Caramel Brownie Cheesecake – A Dreamy Dessert for Every Occasion

This Caramel Brownie Cheesecake is the ultimate indulgence, combining the richness of fudgy brownies with the creamy decadence of cheesecake, all topped off with a sweet caramel swirl. The brownie base provides a dense and chocolatey foundation, while the cheesecake layer adds a smooth, velvety texture. The caramel adds an extra layer of sweetness, perfectly complementing the bitterness of the chocolate. This dessert is perfect for gatherings, family celebrations, or simply to satisfy your sweet tooth. Whether served for a special occasion or just a treat for yourself, it’s sure to be a hit!

Ingredients

• For the Brownie Base:
  
  

  • 1 package of brownie mix (use the 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 the oven to 350°F (175°C). Grease a 9-inch springform pan. Follow the instructions on the brownie mix package, adding any additional ingredients like eggs or oil. Pour the brownie batter into the prepared pan and bake according to the package instructions. Allow the brownie base to cool completely before proceeding with the cheesecake layer.
   
   

2. Make the Cheesecake Layer: Once 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 sugar together until smooth and creamy (about 2 minutes). Add vanilla extract, eggs, sour cream, and heavy cream, and blend until 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. Use a butter knife or toothpick to gently swirl the caramel into the cheesecake batter, creating a marbled effect. Be careful not to over-mix to maintain distinct caramel streaks.
   
   

4. Bake the Cheesecake: Bake for 1 hour and 15 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool gradually inside to prevent cracking. After about an hour, remove from the oven and let it cool to room temperature.
   
   

5. Chill and Garnish: Refrigerate the cheesecake for at least 4 hours or overnight for the best results. Once chilled, garnish with whipped cream, extra caramel sauce, and chocolate shavings before serving.
   
   

Nutritional Value (per serving, based on 12 servings)

• Calories: 350 kcal
  
  

• Protein: 6g
  
  

• Fat: 24g
  
  

• Carbohydrates: 33g
  
  

• Fiber: 1g
  
  

• Sugars: 25g