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Caramel Brownie Cheesecake

Caramel Brownie Cheesecake

Indulge in a luxurious Caramel Brownie Cheesecake, combining a rich, fudgy brownie base with creamy vanilla cheesecake and a lavish topping of salted caramel sauce. Perfect for satisfying your sweet tooth!
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 4 hours
Total Time: 5 hours 45 minutes
Servings: 12

Ingredients
  

For the Brownie Layer:

  • 113 grams of unsalted butter melted
  • 200 grams of granulated sugar
  • 85 grams of unsweetened natural cocoa powder
  • 1/4 teaspoon of fine salt
  • 1/2 teaspoon of vanilla extract
  • 2 large eggs
  • 62 grams of all-purpose flour

For the Cheesecake Layer:

  • 680 grams of cream cheese softened to room temperature
  • 100 grams of granulated sugar
  • 100 grams of light brown sugar
  • 59 milliliters of heavy cream
  • 4 large eggs at room temperature
  • 2 teaspoons of vanilla paste or extract

For the Caramel Topping:

  • 1/2 cup of salted caramel sauce either store-bought or homemade

Instructions

Preparing the Brownie Layer:

  • Oven Preparation: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Use nonstick cooking spray to coat a 9-inch springform pan.
  • Batter Assembly: In a large mixing bowl, combine melted butter, granulated sugar, cocoa powder, and salt. Stir these ingredients until they are well blended and the mixture thickens. If the mixture is too warm, allow it to cool slightly. Incorporate the vanilla extract followed by the eggs, adding one egg at a time and mixing thoroughly after each addition. Once the mixture is smooth and well-blended, fold in the flour until just combined. Spread the batter evenly into the prepared pan.
  • Initial Baking: Place the pan in the preheated oven and bake for approximately 15 minutes, or until the surface begins to set but is not fully baked. Remove from the oven and allow to cool to room temperature, then refrigerate to chill completely before adding the cheesecake layer. Maintain the oven temperature for the subsequent baking.

Preparing the Cheesecake Layer:

  • Cheese Mixture: In the bowl of an electric mixer, beat the cream cheese until it is smooth, approximately 1 minute. Add both granulated and brown sugars along with the heavy cream, and continue to beat until the mixture is well combined and smooth. Periodically scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated. Add the eggs one at a time, mixing just until incorporated after each addition. Stir in the vanilla.
  • Combining Layers: Gently pour the cheesecake mixture over the cooled brownie base in the springform pan. To remove any air bubbles, gently tap the pan on the counter.
  • Final Baking: Place the springform pan on a rimmed baking sheet and bake in the preheated oven for 55 minutes to 1 hour, or until the cheesecake appears set and the top is slightly dry to the touch. The center should still jiggle slightly; be careful not to overbake. Turn off the oven, open the oven door slightly, and allow the cheesecake to cool inside for 10 minutes. This method helps to minimize cracking. Afterward, remove the cheesecake from the oven and allow it to cool completely at room temperature on a wire rack.

Finishing Touches:

  • Chilling: Refrigerate the cheesecake until it is thoroughly chilled, which will take at least 4 hours or preferably overnight.
  • Serving: To serve, release the cheesecake from the springform pan, transfer it to a serving plate, and cut it into slices. Drizzle each slice with the salted caramel sauce just before serving.
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