Caramel Brownie Cheesecake

Posted by by Sara 1 year Ago 317 Views

Ingredients:

For the Brownie Layer:

  • 1 box (about 18 oz) brownie mix (plus ingredients required on the box, usually eggs, oil, and water)
  • 1/4 cup chopped walnuts or pecans (optional)

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1/4 cup heavy cream

For the Caramel Sauce:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

For Garnish (Optional):

  • Whipped cream
  • Extra caramel sauce
  • Chopped nuts (walnuts or pecans)
  • Chocolate shavings or cocoa powder

Instructions:

Step 1: Prepare the Brownie Layer

  1. Prepare the brownies: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Make the brownies: Prepare the brownie mix according to the package instructions. If desired, stir in chopped nuts for added crunch.
  3. Bake the brownies: Pour the brownie batter into the prepared pan and bake according to the box instructions, typically 20-25 minutes, until a toothpick inserted comes out mostly clean (it will finish cooking in the oven with the cheesecake layer). Let the brownies cool completely in the pan.

Step 2: Make the Cheesecake Layer

  1. Mix the cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
  2. Add sugar and vanilla: Add granulated sugar and vanilla extract, beating until fully combined.
  3. Add the eggs: Beat in the eggs, one at a time, until smooth.
  4. Add sour cream and heavy cream: Fold in the sour cream and heavy cream until everything is fully incorporated.

Step 3: Assemble the Cheesecake

  1. Layer the cheesecake: Pour the cheesecake mixture over the cooled brownie layer in the springform pan.
  2. Bake: Bake at 325°F (163°C) for 45-50 minutes, or until the cheesecake is mostly set but slightly jiggly in the center.
  3. Cool: Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to set fully.

Step 4: Make the Caramel Sauce

  1. Cook the caramel: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for about 2-3 minutes until it starts to bubble.
  2. Add cream: Carefully add the heavy cream while stirring constantly (it may bubble up). Let the mixture simmer for another 2-3 minutes, until it thickens. Stir in the vanilla extract and pinch of salt.
  3. Cool the caramel: Remove from heat and allow the caramel sauce to cool slightly before drizzling over the cheesecake.

Step 5: Serve

  1. Drizzle caramel: Once the cheesecake has chilled, drizzle the homemade caramel sauce over the top of the cheesecake.
  2. Garnish: Optionally, top with whipped cream, extra caramel sauce, chopped nuts, or chocolate shavings for a fancy finish.
  3. Slice and enjoy: Serve chilled and enjoy the perfect combination of rich cheesecake, gooey brownie, and decadent caramel!

Tips:

  • Make Ahead: This cheesecake is a great make-ahead dessert! You can prepare the entire cheesecake and caramel sauce the day before and store it in the fridge until you’re ready to serve.
  • Fudgy Brownie Layer: For an even fudgier brownie base, under-bake the brownies by about 2-3 minutes before adding the cheesecake layer.
  • Caramel Swirl: For an extra touch, swirl some caramel sauce into the cheesecake filling before baking for a marbled effect.
  • Alternative Caramel: If you’re in a pinch, store-bought caramel sauce will work just fine.

Nutrition (Per Serving – 1 slice of 12):

  • Calories: 450 kcal
  • Protein: 6g
  • Fat: 29g
  • Carbohydrates: 46g
  • Fiber: 2g
  • Sugar: 38g