Description
Indulge in the rich and decadent flavors of Caramel Brownie Cheesecake Bliss, featuring a luscious brownie base, creamy cheesecake layer, and a sweet caramel topping.
Ingredients
Scale
- 1 stick (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (85 g) unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup (62 g) all-purpose flour
- 24 ounces (680 g) cream cheese, completely softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ¼ cup (60 ml) heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ cup caramel sauce (salted preferred)
- Optional: additional drizzle of caramel when serving
- Optional: flaky sea salt for finishing
Instructions
- Preheat your oven to 325°F (163°C). Grease the springform pan with non-stick spray or butter, and place the pan on a rimmed baking sheet to catch any spills.
- In a large bowl, whisk together melted butter, sugar, cocoa powder, and salt until smooth. Stir in vanilla extract. Add eggs one at a time, stirring well after each. Fold in the flour just until combined. Spread the batter evenly into the prepared springform pan. Bake for approximately 15 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Add both sugars and heavy cream, and beat until creamy. Add eggs one at a time, mixing just until combined. Stir in vanilla. Pour the cheesecake mixture over the cooled brownie layer and tap the pan to remove air bubbles.
- Bake for about 55 minutes to 1 hour or until the cheesecake top appears mostly set. Turn off the oven, crack the door open slightly, and let cool for about 10 minutes in the oven. Remove and cool completely on a wire rack, then refrigerate for at least 4 hours, preferably overnight.
- Once fully chilled, release the cheesecake from the springform pan and place on a serving plate. Drizzle the caramel sauce over the top and optionally sprinkle with flaky sea salt. Slice using a knife warmed under hot water and serve chilled or slightly above fridge temp.
Notes
- Allow the brownie to cool completely before adding the cheesecake layer.
- For best results, refrigerate the cheesecake overnight to ensure it sets properly.
- Warming the knife under hot water makes it easier to cut clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg