Description
Indulge in a luscious Caramel Brownie Cheesecake Bliss, featuring a rich, fudgy brownie base topped with a creamy caramel-infused cheesecake layer. This decadent dessert combines the depth of cocoa, smooth cream cheese, and a buttery caramel drizzle, making it perfect for special occasions or anytime you crave a luxurious treat.
Ingredients
Scale
Brownie Layer
- 1 stick (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (85 g) unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup (62 g) all-purpose flour
Cheesecake Layer
- 24 ounces (680 g) cream cheese, completely softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ¼ cup (60 ml) heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ cup caramel sauce (salted preferred)
Optional Toppings
- Additional drizzle of caramel sauce when serving
- Flaky sea salt for finishing
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Grease a springform pan with non-stick spray or butter and place it on a rimmed baking sheet to catch any spills during baking.
- Make the brownie base: In a large bowl, whisk together melted butter, granulated sugar, cocoa powder, and salt until smooth. Stir in the vanilla extract. Add the eggs one at a time, stirring well after each addition. Fold in the flour gently just until combined to avoid overmixing. Spread the batter evenly into the prepared pan and bake for about 15 minutes. Allow to cool completely.
- Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese until smooth and creamy. Add both granulated and light brown sugar along with the heavy cream, beating until the mixture is creamy. Add the eggs one at a time, mixing just until incorporated after each. Stir in the vanilla extract or vanilla bean paste. Gently fold in the caramel sauce to incorporate evenly.
- Assemble and bake the cheesecake: Pour the cheesecake mixture over the cooled brownie layer in the springform pan. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 55 minutes to 1 hour, or until the cheesecake is mostly set but slightly jiggly in the center. Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes.
- Cool and chill: Remove the cheesecake from the oven and cool completely on a wire rack. Once cooled, refrigerate it for at least 4 hours, preferably overnight, to let it set fully and develop flavor.
- Serve: When ready to serve, release the cheesecake from the springform pan and transfer it to a serving plate. Drizzle additional caramel sauce over the top and sprinkle with flaky sea salt if desired. Use a knife warmed under hot water to slice cleanly, and serve chilled or at slightly above refrigerator temperature for optimal texture and flavor.
Notes
- Ensure the cream cheese is fully softened to room temperature for a smooth cheesecake texture.
- Use a rimmed baking sheet under the springform pan to prevent any potential leaks from contaminating your oven.
- Allow the cheesecake to cool slowly in the oven with the door ajar to prevent cracks on the surface.
- Warming your knife before slicing prevents cracking and helps achieve clean slices.
- You can prepare this dessert a day ahead; flavors improve after chilling overnight.
