Caramel Brownie Cheesecake

This Caramel Brownie Cheesecake is a decadent dessert that combines the rich flavors of a fudgy brownie base with a creamy cheesecake layer, all swirled with luscious caramel. It's a crowd-pleaser perfect for any occasion, from family gatherings to special celebrations. The contrast between the dense brownie and the smooth cheesecake, enhanced by the sweet caramel, creates a delightful treat that will satisfy any sweet tooth.

🧁 Ingredients

For the Brownie Base:

• 1 package of brownie mix (plus additional ingredients as directed on the package)

For the Cheesecake Layer:

• 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

For the Caramel Swirl:

• 1/2 cup caramel sauce (plus extra for drizzling on top)

For Garnish:

• Whipped cream

• Chocolate shavings

🔪 Directions

1. Prepare the Brownie Base:
   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. Prepare the brownie mix according to the package instructions, incorporating any additional ingredients required. Pour the batter into the prepared pan and bake as directed. Once baked, allow the brownie base to cool completely.

2. Make the Cheesecake Layer:
   After the brownie base has cooled, reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract, eggs, sour cream, and heavy cream, blending until the mixture is completely smooth.

3. Add the Caramel Swirl:
   Pour the cheesecake batter over the cooled brownie base. 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 to create a marbled effect.

4. Bake the Cheesecake:
   Place the 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. Turn off the oven and allow the cheesecake to cool gradually inside the oven with the door slightly ajar for about 1 hour. Afterward, remove the cheesecake from the oven and let it cool completely at room temperature.

5. Chill and Serve:
   Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight for best results. Before serving, drizzle the remaining caramel sauce over the top and garnish with whipped cream and chocolate shavings.

🍴 Nutritional Estimate (per serving)

• Calories: ~500–550 kcal

• Total Fat: 30–35 g

• Saturated Fat: 15–20 g

• Cholesterol: 90–100 mg

• Sodium: 300–350 mg

• Total Carbohydrates: 50–60 g

• Dietary Fiber: 1–2 g

• Sugars: 35–45 g

• Protein: 6–8 g