Caramel Brownie Cheesecake
A delightful dessert combining fudgy brownies and creamy cheesecake, topped with luscious caramel.
Ingredients
For the Brownie Base
- 1 package rich brownie mix plus additional ingredients as required for preparation
For the Cheesecake Mixture
- 24 ounces cream cheese softened
- 1 cup granulated sugar smooth and sweet
- 1 teaspoon vanilla extract aromatic
- 3 large eggs free-range preferred for flavor
- 1/4 cup sour cream tangy
- 1/4 cup heavy cream velvety
- 1/2 cup caramel sauce plus extra for drizzling
- to taste whipped cream light and fluffy for topping
- to taste chocolate shavings for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Prepare the brownie mix according to package instructions. Pour the batter into the prepared pan and bake as directed. Allow to cool completely on a wire rack.
Cheesecake Mixture
- Reduce the oven temperature to 325°F (160°C). In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the vanilla extract, eggs, sour cream, and heavy cream, mixing until well-blended.
- Pour the cheesecake batter onto the cooled brownie layer, drizzle caramel sauce over the top, and swirl it with a knife.
Baking
- Bake in the preheated oven for about 1 hour and 15 minutes, until the center is set but still slightly jiggly.
- Let the cheesecake cool in the oven with the door ajar.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
Serving
- Before serving, top with whipped cream, caramel drizzle, and chocolate shavings.
Notes
Make sure to let the cream cheese fully soften for a smoother batter and refrigerate overnight for the best flavor. Avoid skipping the cooling step to prevent cracks.