Caramel Brownie Cheesecake

Indulge in a decadent dessert with my Caramel Brownie Cheesecake recipe! This delightful treat layers rich brownies with creamy cheesecake, all topped with luscious homemade caramel. Perfect for impressing guests or enjoying a sweet moment just for you. Get ready to gather your ingredients and follow easy step-by-step instructions to create this mouthwatering masterpiece. Click through to explore the full recipe and elevate your dessert game!

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Ingredients

For the Brownie Layer:

1 cup unsalted butter (2 sticks)

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup cocoa powder

1/4 teaspoon salt

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

1 teaspoon sea salt (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and place it on a baking sheet to catch any drips.

Make the Brownie Layer:

- In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and whisk in the sugar until combined.

- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

- Pour the brownie batter into the prepared springform pan, spreading it evenly.

Bake the Brownie Base: Bake the brownie layer in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove from the oven and let it cool slightly while you prepare the cheesecake layer.

Make the Cheesecake Layer:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Gradually add the sugar, beating until well combined.

- Add the eggs one at a time, mixing on low speed and scraping down the sides. Stir in the vanilla extract and sour cream until fully incorporated.

Assemble the Cheesecake:

- Pour the cheesecake batter over the cooled brownie layer in the springform pan. Smooth the top with a spatula.

- Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Make the Caramel Sauce:

- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.

- Once melted, add the butter and whisk until it's fully incorporated. Carefully pour in the heavy cream (it will bubble up!), and whisk until smooth. If desired, add a sprinkle of sea salt for added flavor.

Finish the Cheesecake:

- After the cheesecake has cooled, drizzle half of the caramel sauce over the top. Refrigerate the cheesecake for at least 4 hours or overnight for best results.

Serve: Once chilled, remove the cheesecake from the springform pan. Drizzle the remaining caramel sauce just before serving.

Prep Time: 30 min | Total Time: 5 hours | Servings: 12

- Presentation Tips: Slice the cheesecake into wedges and plate them with an additional drizzle of caramel sauce. Garnish with chocolate shavings or a dollop of whipped cream for extra flair. Enjoy!