BEST RECIPE for Caramel Brownie Cheesecake
This Caramel Brownie Cheesecake combines a rich fudgy brownie base with creamy cheesecake and a glossy caramel topping. It is an indulgent dessert that looks impressive yet is simple to prepare with basic ingredients.
- Prep Time: 25
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 12 1x
Ingredients
Scale
- 1 box brownie mix (or 3 cups homemade brownie batter)
- 3 packages cream cheese (8 oz each), softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup caramel sauce, plus extra for drizzling
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the brownie batter according to package or recipe instructions. Pour into the pan and spread evenly. Bake until the center is just set. Remove and let it cool completely.
- Reduce oven temperature to 325°F (160°C). In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
- Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract and sour cream until fully combined.
- Pour the cheesecake batter over the cooled brownie base. Smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
- Place the springform pan on a baking sheet and bake for 50–60 minutes, or until edges are set and the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Just before serving, drizzle caramel sauce over the top. Add chopped nuts or chocolate chips if desired. Slice and serve chilled.
Notes
Make sure the brownie base is fully cooled before pouring cheesecake batter on top.
Allow plenty of chilling time to achieve a firm, creamy texture.
For clean slices, run a sharp knife under hot water and wipe between cuts.