Description
Indulge in the decadent layers of this Irresistible Caramel Brownie Cheesecake featuring a rich fudgy brownie base, a creamy cheesecake layer, and a luscious homemade caramel sauce drizzled on top. Perfect for dessert lovers seeking the ultimate sweet treat with a blend of chocolate and caramel flavors.
Ingredients
Scale
Brownie Layer
- 1 cup Unsalted Butter (Can substitute with coconut oil for a dairy-free option)
- 1 cup Granulated Sugar
- 2 Large Eggs (Flax eggs can be used for a vegan variant)
- 1 teaspoon Vanilla Extract (Pure vanilla is ideal)
- 1 cup All-Purpose Flour (Can swap for gluten-free flour)
- 1/2 cup Cocoa Powder (Dutch-processed cocoa is preferred)
- 1/2 teaspoon Salt (Sea salt is preferred)
Cheesecake Layer
- 16 oz Cream Cheese (Use dairy-free cream cheese for vegan option)
- 1 cup Granulated Sugar
- 2 Large Eggs (Flax eggs can be used for a vegan variant)
- 1 teaspoon Vanilla Extract (Pure vanilla is ideal)
- 1/2 cup Sour Cream (Greek yogurt can be used as a substitute)
Caramel Sauce
- 1 cup Granulated Sugar (Melt until golden)
- 1/4 cup Unsalted Butter
- 1/2 cup Heavy Cream (Coconut cream can be used for dairy-free)
- 1/4 teaspoon Sea Salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownie layer.
- Prepare Brownie Batter: Melt the unsalted butter in a medium saucepan over low heat. Stir in the granulated sugar, then add the eggs and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined to form the brownie batter.
- Bake Brownie Layer: Pour the brownie batter into a greased 9-inch springform pan. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove and allow to cool completely.
- Prepare Cheesecake Mixture: In a medium bowl, beat the cream cheese until smooth. Gradually add the sugar, eggs, vanilla extract, and sour cream, mixing thoroughly until creamy and well combined.
- Bake Cheesecake Layer: Spread the cheesecake mixture evenly over the cooled brownie layer in the springform pan. Return to the oven and bake for another 30-35 minutes, until the cheesecake is set but with a slight jiggle in the center.
- Make Caramel Sauce: Melt the granulated sugar in a saucepan over medium heat, stirring until it turns a golden amber color. Carefully stir in the unsalted butter and heavy cream, whisking until the sauce is smooth.
- Finish Caramel Sauce: Add a pinch of sea salt to the caramel sauce and stir to combine.
- Cool and Assemble: Let the cheesecake cool for about 15 minutes at room temperature, then drizzle the caramel sauce over the top evenly.
- Chill: Refrigerate the assembled caramel brownie cheesecake for at least 2 hours to set before slicing and serving.
Notes
- For a dairy-free and vegan option, substitute butter with coconut oil, cream cheese with dairy-free cream cheese, and use flax eggs instead of chicken eggs.
- Use Dutch-processed cocoa powder for a richer chocolate flavor and better color in the brownie layer.
- Be careful when melting sugar for caramel as it can burn quickly; stir constantly and remove from heat as soon as it reaches golden color.
- Allow the brownie layer to cool completely before adding the cheesecake layer to prevent mixing and ensure clean layers.
- You can prepare the caramel sauce ahead of time and store it refrigerated; gently warm before drizzling.
- The cheesecake should have a slight jiggle in the center when done, it will firm up as it cools.
