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Caramel Brownie Cheesecake

Irresistible Caramel Brownie Cheesecake You Can Make at Home

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Indulge in the delicious layers of fudgy brownie and creamy cheesecake topped with rich caramel in this Caramel Brownie Cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter Substitution: Use coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Note: Brown sugar can deepen flavor.
  • 2 large Large Eggs Substitution: Flaxseed meal and water for a vegan option.
  • 1 teaspoon Vanilla Extract Note: Almond extract for a different twist.
  • 1 cup All-Purpose Flour Substitution: Gluten-free flour for gluten-sensitive diets.
  • 1/2 cup Cocoa Powder Use unsweetened for best results.
For the Cheesecake Layer
  • 16 oz Cream Cheese Substitution: Dairy-free cream cheese for a vegan version.
  • 1/2 cup Sour Cream Substitution: Greek yogurt for a healthier choice.
  • 2 large Large Eggs You can skip if making a no-bake version.
  • 1/2 cup Granulated Sugar Consider using a sugar substitute for a no sugar added version.
  • 1 teaspoon Vanilla Extract
For the Caramel Drizzle
  • 1 cup Granulated Sugar Note: Be patient; stirring can cause crystallization.
  • 1/2 cup Unsalted Butter Substitution: Use vegan butter for a dairy-free choice.
  • 1/2 cup Heavy Cream Substitution: Coconut cream for a dairy-free alternative.
  • 1/4 teaspoon Sea Salt Note: Himalayan salt can be used for a unique touch.

Equipment

  • 9-inch Springform Pan
  • Medium saucepan
  • Large mixing bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly with unsalted butter.
  2. Melt unsalted butter in a medium saucepan over low heat, then whisk in granulated sugar until smooth. Add eggs and vanilla extract, blending thoroughly. Fold in flour, cocoa powder, and sea salt until just combined.
  3. Pour the brownie batter into the prepared springform pan and bake for 25-30 minutes. Cool for 30 minutes on a wire rack.
  4. Beat cream cheese until smooth, then gradually mix in sugar, eggs, vanilla extract, and sour cream until combined. Avoid over-mixing.
  5. Pour the cheesecake filling over the cooled brownie base and bake for an additional 30-35 minutes until set around the edges with a slight jiggle in the center.
  6. For the caramel sauce, cook granulated sugar in a medium saucepan over medium heat until melted and golden. Add butter and heavy cream, stirring until smooth, then mix in sea salt.
  7. Cool the cheesecake for 1 hour, then drizzle with caramel sauce and refrigerate for at least 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 10IUCalcium: 50mgIron: 2mg

Notes

Allow the brownie layer to cool completely before adding the cheesecake to ensure distinct layers. Use high-quality ingredients for best flavor.

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