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Caramel Brownie Cheesecake

Caramel Brownie Cheesecake

Caramel Brownie Cheesecake is a dessert lover's dream, combining the richness of brownies with the creaminess of cheesecake, all topped off with gooey caramel swirls. Perfect for special occasions or simply indulging in something sweet, this recipe is sure to impress!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 9-inch Springform Pan
  • Parchment paper
  • Large mixing bowl
  • Electric Mixer (Handheld or Stand Mixer)
  • Spatula
  • Measuring cups and spoons
  • Knife or Skewer (for swirling)
  • Oven
  • Wire rack for cooling
  • Refrigerator

Ingredients
  

For the Brownie Layer:

  • 1 box 18-21 oz brownie mix (plus ingredients listed on the box, typically eggs, oil, and water)

For the Cheesecake Layer:

  • 16 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Caramel Swirl:

  • 1/2 cup caramel sauce store-bought or homemade

Instructions
 

Preheat the Oven and Prepare the Pan:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare the Brownie Layer:

  • Prepare the brownie mix according to the package instructions.
  • Pour half of the brownie batter into the prepared springform pan and spread it evenly.

Prepare the Cheesecake Layer:

  • In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract and sour cream until fully combined.

Assemble the Cheesecake:

  • Pour half of the cheesecake batter over the brownie layer in the pan.
  • Drizzle half of the caramel sauce over the cheesecake layer.
  • Repeat the layers: spread the remaining brownie batter, followed by the remaining cheesecake batter, and finish with the remaining caramel sauce.

Create the Caramel Swirl:

  • Use a knife or skewer to gently swirl the caramel sauce into the cheesecake batter to create a marbled effect.

Bake the Cheesecake:

  • Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Cool and Chill:

  • Remove the cheesecake from the oven and let it cool completely on a wire rack.
  • Refrigerate for at least 4 hours or overnight until chilled and set.

Serve:

  • Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan ring.
  • Slice and enjoy your delicious Caramel Brownie Cheesecake!