Caramel Brownie Cheesecake Bliss

Caramel Brownie Cheesecake Bliss

A rich, layered dessert with a fudgy brownie base, creamy cheesecake center, and silky caramel finish.

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Serves: 12

Prep Time: 30 minutes

Bake Time: ~1 hour 5 minutes

Chill Time: 4 hours (or overnight)

Pan: 9-inch springform pan

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Ingredients

Brownie Base

• ½ cup (115 g) unsalted butter

• 1 cup (200 g) granulated sugar

• 2 large eggs (room temperature)

• 1 tsp vanilla extract

• ⅓ cup (40 g) unsweetened cocoa powder

• ½ cup (65 g) all-purpose flour

• ¼ tsp salt

• ¼ tsp baking powder

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Cheesecake Layer

• 16 oz (450 g) cream cheese, softened

• ¾ cup (150 g) granulated sugar

• 2 large eggs (room temperature)

• 1 tsp vanilla extract

• ½ cup (120 ml) sour cream or heavy cream

• 1 tbsp cornstarch or all-purpose flour

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Caramel Sauce (homemade or store-bought)

• 1 cup (200 g) granulated sugar

• 6 tbsp unsalted butter, cubed

• ½ cup (120 ml) heavy cream (room temperature)

• ½ tsp salt

• 1 tsp vanilla extract

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Optional Toppings

• Chocolate chips or chunks

• Chopped pecans or walnuts

• Extra caramel drizzle

• Whipped cream

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Directions

1. Prep the Pan

1. Preheat oven to 325°F (160°C).

2. Grease a 9-inch springform pan and line the bottom with parchment paper.

3. Wrap the outside of the pan with foil (prevents leaks if using a water bath).

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2. Make the Brownie Base

1. Melt butter and let cool slightly.

2. Whisk in sugar, eggs, and vanilla until smooth.

3. Sift in cocoa powder, flour, salt, and baking powder. Mix just until combined.

4. Spread evenly in the prepared pan.

5. Bake for 12–15 minutes, until just set but still soft.

6. Remove from oven and set aside.

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3. Prepare the Cheesecake Filling

1. Beat cream cheese and sugar on medium speed until smooth (2–3 minutes).

2. Add eggs one at a time, mixing on low speed.

3. Mix in vanilla, sour cream (or cream), and cornstarch until just combined.

   • Do not overmix to avoid cracks.

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4. Assemble

1. Pour cheesecake batter gently over the brownie base.

2. Smooth the top with a spatula.

3. Tap the pan lightly on the counter to release air bubbles.

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5. Bake

Option A: Water Bath (best texture)

• Place the pan in a larger roasting pan and add hot water halfway up the sides.

Option B: No Water Bath

• Place a pan of hot water on the oven rack below the cheesecake.

Bake at 325°F (160°C) for 45–50 minutes, until edges are set and the center slightly jiggles.

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6. Cool Slowly

1. Turn off oven, crack the door, and let cheesecake rest 1 hour.

2. Remove and cool completely at room temperature.

3. Refrigerate at least 4 hours or overnight.

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7. Make the Caramel Sauce

1. Heat sugar in a saucepan over medium heat until melted and amber-colored.

2. Carefully whisk in butter (it will bubble).

3. Slowly add cream while whisking.

4. Remove from heat; stir in salt and vanilla.

5. Cool slightly until pourable.

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8. Finish & Serve

1. Drizzle caramel sauce generously over chilled cheesecake.

2. Add optional toppings if desired.

3. Slice with a warm knife for clean cuts.

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Tips for Success

• Use room-temperature ingredients for a smooth cheesecake.

• Chill thoroughly before slicing for perfect layers.

• Store covered in the refrigerator for up to 5 days.

• Cheesecake can be frozen (without caramel) for up to 2 months.