Caramel Brownie Cheesecake: A Dreamy Dessert for Every Occasion
There’s something magical about the combination of chocolate, caramel, and cheesecake—each layer adding its own irresistible texture and flavor to create a dessert that’s simply unforgettable. This Caramel Brownie Cheesecake is the ultimate treat for those who love indulgent, decadent desserts. If you’ve ever wondered how you can combine the fudgy goodness of brownies with the rich, creamy dreaminess of cheesecake, this recipe is about to become your new favorite.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Brownie Base:
- 1 package of brownie mix (use the additional ingredients as directed on the package)
For the Cheesecake Layer:
- 24 ounces (three 8-ounce packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Caramel Swirl:
- 1/2 cup caramel sauce (plus extra for drizzling on top)
For Garnish:
- Whipped cream
- Chocolate shavings
Instructions
- Prepare the Brownie Base: Start by preheating your oven to 350°F (175°C). This ensures that the oven is hot enough to bake the brownies perfectly. Grease a 9-inch springform pan, which will make removing the cheesecake much easier once it’s ready. Follow the instructions on your brownie mix package, which will usually require mixing the brownie batter and adding any additional ingredients (such as eggs or oil). Pour the batter into the prepared pan and bake it according to the package instructions. Once baked, allow the brownie base to cool completely before proceeding with the cheesecake layer. It’s important to give it enough time to cool, as the warm brownie can make the cheesecake layer melt into it, which isn’t what we want for this perfect layered effect.
- Make the Cheesecake Layer: After your brownie base has cooled, reduce the oven temperature to 325°F (160°C) to prepare for baking the cheesecake. In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer or stand mixer. Beat until the mixture is smooth and creamy, about 2 minutes. This will give the cheesecake its signature silky texture. Add the vanilla extract, eggs, sour cream, and heavy cream to the mixture and blend until it’s completely smooth. The sour cream and heavy cream will lend the cheesecake its rich, creamy texture that pairs so beautifully with the dense brownie base. This step is important because it ensures a smooth, lump-free batter that will bake evenly in the oven.
- Add the Caramel Swirl: Pour the cheesecake batter over the cooled brownie base. Then, drizzle about half of the caramel sauce over the top of the cheesecake layer. Using a butter knife or toothpick, gently swirl the caramel into the cheesecake batter, creating a marbled effect. Be careful not to overdo it; you want to maintain some distinct caramel streaks in the batter, so don’t mix it too much. This is where the magic happens—those swirls will bake into caramelized pockets of sweetness throughout the cheesecake.
- Bake the Cheesecake: Now, it’s time to bake the cheesecake. Place your pan in the oven and bake for 1 hour and 15 minutes, or until the center of the cheesecake is set but still slightly jiggly. It’s important not to overbake it, as the cheesecake should remain creamy and smooth. If you bake it too long, the cheesecake can become dry and cracked. Once baked, turn off the oven and allow the cheesecake to cool gradually inside the oven. This helps prevent cracking. After about an hour, remove the cheesecake from the oven and let it cool to room temperature.
- Chill and Garnish: After your cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight. Chilling allows the flavors to set and meld together, giving you a richer taste. The caramel flavor will seep deeper into the cheesecake, making every bite a luscious experience. Once it’s chilled, garnish the top of the cheesecake with whipped cream, a drizzle of caramel sauce, and chocolate shavings. These finishing touches add texture and a little extra sweetness, making the dessert even more indulgent.
Notes
- Avoid Overmixing the Cheesecake Batter: Overmixing can incorporate too much air into the batter, which can cause cracks in the cheesecake as it bakes. Mix just until everything is well-combined.
- Prevent Cracking: If you notice cracks forming on top of your cheesecake, don’t worry—it’ll still taste amazing. To prevent cracks, remember to bake your cheesecake at a low temperature and let it cool gradually in the oven.
- How to Tell If the Cheesecake Is Done: The cheesecake should have a slight wobble in the center when it’s done. If you insert a toothpick, it should come out mostly clean, with a few moist crumbs attached.
- Don’t Rush the Chilling Time: The cheesecake needs time to chill properly. If you cut into it too early, it might not hold its shape, so be patient!
- Keep the Brownie Layer from Being Too Dry: If you’re concerned about the brownie base drying out, try baking it for a few minutes less than the recommended time. You can also use a moist brownie mix for an even fudgier base.