Caramel Brownie Cheesecake is a decadent dessert masterpiece that perfectly marries two beloved classics: rich, fudgy brownies and creamy, tangy cheesecake. This recipe is your ultimate guide to creating this show-stopping treat at home, proving that restaurant-quality desserts are well within your reach.
Key Ingredients for Caramel Brownie Cheesecake
For the Brownie Base:
- 1 cup (2 sticks / 226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed for richer flavor)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
For the Cheesecake Filling:
- 3 (8-ounce / 226g) packages cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Caramel Sauce (Homemade or Store-Bought):
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 1/2 cup (120ml) heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon salt (or to taste)
Optional Garnishes:
- Extra chocolate chips
- Chopped pecans or walnuts
- Whipped cream
How to Make Caramel Brownie Cheesecake
Get ready to whip up a dessert sensation that’s surprisingly simple yet incredibly rewarding. This Caramel Brownie Cheesecake delivers an amazing flavor explosion with its rich chocolate brownie base, luxuriously smooth cheesecake layer, and a luscious caramel drizzle. It’s the perfect indulgence for any occasion, boasting a preparation time of about 30 minutes of active prep and several hours for baking and chilling.
Step-by-Step Instructions
1. Prepare the Brownie Base:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line it with parchment paper, leaving an overhang for easy removal. In a large bowl, whisk together the melted butter and granulated sugar. Beat in the eggs one at a time until well combined. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips. Pour about two-thirds of the brownie batter into the prepared springform pan and spread it evenly.
2. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Beat in the eggs one at a time, on low speed, just until incorporated. Do not overmix, as this can incorporate too much air, leading to cracks. Stir in the heavy cream, vanilla extract, and salt until just combined.
3. Assemble the Cheesecake:
Gently pour the cheesecake filling over the brownie batter in the springform pan. Dollop the remaining brownie batter over the cheesecake filling. Using a knife or skewer, gently swirl the brownie batter into the cheesecake filling to create a marbled effect. Be careful not to over-swirl, as you want distinct brownie and cheesecake layers.
4. Bake the Caramel Brownie Cheesecake:
Place the springform pan on a baking sheet to catch any potential drips. Bake for 50-60 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn off the oven, crack open the oven door, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
5. Cool and Chill:
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover the springform pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
6. Prepare the Caramel Sauce (if making from scratch):
While the cheesecake chills, prepare the caramel sauce if you are making it from scratch. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture simmer until it turns a deep amber color. This can take 8-12 minutes.
Immediately remove from heat and carefully whisk in the warmed heavy cream and butter. The mixture will bubble vigorously. Continue whisking until smooth. Stir in the salt. Let the caramel sauce cool completely.
7. Serve:
Once the cheesecake is thoroughly chilled, carefully run a knife around the edge of the pan to loosen it. Release the springform pan. Drizzle generously with the cooled caramel sauce. Garnish with extra chocolate chips, chopped nuts, or a dollop of whipped cream, if desired. Slice and serve.
Why You’ll Love This Caramel Brownie Cheesecake
Prepare to fall head over heels for this Caramel Brownie Cheesecake, a truly transcendent dessert experience. Its real magic lies in the harmonious fusion of a rich, fudgy brownie base with a lusciously creamy cheesecake filling, all crowned with a decadent caramel drizzle. Unlike a simple brownie or a plain cheesecake, this creation offers layers of texture and flavor that are simply unmatched.
The brilliance of this Caramel Brownie Cheesecake is how it allows you to recreate a gourmet dessert experience right in your own kitchen, saving you significant money compared to buying a similar treat from a bakery. The deep chocolate notes from the brownie, the tangy-sweet balance of the cheesecake, and the buttery, rich caramel come together in a symphony of flavors that will have everyone begging for the recipe. Don’t wait any longer – bake this delight and witness the smiles it brings!
Storing and Reheating Tips
Storing Leftovers: Once cooled and served, any leftover Caramel Brownie Cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Reheating: This dessert is best served chilled. However, if you prefer a slightly warmer experience, you can gently warm a slice for about 10-15 seconds in the microwave. Be cautious not to overheat, as this can melt the cheesecake and compromise its texture.
Freezing: For longer storage, you can freeze portions of the Caramel Brownie Cheesecake. Wrap individual slices or the entire cheesecake (once completely set and chilled) tightly in plastic wrap, then in aluminum foil. Properly frozen cheesecake can last for up to 1-2 months. Thaw overnight in the refrigerator before serving.
Final Thoughts
This Caramel Brownie Cheesecake is more than just a dessert; it’s an experience designed to delight your senses. We encourage you to bake this spectacular creation at home and discover the joy of creating something truly special. It’s a perfect way to celebrate any occasion or simply treat yourself to a moment of pure deliciousness.
Caramel Brownie Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line it with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and granulated sugar. Beat in the eggs one at a time until well combined. Stir in the vanilla extract.1 cup unsalted butter, 2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup semi-sweet chocolate chips
- Pour about two-thirds of the brownie batter into the prepared springform pan and spread it evenly.
- In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Beat in the eggs one at a time, on low speed, just until incorporated. Do not overmix, as this can incorporate too much air, leading to cracks. Stir in the heavy cream, vanilla extract, and salt until just combined.3 (8-ounce) packages cream cheese, 1 cup granulated sugar, 2 large eggs, 1/4 cup heavy cream, 1 teaspoon vanilla extract, Pinch salt
- Gently pour the cheesecake filling over the brownie batter in the springform pan. Dollop the remaining brownie batter over the cheesecake filling. Using a knife or skewer, gently swirl the brownie batter into the cheesecake filling to create a marbled effect. Be careful not to over-swirl, as you want distinct brownie and cheesecake layers.
- Place the springform pan on a baking sheet to catch any potential drips. Bake for 50-60 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly.
- Turn off the oven, crack open the oven door, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, cover the springform pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- While the cheesecake chills, prepare the caramel sauce if you are making it from scratch. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture simmer until it turns a deep amber color. This can take 8-12 minutes.1 cup granulated sugar, 1/4 cup water
- Immediately remove from heat and carefully whisk in the warmed heavy cream and butter. The mixture will bubble vigorously. Continue whisking until smooth. Stir in the salt. Let the caramel sauce cool completely.1/2 cup heavy cream, 2 tablespoons unsalted butter, 1/2 teaspoon salt
- Once the cheesecake is thoroughly chilled, carefully run a knife around the edge of the pan to loosen it. Release the springform pan.
- Drizzle generously with the cooled caramel sauce. Garnish with extra chocolate chips, chopped nuts, or a dollop of whipped cream, if desired. Slice and serve.extra chocolate chips, chopped pecans or walnuts, whipped cream