Caramel Brownie Cheesecake Recipe
Ingredients
For the brownie base:
1/2 cup (115 g) unsalted butter
4 oz (115 g) dark chocolate, chopped
3/4 cup (150 g) sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (65 g) all-purpose flour
2 tbsp cocoa powder
A pinch of salt
For the cheesecake layer:
16 oz (450 g) cream cheese, softened
3/4 cup (150 g) brown sugar
3 large eggs
1/2 cup (120 ml) heavy cream
1 tsp vanilla extract
2 tbsp caramel sauce
For topping:
Small brownie cubes (you can use leftovers or bake extra)
Caramel sauce for drizzling
Instructions
1. Make the Brownie Base:
1. Preheat oven to 350°F (175°C).
2. Melt butter and chocolate together in a saucepan. Let it cool slightly.
3. Whisk in sugar, eggs, and vanilla.
4. Add flour, cocoa powder, and salt. Mix until smooth.
5. Pour batter into a greased 9-inch springform pan and bake for 15–18 minutes.
6. Let it cool while preparing the cheesecake layer.
2. Make the Cheesecake:
1. In a large bowl, beat cream cheese and brown sugar until creamy.
2. Add eggs one at a time, mixing on low speed.
3. Add vanilla, caramel sauce, and heavy cream. Mix until smooth.
4. Pour the cheesecake mixture over the cooled brownie base.
3. Bake:
1. Bake at 325°F (160°C) for 50–60 minutes, until the center is almost set.
2. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
3. Chill in the fridge for at least 4 hours (preferably overnight).
4. Decorate:
1. Top the cheesecake with brownie cubes.
2. Drizzle caramel sauce generously over the top.
Tips
For extra flavor, sprinkle a bit of sea salt on top of the caramel.
You can use store-bought brownies if you want to save time.
