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Silky Caramel Brownie Cheesecake Recipe

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★★★★★

4.6 from 107 reviews

This Silky Caramel Brownie Cheesecake combines a rich chocolate brownie base with a creamy cheesecake layer, topped with a luscious homemade caramel sauce. Perfectly balanced in texture and flavor, it’s an indulgent dessert that delights chocolate and caramel lovers alike.

Ingredients

Scale

Brownie Layer

  • 3 large eggs
  • 150 g (¾ cup) sugar
  • 200 g (1 cup) dark chocolate, chopped
  • 150 g (¾ cup) unsalted butter
  • 100 g (¾ cup) all-purpose flour
  • 2 tbsps cocoa powder
  • 1 tsp vanilla extract
  • 1 pinch of salt

Cheesecake Layer

  • 400 g (16 oz) cream cheese, softened
  • 2 large eggs
  • 100 g (½ cup) sugar
  • 1 tsp vanilla extract

Caramel Topping

  • 200 g (1 cup) sugar
  • 100 ml (½ cup) heavy cream
  • 50 g (¼ cup) unsalted butter
  • 1 pinch of salt

Instructions

  1. Brownie Foundation: Preheat the oven to 180°C (350°F). Grease a springform pan and line it with parchment paper. Melt the chopped dark chocolate and 150 g (¾ cup) unsalted butter together over a water bath until silky smooth. Allow the mixture to cool slightly.
  2. Batter Preparation: In a bowl, whisk 3 large eggs and 150 g (¾ cup) sugar until the mixture is light and fluffy. Gently fold in the cooled chocolate-butter mixture. Then carefully incorporate the flour, cocoa powder, vanilla extract, and a pinch of salt until combined. Spread this batter evenly into the prepared pan and bake for 15 minutes. Allow the brownie layer to cool briefly.
  3. Cheesecake Layer: In a mixing bowl, blend together the softened cream cheese and 100 g (½ cup) sugar until velvety smooth. Add the 2 eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract. Pour this cheesecake batter evenly over the partially baked brownie base and smooth the top with a spatula.
  4. Baking Process: Lower the oven temperature to 160°C (320°F). Bake the cheesecake for 40 to 45 minutes, until the center is set but still has a subtle wobble when gently shaken. After baking, turn off the oven, leave the door slightly open, and let the cheesecake cool inside for one hour to prevent cracking.
  5. Chilling and Caramel Topping: Refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set. To prepare the caramel, melt the 200 g (1 cup) sugar in a saucepan until it reaches an amber color. Slowly add the 100 ml (½ cup) heavy cream, stirring constantly to combine. Then whisk in the 50 g (¼ cup) unsalted butter and a pinch of salt until the caramel sauce is glossy and smooth.
  6. Final Assembly: Carefully unmold the chilled cheesecake from the pan. Drizzle the homemade caramel sauce generously over the top, allowing it to cascade down the sides. Return the cheesecake to the refrigerator for an additional 30 minutes to set the caramel before serving.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
  • Use high-quality dark chocolate for a richer brownie base.
  • Do not overbake the cheesecake; the slight wobble at the center ensures a creamy texture.
  • Allowing the cheesecake to cool in the oven prevents cracks and maintains moisture.
  • The caramel sauce can be stored separately and warmed slightly before drizzling.

Keywords: brownie cheesecake, caramel cheesecake, chocolate dessert, layered cheesecake, homemade caramel sauce, rich dessert

Find it online: https://nayabaker.com/silky-caramel-brownie-cheesecake-recipe/