Caramel Brownie Cheesecake Recipe
This Caramel Brownie Cheesecake Recipe combines three beloved desserts into one amazing treat.
Equipment
- 9-inch springform pan
- Electric mixer
- Large mixing bowls (2)
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Double boiler or microwave-safe bowl
Ingredients
- 1 cup butter melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 3 packages 8 oz each cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease springform pan thoroughly.
- Mix melted butter and sugar together. Add eggs one at a time.
- Combine flour, cocoa powder, and salt. Mix into wet ingredients.
- Pour brownie batter into prepared pan. Bake for 25 minutes.
- Beat cream cheese until smooth and fluffy. Add sugar gradually.
- Mix in eggs, vanilla, and sour cream. Beat until combined.
- Pour cheesecake mixture over brownie base. Smooth the top.
- Bake for 45 minutes until center is set. Cool completely.
- Heat sugar in saucepan until golden amber color forms.
- Add butter carefully, then cream and vanilla. Stir constantly.
- Pour caramel over cooled cheesecake. Refrigerate for 4 hours.
Notes
- Use room temperature cream cheese for smooth mixing
- Don't overbake the brownie base - it continues cooking
- Cool completely before adding caramel to prevent melting
- Make caramel slowly to avoid burning the sugar
- Refrigerate overnight for best texture and flavor