Description
Whether you’re a seasoned baker or just starting out, this Caramel Brownie Cheesecake recipe is guaranteed to impress. Imagine the rich, fudgy goodness of a brownie, paired with the creamy, tangy decadence of cheesecake, and topped with a swirl of luscious caramel. Today, we’re going to guide you step-by-step on how to make this crowd-pleaser right in your own kitchen!
Ingredients
Scale
For the brownie base:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
the cheesecake filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
the caramel swirl:
- ½ cup caramel sauce
- ¼ cup heavy cream
the topping:
- ¼ cup chopped pecans (optional)
- Extra caramel sauce for drizzling
Note: If you have dietary restrictions, consider using gluten-free flour for the brownie base or swapping regular cream cheese with a dairy-free alternative.
Instructions
How to Make Caramel Brownie Cheesecake
Follow these steps to create your own delicious Caramel Brownie Cheesecake:
Step 1: Prepare the Brownie Base
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch springform pan with parchment paper.
- In a medium bowl, melt the butter and mix it with granulated sugar.
- Stir in the eggs and vanilla extract until smooth.
- Add cocoa powder, flour, and salt, mixing until well combined.
- Spread the brownie batter evenly at the bottom of the prepared pan and bake for 20 minutes.
2: Mix the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Stir in sour cream and flour until well combined.
3: Add the Caramel Swirl
- In a small bowl, mix caramel sauce with heavy cream until smooth.
- Gently swirl the caramel mixture into the cheesecake filling using a knife or skewer.
4: Assemble the Cheesecake
- Pour the cheesecake filling over the partially baked brownie base.
- Smooth the top with a spatula.
5: Bake the Cheesecake
- Bake for 55-65 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
Step 6: Refrigerate
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set completely.
Step 7: Add the Topping
- Before serving, sprinkle with chopped pecans (if using) and drizzle with extra caramel sauce.
Notes
- When swirling the caramel into the cheesecake, avoid overmixing to keep the distinct marbling effect.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Let the cheesecake chill overnight for the best texture.