Description
This Caramel Brownie Cheesecake Bliss combines the richness of brownies and creaminess of cheesecake with caramel sauce for an unforgettable dessert experience.
Ingredients
Scale
- 1 stick (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (85 g) unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup (62 g) all-purpose flour
- 24 ounces (680 g) cream cheese, completely softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ¼ cup (60 ml) heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ cup caramel sauce (salted preferred)
- Optional: additional drizzle of caramel when serving
- Optional: flaky sea salt for finishing
Instructions
- Start by preheating your oven to 325°F (163°C). Grease the springform pan with non-stick spray or a bit of butter. To avoid a messy oven, place the pan on a rimmed baking sheet. In a large bowl, whisk together the melted butter, granulated sugar, cocoa powder, and fine sea salt until the mixture is smooth and chocolaty. Stir in the vanilla extract to enhance the flavors. Add the eggs one at a time, mixing thoroughly after each addition. Finally, fold in the flour gently, being careful not to overmix. Pour the brownie batter into the prepared pan, spreading it evenly, and bake for around 15 minutes. Allow it to cool while you prepare the cheesecake layer.
- In a separate large bowl, use an electric mixer to beat the cream cheese until it becomes ultra-smooth—this step is crucial for preventing lumps in your cheesecake. Gradually add both granulated and light brown sugars, followed by the heavy cream, mixing until you get a creamy consistency. Incorporate the eggs one at a time, mixing gently—not too much, as you want to keep the mixture light. Finally, add the vanilla extract or vanilla bean paste, which brings an extra depth of flavor to the cheesecake.
- Once your brownie layer has cooled completely, pour the cheesecake mixture over the brownie base, smoothing the top with a spatula. Lightly tap the pan on the counter to release any air bubbles trapped in the mixture. Wipe off any excess batter from the sides of the pan before placing it in the oven. Bake for about 55 minutes to an hour until the cheesecake top looks mostly set; it’s okay if it jiggles slightly in the center. Turn off the oven and crack the door open, letting the cheesecake cool inside for about 10 minutes. Once removed, allow it to cool on a wire rack completely before transferring it to the refrigerator. Chill for a minimum of 4 hours, but overnight is best for optimal flavor and texture.
Notes
Patience is key; allow layers to cool before combining. Overnight chilling enhances both flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 200 mg
- Protein: 6 g