Description
A rich and decadent Caramel Brownie Cheesecake featuring a fudgy brownie base layered with creamy cheesecake and swirls of luscious caramel.
Ingredients
Scale
- 1 package brownie mix (with 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 more for drizzling)
- Whipped cream for serving
- Chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it.
- Prepare the brownie mix according to package instructions and pour the mixture into the prepared pan. Bake as directed.
- Allow the brownie base to cool completely.
- Reduce the oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in vanilla extract, eggs, sour cream, and heavy cream, beating until well combined.
- Pour the cheesecake batter over the cooled brownie base and drizzle half of the caramel sauce, swirling gently.
- Bake for about 1 hour and 15 minutes until the center is slightly set yet jiggly.
- Turn off the oven, allow the cheesecake to cool inside for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with whipped cream, caramel drizzle, and chocolate shavings.
Notes
Make-ahead tips: Prepare the cheesecake a day in advance. Store covered in the fridge for up to 5 days or freeze for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg