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Caramel Brownie Cheesecake Recipe

Caramel Brownie Cheesecake Recipe
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★★★★★

5.2 from 6 reviews

This Caramel Brownie Cheesecake combines a fudgy brownie crust with a creamy, tangy cheesecake layer, topped with a luscious homemade salted caramel sauce and extra brownie chunks for texture. It’s a rich, indulgent dessert perfect for chocolate lovers seeking something decadent and unique.

Ingredients

Scale

Brownie Crust

  • 1 box Fudgy brownie mix (18.3 oz box)
  • 1/3 cup Vegetable oil
  • 2 large Eggs (Room temperature)

Cheesecake Layer

  • 24 oz Cream cheese (Room temperature)
  • 3/4 cup Granulated sugar
  • 1/2 cup Sour cream
  • 2 teaspoons Vanilla extract
  • 2 large Eggs

Salted Caramel Sauce

  • 1 cup Granulated sugar
  • 1/2 cup Heavy cream
  • 4 tablespoons Unsalted butter
  • 1 teaspoon Sea salt
  • 1 teaspoon Vanilla extract

Topping

  • 4 pieces Extra brownies, chopped

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper to prevent sticking.
  2. Make Brownie Batter: Prepare the brownie batter according to the package instructions by mixing the brownie mix with 1/3 cup vegetable oil and 2 large eggs.
  3. Bake Brownie Crust: Pour the brownie batter into the prepared springform pan and bake for 20-25 minutes until just set but not fully cooked through. Remove from oven and let it cool completely.
  4. Prepare Cheesecake Filling: Beat the room temperature cream cheese in a large bowl until smooth and fluffy. Add 3/4 cup granulated sugar, 2 eggs, 1/2 cup sour cream, and 2 teaspoons vanilla extract. Mix until fully combined and silky smooth.
  5. Assemble Cheesecake Layer: Pour the cheesecake filling evenly over the cooled brownie crust in the springform pan.
  6. Set Up Water Bath and Bake: Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath, which ensures even baking and prevents cracks. Bake at 325°F (160°C) for 45-50 minutes until the cheesecake is set around the edges but slightly jiggly in the center.
  7. Cool and Chill Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then refrigerate the cheesecake overnight to let it fully set and firm up.
  8. Make Salted Caramel Sauce: In a saucepan, heat 1 cup granulated sugar over medium heat, swirling occasionally until it melts and turns a deep amber color. Carefully whisk in 1/2 cup heavy cream, 4 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon sea salt until the sauce is smooth and creamy.
  9. Apply Caramel and Garnish: Let the caramel sauce cool slightly, then pour it evenly over the chilled cheesecake. Top with chopped extra brownie pieces for added texture and serve immediately or keep chilled until serving.

Notes

  • Ensure cream cheese is completely softened at room temperature to avoid lumps in the cheesecake filling.
  • Use a water bath during baking to prevent cracks and keep the cheesecake texture silky smooth.
  • If you prefer less sweetness, reduce the caramel sauce sugar by 1/4 cup.
  • Make the cheesecake a day ahead to allow flavors to meld and improve texture.
  • Leftover cheesecake can be stored covered in the refrigerator for up to 3 days.

Nutrition

Keywords: caramel brownie cheesecake, fudgy brownie crust, salted caramel cheesecake, chocolate cheesecake dessert, homemade cheesecake with caramel

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