Description
This irresistible Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a smooth, creamy cheesecake layer, topped with a luscious homemade caramel sauce. Perfect for dessert lovers craving a decadent treat that blends chocolate, cream cheese, and caramel in every bite.
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)
- 1/2 cup Sour Cream (Greek yogurt can be used as a substitute)
- 1/2 cup Heavy Cream (Coconut cream for dairy-free alternative)
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
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 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. Mix in granulated sugar, then add large eggs and vanilla extract, stirring until well combined. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Bake Brownie Layer: Pour the brownie batter into a greased 9-inch springform pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely.
- Prepare Cheesecake Mixture: Beat the cream cheese in a medium bowl until smooth. Gradually mix in sugar, eggs, vanilla extract, and sour cream until creamy and well combined.
- Assemble and Bake Cheesecake Layer: Spread the cheesecake mixture evenly over the cooled brownie layer in the springform pan. Return it to the oven and bake for 30-35 minutes until the cheesecake is set but still slightly jiggly in the center.
- Make Caramel Sauce: In a saucepan over medium heat, melt granulated sugar until it turns golden. Stir in unsalted butter and heavy cream until the sauce is smooth. Add a pinch of sea salt and mix well.
- Cool and Add Caramel: Allow the cheesecake to cool for about 15 minutes. Drizzle the caramel sauce evenly over the top.
- Chill: Refrigerate the assembled cheesecake for at least 2 hours to set fully before serving.
Notes
- You can substitute unsalted butter with coconut oil for a dairy-free brownie base.
- For a vegan version, replace eggs with flax eggs and use dairy-free cream cheese and coconut cream.
- Use Dutch-processed cocoa powder for a richer chocolate flavor in the brownie layer.
- Ensure the caramel sauce is smooth by carefully controlling the heat to avoid burning the sugar.
- Allow the cheesecake to cool completely before adding the cheesecake layer and after baking before drizzling caramel to prevent melting and mixing layers.
- Use a 9-inch springform pan for easy removal and perfect shape.
- Chill the cheesecake adequately to get clean slices when serving.
