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Caramel Brownie Cheesecake Recipe

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★★★★★

5 from 108 reviews

This decadent Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a silky smooth caramel-infused cheesecake layer. Swirled with luscious caramel sauce and topped with whipped cream and chocolate shavings, this dessert is perfect for special occasions or an indulgent treat.

Ingredients

Scale

Brownie Base

  • 1 package brownie mix (plus additional ingredients as directed on the package)

Cheesecake Layer

  • 24 ounces (three 8-ounce packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup caramel sauce (plus extra for drizzling)

Garnish

  • Whipped cream
  • Chocolate shavings

Instructions

  1. Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake. Prepare the brownie batter according to the package instructions, including any additional ingredients such as eggs or oil. Pour the batter into the prepared pan and bake as directed. Allow the brownie base to cool completely before adding the cheesecake layer to prevent melting.
  2. Make the Cheesecake Layer: Reduce oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the vanilla extract, eggs, sour cream, and heavy cream, mixing until the batter is completely smooth and lump-free for a silky cheesecake texture.
  3. Add the Caramel Swirl: Pour the cheesecake batter evenly over the cooled brownie base. Drizzle half of the caramel sauce on top. Using a butter knife or toothpick, gently swirl the caramel through the cheesecake batter to create a marbled effect without overmixing to keep distinct caramel streaks.
  4. Bake the Cheesecake: Bake the assembled cheesecake at 325°F (160°C) for 1 hour and 15 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to maintain a creamy texture. Once baked, turn off the oven and allow the cheesecake to cool gradually inside the oven for about 1 hour to prevent cracking. Then remove and let cool to room temperature.
  5. Chill and Garnish: Refrigerate the cooled cheesecake for at least 4 hours or preferably overnight to set the flavors and texture. Before serving, garnish the top with whipped cream, an additional drizzle of caramel sauce, and chocolate shavings for added texture and indulgence.

Notes

  • Ensure the brownie base is fully cooled before adding the cheesecake layer to prevent melting and mixing.
  • Do not overbake the cheesecake to avoid cracks and dryness; the center should still jiggle slightly when done.
  • Swirl the caramel sauce gently for beautiful marbling without blending it completely into the batter.
  • Chilling overnight enhances the texture and allows flavors to meld perfectly.
  • Use a springform pan for easy removal and clean edges.

Keywords: caramel brownie cheesecake, layered cheesecake, caramel swirl cheesecake, chocolate caramel dessert, homemade cheesecake

Find it online: https://chefmilacook.com/caramel-brownie-cheesecake-recipe/