Description
This Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer, all topped with a luscious homemade caramel sauce. Perfectly balanced between chocolate and caramel sweetness, this dessert is a crowd-pleaser for any occasion.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cheesecake Layer
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Caramel Sauce
- 1 cup sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Prepare Brownie Base: In a saucepan, melt the unsalted butter over low heat. Remove from heat and stir in 1 cup granulated sugar until combined. Add 2 large eggs one at a time, mixing well after each addition, followed by 1 teaspoon vanilla extract. Sift in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, and 1/4 teaspoon salt; fold gently until a smooth batter forms. Pour the batter into a greased or parchment-lined baking pan and bake in a preheated oven at 350°F (175°C) for 20 minutes until set but not fully firm.
- Prepare Cheesecake Layer: In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth and creamy. Gradually add 3/4 cup granulated sugar, continuing to beat until fluffy. Add 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract and 1 cup sour cream, mixing until fully combined and smooth. Pour this cheesecake mixture evenly over the slightly baked brownie base. Return to the oven and bake at 350°F (175°C) for 45 minutes, or until the edges are set and the center has a slight jiggle.
- Make Caramel Sauce: While the cheesecake cools, prepare the caramel sauce. In a medium saucepan over medium heat, melt 1 cup sugar, stirring frequently to prevent burning, until it turns a deep amber color. Immediately add 6 tablespoons butter and stir until melted and combined. Slowly pour in 1/2 cup heavy cream while stirring; be cautious as the mixture will bubble vigorously. Add a pinch of salt and stir until the sauce is smooth. Let the caramel cool slightly before pouring over the cooled cheesecake.
- Cool and Serve: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results. Pour the caramel sauce over the chilled cheesecake just before serving. Slice and enjoy this decadent dessert.
Notes
- For best results, use full-fat cream cheese and sour cream to achieve a rich and creamy cheesecake texture.
- Do not overbake the cheesecake; a slight jiggle in the center indicates perfect doneness.
- Allow the caramel sauce to cool slightly before pouring to avoid melting the cheesecake topping.
- This cheesecake is best chilled overnight to allow flavors to meld and texture to set properly.
- You can store leftover cheesecake covered in the refrigerator for up to 5 days.
