Description

Indulge in this luscious Caramel Brownie Cheesecake, a perfect dessert combining a rich brownie base, creamy cheesecake layer, and a decadent caramel topping. Ideal for special occasions or holiday celebrations, this easy-to-make treat balances chocolatey goodness with velvety smooth cheesecake and a touch of caramel sweetness.

Ingredients

Scale

For the brownie base:

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

For the cheesecake layer:

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

For the caramel topping:

1/2 cup caramel sauce (store-bought or homemade)
1/4 cup chopped pecans or walnuts (optional)
Sea salt flakes for garnish (optional)

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Instructions

Prepare the pan and preheat oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and wrap the outside with foil if you plan to use a water bath to prevent water seepage.
Make the brownie base: In a medium bowl, whisk together melted butter and sugar until well combined. Add eggs and vanilla extract, mixing thoroughly. Gradually stir in unsweetened cocoa powder, all-purpose flour, salt, and baking powder just until combined. Spread this batter evenly in the prepared pan. Bake for 15 minutes, then remove and let cool slightly.
Prepare the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and continue beating until light and fluffy. Incorporate eggs one at a time, then blend in vanilla extract and sour cream until the mixture is smooth.
Assemble and bake: Pour the cheesecake mixture gently over the partially baked brownie layer, smoothing the top with a spatula. Bake for 45 to 50 minutes, or until the center is set but still slightly jiggly. After baking, turn off the oven and crack the oven door open, letting the cheesecake cool inside for 1 hour.
Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to fully set and chill.
Add caramel topping and serve: Once chilled, carefully remove the cheesecake from the springform pan. Drizzle the caramel sauce evenly over the top, sprinkle with chopped pecans or walnuts if desired, and garnish with sea salt flakes for an added flavor contrast. Slice and serve chilled for best taste and texture.

Notes

For cleaner and neater slices, dip your knife in hot water before cutting each slice and wipe it clean after each cut.
You can freeze individual slices for up to 1 month; thaw in the refrigerator before serving for an easy, make-ahead dessert.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 33g
Sodium: 240mg
Fat: 31g
Saturated Fat: 17g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg