Caramel Brownie Cheesecake

Rich, indulgent, and absolutely irresistible, this Caramel Brownie Cheesecake is a dessert lover’s dream! Combining a fudgy brownie base, creamy cheesecake filling, and luscious caramel topping, it’s the perfect showstopper for special occasions or when you simply want to treat yourself.

Why You’ll Love Caramel Brownie Cheesecake

1. Decadent Layers: A fudgy brownie bottom meets velvety cheesecake topped with a glossy layer of caramel.

2. Versatile for Any Occasion: Perfect for holidays, birthdays, or casual get-togethers.

3. Easy Yet Impressive: With a boxed brownie mix and a simple cheesecake filling, you can create a bakery-quality dessert without the stress.

Ingredients for Caramel Brownie Cheesecake

For the Brownie Base:

• 1 box brownie mix (plus ingredients specified on the box)

For the Cheesecake Layer:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream

For the Caramel Topping:

• ½ cup caramel sauce

Tools You’ll Need

• Springform pan (9-inch)
• Hand or stand mixer
• Mixing bowls
• Spatula
• Baking sheet
• Aluminum foil

How to Make Caramel Brownie Cheesecake

Step 1: Prepare the Brownie Base

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. Prepare the brownie batter according to the box instructions.
3. Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out slightly fudgy. Remove from the oven and let cool.

Step 2: Make the Cheesecake Layer

1. In a large bowl, beat the softened cream cheese and sugar together until smooth.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.

Step 3: Assemble and Bake

1. Pour the cheesecake batter over the cooled brownie base, spreading it evenly.
2. Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan on a baking sheet.
3. Bake at 325°F (160°C) for 50–60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
4. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

Step 4: Add the Caramel Topping

1. Once the cheesecake has cooled completely, drizzle the caramel sauce evenly over the top.
2. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Tips for the Best Caramel Brownie Cheesecake

• Use Room Temperature Ingredients: Softened cream cheese ensures a smooth, lump-free filling.
• Don’t Overbake: The cheesecake should have a slight jiggle in the center when you remove it from the oven.
• Decorate: Sprinkle sea salt, crushed nuts, or chocolate shavings on the caramel topping for extra flair.

What to Serve with Caramel Brownie Cheesecake

This decadent dessert pairs beautifully with a hot cup of coffee, a latte, or a glass of red wine. For an extra treat, serve with whipped cream or a scoop of vanilla ice cream.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.

Frequently Asked Questions (FAQ)

Can I use homemade brownies instead of boxed mix?

Yes! Simply prepare your favorite brownie recipe and use it as the base.

What if I don’t have caramel sauce?

You can make a quick homemade caramel using sugar, butter, and cream, or substitute with chocolate ganache for a twist.

Do I need a water bath for this recipe?

Wrapping the pan with foil and placing it on a baking sheet helps to insulate the cheesecake, but a water bath is optional for a softer texture.

Final Thoughts

This Caramel Brownie Cheesecake is the perfect combination of flavors and textures, blending the fudgy richness of brownies with the creamy decadence of cheesecake. Top it off with caramel, and you have a dessert that’s guaranteed to impress!

Nutritional Information (Per Serving)

• Calories: 450
• Fat: 28g
• Carbohydrates: 45g
• Protein: 6g
• Sugar: 35g

More Decadent Desserts to Try:

• Triple Chocolate Mousse Cake
• Salted Caramel Brownies
• Classic Cheesecake with Berry Topping

Did you make this recipe? Share your experience in the comments below, and tag your creations on Pinterest. Let’s share the love for indulgent desserts!

Caramel Brownie Cheesecake

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• Author: Opra

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Ingredients

Scale 1x2x3x

For the Brownie Base:

• 1 box brownie mix (plus ingredients specified on the box)

For the Cheesecake Layer:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream

For the Caramel Topping:

• ½ cup caramel sauce

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Instructions

Step 1: Prepare the Brownie Base

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
2. Prepare the brownie batter according to the box instructions.
3. Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out slightly fudgy. Remove from the oven and let cool.

Step 2: Make the Cheesecake Layer

1. In a large bowl, beat the softened cream cheese and sugar together until smooth.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.

Step 3: Assemble and Bake

1. Pour the cheesecake batter over the cooled brownie base, spreading it evenly.
2. Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan on a baking sheet.
3. Bake at 325°F (160°C) for 50–60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
4. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

Step 4: Add the Caramel Topping

1. Once the cheesecake has cooled completely, drizzle the caramel sauce evenly over the top.
2. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Notes

• Use Room Temperature Ingredients: Softened cream cheese ensures a smooth, lump-free filling.
• Don’t Overbake: The cheesecake should have a slight jiggle in the center when you remove it from the oven.
• Decorate: Sprinkle sea salt, crushed nuts, or chocolate shavings on the caramel topping for extra flair.

Nutrition

• Calories: 450
• Fat: 28g
• Carbohydrates: 45g
• Protein: 6g