Caramel Brownie Cheesecake
Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer and homemade caramel sauce. It’s indulgent, elegant, and surprisingly easy to make from scratch.
Ingredients
- ½ cup unsalted butter
- 1¾ cups granulated sugar
- 2 large eggs
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
- 16 ounces cream cheese
- 3 large eggs
- 1 cup sour cream
- 6 tbsp butter
- ½ cup heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper. Melt butter in a bowl, then stir in sugar. Add eggs and vanilla; whisk until smooth.
- Mix in cocoa powder, flour, and salt until just combined. Spread batter in pan and bake for 20 minutes. Let cool slightly.
- Beat softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until fully blended. Pour cheesecake mixture over brownie base and smooth the top.
- Bake at 350°F (175°C) for 45 minutes. Turn off the oven, crack the door open, and let cheesecake sit inside for 1 hour. Transfer to the fridge and chill for at least 4 hours or overnight.
- In a saucepan over medium heat, melt sugar while stirring until it turns deep amber. Carefully stir in butter (it will bubble), then slowly add heavy cream and a pinch of salt.
- Let it bubble for 1–2 minutes. Remove from heat and cool to room temperature.
- Once chilled, remove cheesecake from pan. Pour cooled caramel over the top, letting it drip slightly over the edges. Slice with a hot knife (wipe between cuts) and serve chilled or lightly warmed.