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Caramel Brownie Cheesecake fetured

Caramel Brownie Cheesecake

Indulge in this delightful Caramel Brownie Cheesecake that combines rich brownies, creamy cheesecake, and luscious caramel for a cozy dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 box box brownie mix Choose your favorite for a rich chocolate flavor.
Cheesecake Filling
  • 2 packages (8 oz each) cream cheese, softened For a smooth and creamy texture.
  • 3/4 cup sugar Sweetens the cheesecake.
  • 1 teaspoon vanilla extract Adds warmth and flavor.
  • 2 large eggs Bring to room temperature.
  • 1 cup sour cream Makes the cheesecake rich and moist.
  • 1/4 cup all-purpose flour Helps bind the ingredients.
Toppings
  • 1/2 cup caramel sauce Can be homemade or store-bought.
  • optional to taste Chocolate chips For extra chocolate flavor on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Prepare the brownie mix according to the box instructions. Pour half into the prepared springform pan.
  3. Bake the brownie base for about 20-25 minutes or until set but still fudgy.
  4. While baking, beat together the softened cream cheese, sugar, and vanilla extract until smooth.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Mix in the sour cream and flour until just combined.
  7. Once baked and cooled, pour the cheesecake batter over the brownie layer.
  8. Drizzle the caramel sauce over the cheesecake and swirl it gently.
  9. Pour the remaining brownie batter over the cheesecake layer.
  10. Bake for 50-60 minutes or until the center jiggles slightly.
  11. Let cool at room temperature before refrigerating for at least 4 hours.
Serving
  1. Before serving, sprinkle chocolate chips and drizzle extra caramel if desired.

Notes

For added flavor, experiment with a pinch of espresso powder in the brownie mix. Store leftovers in the fridge for 5-7 days or freeze for up to a month.