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Caramel Brownie Cheesecake

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A decadent dessert featuring a rich fudgy brownie base topped with a smooth and creamy cheesecake layer, finished with a luscious caramel drizzle. This indulgent treat is perfect for celebrations or whenever you want an impressive homemade dessert.

Ingredients

  • For the brownie layer:
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • For the cheesecake layer:
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • For the topping:
  • 1/2 cup caramel sauce
  • 1/4 cup chocolate chips (optional)
  • Pinch of sea salt (optional)

Instructions

  1. Preheat the oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. In a bowl, mix melted butter, granulated sugar, and brown sugar until smooth.
  3. Whisk in the eggs and vanilla extract.
  4. Stir in cocoa powder, flour, and salt until just combined.
  5. Spread the brownie batter evenly into the bottom of the prepared pan.
  6. In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy.
  7. Add the eggs one at a time, mixing gently after each addition. Stir in vanilla extract and heavy cream.
  8. Pour the cheesecake mixture over the brownie layer and smooth the top.
  9. Bake for 55–65 minutes, until the edges are set and the center has a slight jiggle.
  10. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  11. Refrigerate for at least 4 hours or overnight until fully set.
  12. Before serving, drizzle caramel sauce over the top and garnish with chocolate chips or a pinch of sea salt if desired.

Notes

  • Swirl caramel into the cheesecake layer before baking for a marbled effect.
  • Add chocolate chunks to the brownie batter for extra richness.
  • Top with chopped pecans for a nutty variation.
  • Add a thin layer of chocolate ganache before drizzling caramel for an extra decadent finish.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze individual slices wrapped tightly for up to 2 months and thaw overnight in the refrigerator.

Nutrition

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