Description
This Caramel Brownie Cheesecake is a decadent dessert combining a dense, fudgy brownie base with a rich and creamy cheesecake layer, topped with luscious homemade salted caramel sauce. Perfect for special occasions or indulgent weekend treats, it offers the perfect blend of chocolate and caramel flavors with a smooth, velvety texture.
Ingredients
Brownie Layer
- 1 stick (113 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- 1 cup (85 grams) unsweetened natural cocoa powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (62 grams) all-purpose flour
Cheesecake Layer
- 24 ounces (680 grams) cream cheese, completely softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (59 grams) heavy cream
- 4 large eggs, at room temperature
- 2 teaspoons vanilla paste or vanilla extract
Topping
- 1/2 cup homemade salted caramel sauce
Instructions
- Make the brownie layer: Preheat the oven to 325°F (163°C) and spray a 9-inch springform pan with nonstick cooking spray. In a large bowl, combine melted butter, granulated sugar, cocoa powder, and salt. Stir until well combined; the mixture will be thick. Let it cool to just warm if the butter is still hot. Stir in vanilla extract, then add eggs one at a time, mixing thoroughly after each addition. Add flour and stir until fully incorporated. Spread the batter evenly into the prepared pan.
- Bake the brownie layer: Bake for 15 minutes, or until the batter is just starting to set but not fully cooked. Remove from the oven and allow to cool to room temperature, then refrigerate to chill while preparing the cheesecake layer. Keep the oven temperature at 325°F for the next step.
- Prepare the cheesecake layer: In the bowl of an electric mixer, beat the softened cream cheese until smooth, about 1 minute. Add granulated sugar, light brown sugar, and heavy cream, then beat until well combined. Scrape down the bowl sides and bottom to ensure uniform mixing. Add eggs one at a time, beating just until smooth after each addition. Mix in vanilla paste or extract.
- Assemble and bake the cheesecake: Pour the cheesecake batter over the chilled brownie crust. Tap the pan on the counter gently to remove any air bubbles. Place the springform pan on a rimmed baking sheet and bake in the preheated oven for 55 minutes to 1 hour, or until the top looks slightly dry but the center still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes to help prevent cracking.
- Cool and chill the cheesecake: Remove the cheesecake from the oven and place it on a wire rack to cool completely to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set.
- Serve: Release the cheesecake from the springform pan and transfer it to a serving plate. Cut into 12 slices and drizzle each slice generously with homemade salted caramel sauce. Serve chilled and enjoy.
Notes
- For best results, ensure cream cheese and eggs are at room temperature before mixing to avoid lumps in the cheesecake layer.
- If you don’t have vanilla paste, pure vanilla extract works equally well.
- Use a water bath or a rimmed baking sheet with water under the springform pan if you want an even creamier cheesecake texture.
- Allow the cheesecake to cool gradually in the oven to minimize cracks on the surface.
- Homemade salted caramel sauce can be refrigerated for up to 2 weeks and warmed before drizzling.
- Let the brownie layer cool completely before adding the cheesecake batter to prevent mixing layers.
