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Caramel Brownie Cheesecake Recipe

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★★★★★

4.5 from 326 reviews

This indulgent Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a smooth, creamy cheesecake layer topped with luscious caramel sauce and a sprinkle of flaky sea salt. Perfectly baked using a water bath to achieve a velvety texture, this dessert is a decadent treat for any special occasion or dessert craving.

Ingredients

Scale

Brownie Base

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder (optional)
  • 1/4 tsp salt (pinch)

Cheesecake Layer

  • 8 oz cream cheese, full-fat, softened
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1/4 cup granulated sugar (estimated from balancing sweetness since original calls for sugar and salt pinch in cheesecake)
  • Pinch of salt

Topping

  • 1/2 cup caramel sauce
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Make Brownie Batter: In a bowl, stir together melted butter, brown sugar, granulated sugar, and a pinch of salt until glossy. Add eggs one at a time, mixing well after each. Fold in the all-purpose flour, cocoa powder, and espresso powder (if using) until fully incorporated. Spread this batter evenly into the prepared pan.
  3. Bake Brownie Base: Bake the brownie base for 15 to 18 minutes until set around the edges but still soft in the center. Remove from oven and set aside.
  4. Prepare Cheesecake Batter: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add sugar and a pinch of salt, then mix in sour cream and vanilla extract until well combined. Add eggs one at a time on low speed, stirring gently after each addition to prevent overmixing.
  5. Assemble for Water Bath Baking: Wrap the outside of the springform pan with aluminum foil to prevent water seeping in. Pour the cheesecake batter evenly over the baked brownie base. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath (bain-marie).
  6. Bake Cheesecake Layer: Bake at 300°F (149°C) for 45 to 60 minutes, or until the edges are set and the center slightly jiggles when shaken. Remove from oven and allow to cool for 30 minutes.
  7. Cool and Chill: Carefully remove the cheesecake from the water bath and cool to room temperature. Cover the pan and refrigerate for at least 6 hours, preferably overnight, to set completely.
  8. Add Caramel Topping and Serve: Before serving, gently warm the caramel sauce until pourable, then spread evenly over the chilled cheesecake. Sprinkle with flaky sea salt if desired for a subtle salty contrast. Slice and serve chilled.

Notes

  • Using room temperature eggs helps the batter combine more smoothly.
  • Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the water bath.
  • If you prefer, use store-bought caramel sauce or make your own for a homemade touch.
  • Letting the cheesecake chill overnight improves texture and flavor development.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Be careful not to overbake; the cheesecake should still have a slight jiggle in the center when done.

Keywords: caramel brownie cheesecake, layered cheesecake, chocolate cheesecake, water bath cheesecake, decadent desserts, caramel desserts

Find it online: https://cookcrisis.com/caramel-brownie-cheesecake-recipe/