Here’s a decadent recipe for Caramel Brownie Cheesecake that combines the richness of brownies with creamy cheesecake and indulgent caramel:
Caramel Brownie Cheesecake
Ingredients:
For the Brownie Base:
- 1 box (18.3 oz) brownie mix, plus ingredients called for on the box (typically eggs, oil, water)
For the Cheesecake Filling:
- 24 oz (three 8 oz packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat Oven and Prepare Brownie Base:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the brownie mix according to the package instructions. Pour the batter into the prepared springform pan and spread it evenly. Bake the brownie base for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let it cool while preparing the cheesecake filling.
- Reduce Oven Temperature:
- Reduce the oven temperature to 325°F (160°C).
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, and beat until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until smooth and creamy.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled brownie base in the springform pan. Smooth the top with a spatula.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet to catch any potential leaks. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill:
- Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set.
- Make the Caramel Sauce:
- In a medium saucepan, heat the granulated sugar over medium-high heat, stirring constantly with a whisk. The sugar will clump up, but keep stirring until it melts and turns a deep amber color.
- Carefully add the butter pieces, whisking constantly until melted and combined.
- Slowly pour in the heavy cream while whisking vigorously. The mixture will bubble up, so be cautious.
- Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel sauce cool for about 10-15 minutes.
- Serve:
- Release the cheesecake from the springform pan and transfer to a serving plate.
- Drizzle the cooled caramel sauce over the top of the cheesecake.
- Slice and serve chilled. Enjoy the rich, creamy, and caramel-filled goodness!
Tips:
- Brownie Texture: Ensure not to overbake the brownie base to keep it moist and fudgy.
- Caramel Sauce: If the caramel sauce hardens upon cooling, gently reheat it over low heat until it reaches a pourable consistency.
- Storage: Store any leftovers covered in the refrigerator for up to 5 days.
This Caramel Brownie Cheesecake is a heavenly dessert that combines the best of brownies, cheesecake, and caramel into one irresistible treat. Perfect for special occasions or any time you crave a luxurious dessert experience!
