Caramel Brownie Cheesecake
A decadent dessert combining rich brownie layers, creamy cheesecake, and a luscious caramel swirl, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar
- 0.5 cups unsalted butter, melted
For the brownie layer
- 1 box brownie mix
- 0.25 cups vegetable oil
- 1 large egg
- 2 tablespoons water
For the cheesecake filling
- 24 oz cream cheese, softened Use room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs Use room temperature
- 0.25 cups sour cream
- 0.5 cups caramel sauce For drizzling
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- Prepare the brownie batter according to the package instructions. Spread it evenly in the bottom of the prepared pan.
- Bake the brownie for 20 minutes, then let it cool slightly.
Making the cheesecake
- In a large bowl, whisk together softened cream cheese and granulated sugar until smooth.
- Mix in the vanilla extract.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until completely combined.
- Pour the cheesecake mixture over the cooled brownie layer.
- Drizzle caramel sauce over the cheesecake and swirl it in with a knife.
Baking and cooling
- Bake the cheesecake for 50-60 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Allow it to cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight.
Serving
- Before serving, drizzle extra caramel sauce over the top.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth texture. Don't skip the cooling step to prevent melting layers.