Why Make This Recipe
Caramel Brownie Cheesecake is the ultimate dessert that combines the richness of cheesecake with the fudgy goodness of brownies and the sweet touch of caramel. Whether it’s a birthday, holiday, or just a family gathering, this dessert is sure to impress everyone. The harmonious layers and delightful flavors make it a special treat that’s perfect for any occasion.
How to Make Caramel Brownie Cheesecake
Ingredients
- 1 package of brownie mix (use the additional ingredients as directed on the package)
- 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
- 1/2 cup caramel sauce (plus extra for drizzling on top)
- Whipped cream
- Chocolate shavings
Directions
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.
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.
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.
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.
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.
How to Serve Caramel Brownie Cheesecake
When serving Caramel Brownie Cheesecake, slice it into wedges and place each piece on a dessert plate. You can serve it alone or with a scoop of vanilla ice cream for an extra treat. It’s a show-stopping dessert that is sure to steal the spotlight at any gathering.
How to Store Caramel Brownie Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will keep well for up to 5 days. If you want to store it longer, you can freeze the cheesecake for up to 2 months. Just be sure to wrap it securely to avoid freezer burn. Thaw in the refrigerator when you’re ready to enjoy it again.
Tips to Make Caramel Brownie Cheesecake
- Make sure your cream cheese is softened to room temperature for easy mixing.
- Avoid overmixing the batter once you add the eggs to prevent a dense texture.
- For cleaner slices, use a hot knife to cut through the cheesecake.
- Experiment with different toppings like nuts or fruits for a unique twist.
Variation
You can add chocolate chips to the brownie mix for extra chocolate flavor or even replace the caramel with chocolate ganache for a double chocolate treat.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, you can prepare it a day ahead. In fact, chilling it overnight enhances the flavors.
2. Can I use a different type of brownie mix?
Absolutely! You can use any brownie mix you prefer, or even make homemade brownies for a more personalized touch.
3. Is it necessary to use a springform pan?
While it’s not mandatory, a springform pan makes it easier to remove the cheesecake without damaging it.
Caramel Brownie Cheesecake
- Total Time: 95 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A decadent dessert combining the richness of cheesecake, fudgy brownies, and sweet caramel, perfect for any occasion.
Ingredients
- 1 package brownie mix (use additional ingredients as directed)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup caramel sauce (plus extra for drizzling)
- Whipped cream
- Chocolate shavings
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Prepare brownie mix as instructed and pour into the pan. Bake according to package instructions and allow to cool completely.
- Reduce oven temperature to 325°F (160°C). Beat cream cheese and sugar until smooth, about 2 minutes.
- Add vanilla extract, eggs, sour cream, and heavy cream; blend until smooth.
- Pour cheesecake batter over brownie base. Drizzle with half of the caramel sauce and swirl gently.
- Bake for 1 hour and 15 minutes until set but slightly jiggly. Cool gradually in the oven.
- Refrigerate for at least 4 hours or overnight. Garnish with whipped cream, caramel drizzle, and chocolate shavings before serving.
Notes
For best results, allow cream cheese to soften at room temperature and avoid overmixing once eggs are added.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
