Description
Indulge in a decadent Caramel Brownie Cheesecake Bliss that perfectly combines a fudgy brownie base with a creamy cheesecake layer, topped with luscious salted caramel sauce. This rich dessert is baked to perfection, chilled overnight, and finished with an optional caramel drizzle and flaky sea salt for an irresistible treat.
Ingredients
Scale
Brownie Layer
- 1 stick (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (85 g) unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup (62 g) all-purpose flour
Cheesecake Layer
- 24 ounces (680 g) cream cheese, completely softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ¼ cup (60 ml) heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
Toppings (Optional)
- ½ cup caramel sauce (salted preferred)
- Additional drizzle of caramel when serving
- Flaky sea salt for finishing
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 325°F (163°C). Grease a springform pan with non-stick spray or butter and place it on a rimmed baking sheet to catch any spills during baking.
- Make the Brownie Batter: In a large bowl, whisk together melted butter, granulated sugar, cocoa powder, and fine sea salt until smooth. Stir in vanilla extract. Add eggs one at a time, stirring well after each addition. Gently fold in the flour just until combined, careful not to overmix.
- Bake Brownie Layer: Evenly spread the brownie batter into the prepared springform pan. Bake for approximately 15 minutes until the brownie layer is set. Remove from oven and let cool slightly.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, light brown sugar, and heavy cream, then beat until fully combined and creamy. Add eggs one at a time, mixing just until incorporated. Stir in vanilla extract or vanilla bean paste until evenly distributed.
- Assemble and Bake Cheesecake: Pour the cheesecake mixture over the cooled brownie layer. Gently tap the pan on the counter to release any trapped air bubbles. Bake in the preheated oven for about 55 minutes to 1 hour, or until the cheesecake top appears mostly set but still slightly jiggly in the center.
- Cool the Cheesecake: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 10 minutes to prevent cracking. Then, remove the pan and cool completely on a wire rack before refrigerating.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the layers to fully set and flavors to meld.
- Serve: Once fully chilled, carefully release the cheesecake from the springform pan and transfer it to a serving plate. Drizzle with salted caramel sauce and sprinkle with flaky sea salt if desired. For clean slices, warm your knife under hot water before slicing. Serve chilled or slightly above refrigerator temperature for best texture.
Notes
- Ensure cream cheese is completely softened to room temperature to avoid lumps in the cheesecake layer.
- Use a rimmed baking sheet under the springform pan to catch any batter drips and avoid oven mess.
- Do not overmix the brownie batter once flour is added to keep the brownies tender.
- Cracking the oven door during cooling helps prevent cheesecake cracks by allowing gradual temperature change.
- For clean slices, wipe the knife between cuts and warm the blade under hot water for smooth cutting.
- Preferably refrigerate overnight to enhance flavor and texture before serving.
- Optional flaky sea salt adds a delightful contrast to the sweet caramel topping.
