake
Indulge in the ultimate dessert fusion with this Brownie Caramel Cheesecake recipe, a decadent masterpiece that combines the rich, fudgy texture of a brownie base with the luscious creaminess of a silky cheesecake layer. Topped with a generous drizzle of golden caramel sauce and a sprinkle of optional sea salt for that perfect sweet-salty balance, this show-stopping dessert is as visually stunning as it is delicious. Each layer is crafted with care, from the melt-in-your-mouth brownie foundation to the tangy blend of cream cheese and sour cream in the cheesecake filling. Whether you're celebrating a special occasion or simply treating yourself, this homemade cheesecake, complete with its irresistible caramel topping, is the perfect centerpiece. Quick prep, straightforward steps, and flavors that wow—this crowd-pleaser will become your go-to dessert recipe for gatherings and indulgent nights in.
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Ingredients
- 113 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 95 grams all-purpose flour
- 454 grams cream cheese, softened
- 120 grams sour cream
- 100 grams powdered sugar
- 60 milliliters heavy cream
- 120 milliliters prepared caramel sauce
- 1 teaspoon sea salt (optional, for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 9-inch springform pan with parchment paper. Grease the sides of the pan lightly.
Step 2
In a heatproof bowl, melt the butter and semi-sweet chocolate chips together over a double boiler or in the microwave in 30-second increments. Stir until smooth, then set aside to cool slightly.
Step 3
Whisk in the granulated sugar into the melted chocolate mixture, then add 2 eggs and the vanilla extract. Stir until fully combined.
Step 4
Sift in the flour and gently fold it into the mixture until no streaks of flour remain. Pour the brownie batter into the springform pan and smooth the top with a spatula.
Step 5
Bake the brownie layer in the preheated oven for 15-18 minutes, or until just set. Remove from oven and let cool while you prepare the cheesecake layer.
Step 6
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, powdered sugar, and heavy cream. Mix until combined.
Step 7
Add the remaining egg and beat just until incorporated. Do not overmix to avoid adding too much air to the batter.
Step 8
Pour the cheesecake batter over the cooled brownie layer, smoothing the top with a spatula.
Step 9
Bake the cheesecake in the preheated oven for 40-45 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 30 minutes to gradually cool.
Step 10
Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight for the best results.
Step 11
Before serving, drizzle the caramel sauce over the top of the cheesecake and sprinkle sea salt (if using) for garnish.
Step 12
Slice and serve chilled. Enjoy your Brownie Caramel Cheesecake!
Nutrition Facts
| Serving size | 1591.7 grams (1591.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5792 |
| Total Fat 367.00g | 471% |
| Saturated Fat 217.10g | 1086% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1451mg | 484% |
| Sodium 4208mg | 183% |
| Total Carbohydrate 611.00g | 222% |
| Dietary Fiber 13.90g | 50% |
| Total Sugars 497.30g | |
| Protein 75.10g | 150% |
| Vitamin D 120IU | 600% |
| Calcium 816mg | 63% |
| Iron 14mg | 76% |
| Potassium 918mg | 20% |
Source of Calories