Caramel Brownie Cheesecake
This indulgent caramel brownie cheesecake features a fudgy chocolate brownie base, a silky smooth cheesecake layer, and elegant caramel swirls baked to perfection. It delivers rich chocolate depth, creamy tang, and buttery sweetness in every slice.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- rubber spatula
- baking sheet
Ingredients
- 1 package brownie mix (plus eggs, oil, and water as directed)
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 0.25 cup sour cream
- 0.25 cup heavy cream
- 0.5 cup caramel sauce
- whipped cream, for garnish
- chocolate shavings, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Prepare the brownie batter according to the package instructions.
- Pour the brownie batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes until a toothpick inserted shows moist crumbs. Let cool completely.
- Reduce oven temperature to 325°F (160°C). Beat cream cheese until smooth, then mix in sugar and vanilla.
- Add eggs one at a time, mixing gently after each addition.
- Blend in sour cream and heavy cream until the mixture is silky and smooth.
- Pour the cheesecake batter over the cooled brownie base.
- Drizzle caramel sauce over the top and gently swirl with a knife.
- Bake for 45–50 minutes until edges are set and the center slightly jiggles.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight. Garnish with caramel, whipped cream, and chocolate shavings before serving.
Notes
Always use room-temperature dairy for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. For best texture and flavor, chill the cheesecake overnight before serving.