Brownie Caramel Cheesecake is a decadent, indulgent dessert that combines three irresistible treats in one: rich, fudgy brownies, creamy cheesecake, and luscious caramel. The base of this show-stopping dessert is a dense brownie layer, topped with a velvety cheesecake filling and drizzled with gooey caramel sauce. Perfect for special occasions or when you simply want to impress, this dessert offers a delightful contrast of textures and flavors that are sure to satisfy any sweet tooth. Whether served with whipped cream or an extra drizzle of caramel, Brownie Caramel Cheesecake is a dessert lover’s dream come true.
Ingredients
For the brownie layer:
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp salt
For the cheesecake layer:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
For topping (optional):
- Extra caramel sauce for drizzling
- Whipped cream or chocolate shavings
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the brownie layer: In a microwave-safe bowl, melt the butter and chocolate chips together, stirring until smooth. Let cool slightly, then whisk in the sugar, eggs, and vanilla extract. Stir in the flour and salt until just combined. Pour the brownie batter into the prepared pan and bake for 15-18 minutes, or until the edges are set but the center is still slightly soft. Set aside to cool slightly.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the cheesecake batter over the brownie layer in the pan.
- Swirl with caramel: Drizzle the caramel sauce over the cheesecake layer and use a knife to gently swirl it into the batter.
- Bake the cheesecake: Place the springform pan in a larger roasting pan and add hot water to the roasting pan, filling it halfway up the sides of the springform pan. Bake for 45-55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool the cheesecake: Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
- Serve: Drizzle extra caramel sauce over the top and garnish with whipped cream or chocolate shavings if desired. Slice and enjoy!
This Brownie Caramel Cheesecake is a rich, indulgent dessert that combines the best of brownies, cheesecake, and caramel for an unforgettable sweet treat!
