Description
Luxurious caramel brownie cheesecake merges rich chocolate layers with creamy cheesecake perfection. Silky caramel swirls and intense chocolate create an irresistible dessert you’ll crave from first decadent bite.
Ingredients
Scale
Cake Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Brownie Layer:
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
Caramel Topping:
- 1 cup caramel sauce
- 1/2 cup chopped pecans
- 1/4 cup chocolate shavings
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact base.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- Gently incorporate eggs one at a time, mixing thoroughly after each addition.
- Fold in vanilla extract, sour cream, and heavy cream until the filling is uniform and silky.
- For the brownie layer, whisk together flour, cocoa powder, and salt in a separate bowl.
- Melt butter in a saucepan, then remove from heat and stir in sugar until well combined.
- Add eggs and vanilla to the butter mixture, mixing until the batter is glossy and smooth.
- Gradually fold the dry ingredients into the wet brownie mixture, creating a rich chocolate batter.
- Pour the cheesecake filling over the graham cracker crust, spreading evenly.
- Carefully layer the brownie batter on top of the cheesecake filling, creating a marbled effect with a knife.
- Bake for 60-70 minutes, or until the center is almost set with a slight wobble.
- Remove from the oven and let cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, drizzle generously with caramel sauce.
- Sprinkle chopped pecans and chocolate shavings over the top for added texture and visual appeal.
- Slice and serve chilled, enjoying the decadent layers of brownie, cheesecake, and caramel.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and achieve a smooth, creamy texture.
- Use a water bath during baking to prevent cracks and create a silky, even cheesecake surface.
- Avoid overmixing the batter to keep the cheesecake light and prevent a dense, tough consistency.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 552
- Sugar: 41 g
- Sodium: 314 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 128 mg