Caramel Brownie Cheesecake Bliss
Delight in layers of rich brownie, creamy cheesecake, and buttery caramel sauce for a decadent dessert that's perfect for any special occasion or sweet craving.
Equipment
- 1 springform pan
- 1 rimmed baking sheet
- 1 large mixing bowl
- 1 wire rack
Ingredients
- 1 stick unsalted butter 113 g, melted
- 1 cup granulated sugar 200 g
- 1 cup unsweetened cocoa powder 85 g
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour 62 g
- 24 ounces cream cheese 680 g, softened to room temperature
- ½ cup granulated sugar 100 g
- ½ cup light brown sugar 100 g
- ¼ cup heavy cream 60 ml
- 4 large eggs room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ cup salted caramel sauce
- Optional: additional caramel sauce for drizzling
- Optional: flaky sea salt for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a springform pan with butter or non-stick spray and place it on a rimmed baking sheet to catch spills.
- In a large bowl, whisk melted butter, granulated sugar, cocoa powder, and sea salt until smooth. Stir in vanilla extract.
- Add eggs one at a time, mixing well after each addition. Fold in flour until just combined.
- Spread brownie batter evenly into the prepared pan. Bake about 15 minutes, then cool completely.
- Beat cream cheese in a large bowl until smooth. Add both sugars and heavy cream; beat until creamy.
- Add eggs one at a time, mixing just until combined. Stir in vanilla extract.
- Pour cheesecake mixture over cooled brownie base. Tap pan gently to remove air bubbles.
- Bake for 55 to 60 minutes until the cheesecake is mostly set. Turn off oven, crack door open, and let cool inside for 10 minutes.
- Remove from oven, cool completely on a wire rack, then refrigerate at least 4 hours or overnight.
- Release cheesecake from pan and transfer to a serving plate. Drizzle caramel sauce over top and sprinkle with flaky sea salt if desired.
- Slice with a knife warmed under hot water and serve chilled or slightly above refrigerator temperature.
Notes
- Cool the brownie layer fully before adding cheesecake to prevent mixing.
- Chill cheesecake overnight for best texture and flavor.
- Warm the knife to cut clean slices easily.
- Use lightly salted caramel for balanced sweetness.