Description

This Caramel Brownie Cheesecake is the perfect dessert for anyone who loves the combination of rich, chocolatey brownies, smooth and tangy cheesecake, and sweet, buttery caramel. With layers of fudgy brownie, creamy cheesecake, and a marbled swirl of caramel, this dessert delivers a luxurious blend of flavors and textures that will impress any crowd. Despite its decadent, gourmet appearance, this recipe is surprisingly simple to make, making it an excellent choice for both beginner and experienced bakers alike. Perfect for special occasions, holiday gatherings, or just a weekend indulgence, this cheesecake is sure to be a hit.

Ingredients

Scale

Brownie Layer:

1 box (18-21 oz) brownie mix
Ingredients listed on the brownie mix box (usually eggs, oil, water)

Cheesecake Layer:

16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup sour cream

Caramel Swirl:

½ cup caramel sauce (store-bought or homemade)

Instructions

Step 1: Preparing the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure the cheesecake doesn’t stick. This will make it easier to remove after baking.

Step 2: Preparing the Brownie Layer

Prepare the brownie mix according to the package instructions, combining the necessary eggs, oil, and water. Pour half of the brownie batter into the prepared springform pan, spreading it evenly to form the base layer. Reserve the remaining brownie batter for the middle layer.

Step 3: Making the Cheesecake Layer

In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to fully incorporate. Then, mix in the vanilla extract and sour cream until the batter is smooth. Pour half of the cheesecake batter over the brownie layer in the pan and spread evenly.

Step 4: Caramel Swirl Layer

Drizzle ¼ cup of the caramel sauce evenly over the cheesecake layer. Pour the remaining brownie batter on top, followed by the rest of the cheesecake batter. Finally, drizzle the remaining ¼ cup of caramel sauce on top. Using a knife or skewer, gently swirl the caramel into the cheesecake to create a marbled effect.

Step 5: Baking the Cheesecake

Bake the cheesecake in the preheated oven for 45-50 minutes. The edges should be set, while the center should still be slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. This helps prevent the cheesecake from cracking.

Step 6: Cooling and Refrigeration

After the cheesecake has cooled in the oven, remove it and let it cool completely on a wire rack. Once fully cooled, cover the cheesecake and refrigerate for at least 4 hours, or overnight, to allow it to fully set and develop its flavor.

Step 7: Serving Tips

When ready to serve, run a knife around the edge of the pan to loosen the cheesecake. Release the springform pan and remove the outer ring. Garnish with an extra drizzle of caramel sauce, whipped cream, or chocolate shavings if desired. Store any leftovers in the fridge for up to 5 days, or freeze for longer storage.

Notes

Ingredient Tips: For the best flavor and texture, use full-fat cream cheese and high-quality caramel sauce. If you’re feeling ambitious, you can make your own caramel sauce for a richer, more personalized touch.
Customization: Feel free to experiment with flavors! Try using salted caramel for a more savory-sweet balance, or add chocolate chips to the brownie batter for extra indulgence. You can also use fruit preserves like raspberry or strawberry instead of caramel for a fruity twist.
Gluten-Free Option: Substitute the brownie mix with a gluten-free variety, and ensure all other ingredients, such as caramel sauce, are gluten-free.
Storage: If freezing the cheesecake, slice it into individual portions first. Wrap each slice tightly in plastic wrap, then in aluminum foil, and store in an airtight container. This will preserve the cheesecake’s texture and flavor for up to 3 months. Thaw slices in the refrigerator overnight before serving.