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Caramel Brownie Cheesecake Recipe

Caramel Brownie Cheesecake Recipe
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★★★★★

5.2 from 17 reviews

A decadent Caramel Brownie Cheesecake featuring a rich brownie base topped with a creamy cheesecake layer swirled with luscious caramel sauce, then finished with whipped cream, extra caramel drizzle, and chocolate shavings for an irresistible dessert experience.

Ingredients

Scale

For the Brownie Base:

  • 1 package brownie mix (plus ingredients required on the package, e.g., eggs, oil)

For the 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

For the Caramel Swirl:

  • 1/2 cup caramel sauce (plus extra for drizzling on top)

For Garnish:

  • Whipped cream
  • Chocolate shavings

Optional Ingredient Alternatives:

  • Gluten-free brownie mix for a gluten-free version
  • Non-dairy cream cheese and coconut cream or almond milk for lactose intolerance or non-dairy preference
  • Homemade caramel sauce (simmer sugar, butter, and cream) as substitute

Instructions

  1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. Prepare the brownie batter according to package instructions, including any additional required ingredients. Pour into the pan and bake as directed. Once baked, allow the brownie base to cool completely before proceeding.
  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 until smooth and creamy (about 2 minutes). Add vanilla extract, eggs, sour cream, and heavy cream, and continue mixing until fully combined and smooth.
  3. Add the Caramel Swirl: Pour the cheesecake batter evenly over the cooled brownie base. Drizzle half of the caramel sauce over the cheesecake layer. Use a butter knife or toothpick to gently swirl the caramel into the batter, creating a marbled effect without overmixing.
  4. Bake the Cheesecake: Bake in the oven for 1 hour and 15 minutes, or until the center is set but slightly jiggly. Avoid overbaking to keep the cheesecake creamy. Turn off the oven and let the cheesecake cool gradually inside for about one hour before removing.
  5. Chill and Garnish: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to set the flavors. Before serving, garnish with whipped cream, an additional drizzle of caramel sauce, and chocolate shavings.

Notes

  • Allow the brownie base to fully cool before adding the cheesecake layer to maintain defined layers.
  • Do not overmix the caramel into the cheesecake batter to keep distinct swirls.
  • Cooling the cheesecake gradually inside the oven helps prevent cracking.
  • Chilling overnight improves texture and flavor melding.
  • Use a springform pan for easy removal of the cheesecake.
  • For lactose intolerance, substitute cream cheese and cream with non-dairy alternatives.

Nutrition

Keywords: Caramel Brownie Cheesecake, layered cheesecake, caramel swirl, chocolate dessert, rich cheesecake, homemade cheesecake, decadent dessert

Find it online: https://topreci.com/caramel-brownie-cheesecake-recipe-2/