Description
A showstopping Caramel Brownie Cheesecake with a fudgy brownie base, ultra-creamy cheesecake, and glossy ribbons of caramel. Every bite balances rich chocolate, silky tang, and golden sweetness.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (120 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 1/2 cup (90 g) chocolate chips (optional)
- 24 oz (680 g) cream cheese, room temperature
- 1/2 cup (120 g) sour cream, room temperature
- 1/2 cup (120 ml) heavy cream
- 3/4 cup (90 g) powdered sugar
- 1 cup (240 ml) thick caramel sauce, plus extra for drizzling
- Nonstick spray and parchment for pan
Instructions
- Preheat Your Equipment: Heat oven to 350°F (175°C). Grease a 9 inch springform pan, line the base with parchment, and lightly grease the sides.
- Combine Ingredients: In a bowl whisk melted butter, granulated sugar, and brown sugar until glossy. Whisk in eggs and vanilla. Sift in flour, cocoa, and salt, then fold until just combined. Fold in chocolate chips if using.
- Prepare Your Cooking Vessel: Spread brownie batter evenly in the springform pan. Bake 20 minutes until just set at the edges and slightly soft in the center. Cool 10 minutes. Reduce oven to 325°F (160°C).
- Assemble the Dish: Beat cream cheese until smooth. Mix in sour cream, heavy cream, powdered sugar, and vanilla until silky. Pour over brownie base. Warm caramel slightly, spoon over the surface, and gently swirl with a knife.
- Cook to Perfection: Bake 50 to 55 minutes until edges are set and the center wobbles slightly. Turn off oven, crack the door, and cool inside 1 hour.
- Finishing Touches: Transfer to a rack to reach room temperature, then chill at least 4 hours, preferably overnight. Release springform and remove parchment.
- Serve and Enjoy: Drizzle with extra caramel, slice with a hot knife wiped between cuts, and serve.
Notes
- For the cleanest slices, dip a long knife in hot water, wipe dry, then cut.
- For fewer cracks, bake with the pan wrapped in foil and set inside a shallow water bath.
- Chill overnight for the best set and flavor development.
- Swap sour cream with plain Greek yogurt for a lighter tang.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 115 mg
Keywords: caramel brownie cheesecake, brownie base cheesecake, caramel swirl cheesecake, chocolate caramel dessert, make-ahead cheesecake