Description
Indulge in the rich and decadent Caramel Brownie Cheesecake Bliss, a luscious layered dessert featuring a fudgy brownie base topped with creamy cheesecake and a generous drizzle of salted caramel. Perfect for special occasions or whenever you crave a luxurious treat, this dessert combines the best textures and flavors to satisfy your sweet tooth.
Ingredients
Scale
Brownie Layer
- 1 stick (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (85 g) unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup (62 g) all-purpose flour
Cheesecake Layer
- 24 ounces (680 g) cream cheese, completely softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ¼ cup (60 ml) heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
Topping
- ½ cup caramel sauce (salted preferred)
- Optional: additional drizzle of caramel when serving
- Optional: flaky sea salt for finishing
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Grease a springform pan with non-stick spray or butter and place it on a rimmed baking sheet to catch any spills during baking.
- Make the Brownie Base: In a large bowl, whisk together melted butter, sugar, cocoa powder, and fine sea salt until the mixture is smooth. Add vanilla extract and stir. Incorporate the eggs one at a time, mixing well after each addition. Gently fold in the flour just until combined. Spread the batter evenly into the prepared springform pan and bake for about 15 minutes. Remove from the oven and let the brownie layer cool.
- Prepare the Cheesecake Layer: In another large bowl, beat the softened cream cheese until smooth and creamy. Add both granulated and brown sugars along with the heavy cream, beating until well combined and creamy. Add the eggs one at a time, mixing just until each egg is incorporated. Stir in the vanilla extract or vanilla bean paste. Pour this cheesecake mixture evenly over the cooled brownie base. Tap the pan gently to release any air bubbles.
- Bake the Cheesecake: Bake the assembled cheesecake for approximately 55 minutes to 1 hour, or until the top appears mostly set but still slightly jiggly in the center. Once done, turn off the oven, slightly crack the door open, and let the cheesecake cool inside for about 10 minutes to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and transfer to a wire rack to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow it to set fully.
- Serve: After chilling, carefully release the cheesecake from the springform pan and place it on a serving plate. Drizzle caramel sauce over the top and optionally sprinkle with flaky sea salt. For clean slices, warm a knife under hot water before slicing. Serve chilled or slightly above refrigerator temperature for the best texture and flavor experience.
Notes
- For best results, use cream cheese at room temperature to avoid lumps in the cheesecake layer.
- A rimmed baking sheet under the springform pan helps catch any cheesecake batter drips during baking, keeping your oven clean.
- Allow the cheesecake to chill overnight for optimal texture and ease of slicing.
- Warming the knife before slicing prevents cracks and gives clean, neat slices.
- Salted caramel is recommended to balance the sweetness and enhance flavors, but you can adjust caramel sauce type to your preference.
