Caramel Brownie Cheesecake

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Description:
This Caramel Brownie Cheesecake is the ultimate dessert that combines the rich, fudgy goodness of brownies with the creamy smoothness of cheesecake, all drizzled with luscious caramel sauce. The contrast between the dense brownie base and the silky cheesecake layer creates a decadent treat that’s perfect for any special occasion or indulgent moment.

Origin:
This dessert is a hybrid of two beloved treats—brownies and cheesecake. The combination of rich chocolate brownies with a creamy cheesecake layer has been popular in various forms, but adding a caramel drizzle takes it to the next level of indulgence. The caramel enhances the sweetness and depth of flavor, making it a showstopper.

Ingredients:

For the brownie base:

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup chocolate chips (optional, for extra richness)

For the cheesecake layer:

  • 2 (8 oz) packages cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream (optional, for extra creaminess)
  • 1 tablespoon all-purpose flour (to help set the cheesecake)

For the caramel sauce:

  • ½ cup unsalted butter
  • 1 cup brown sugar (packed)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Prepare the brownie base:
    • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
    • In a mixing bowl, whisk together the melted butter and granulated sugar until smooth.
    • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
    • In another bowl, sift together the flour, cocoa powder, salt, and baking powder.
    • Gradually fold the dry ingredients into the wet mixture until just combined. If desired, fold in the chocolate chips.
    • Pour the brownie batter into the prepared pan and spread it into an even layer. Set aside.
  2. Prepare the cheesecake layer:
    • In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
    • Add the granulated sugar and beat until combined.
    • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream (if using).
    • Sift the flour into the cheesecake mixture and mix until just combined.
    • Pour the cheesecake batter over the brownie layer in the pan, spreading it into an even layer. Do not stir the layers together.
  3. Bake the cheesecake:
    • Place the cheesecake in the preheated oven and bake for about 45-50 minutes, or until the cheesecake is set and only slightly jiggly in the center. A toothpick inserted should come out mostly clean, though it may have a bit of gooey brownie batter attached to it.
    • After baking, turn off the oven and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
    • Once cooled, remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or overnight for the best results.
  4. Make the caramel sauce:
    • While the cheesecake is cooling, prepare the caramel sauce by melting the butter in a medium saucepan over medium heat.
    • Stir in the brown sugar and bring to a simmer. Let it cook for about 3-4 minutes, stirring frequently.
    • Gradually add the heavy cream, stirring constantly until the caramel sauce thickens (about 5-7 minutes).
    • Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel cool to room temperature before drizzling it over the cheesecake.
  5. Assemble the Caramel Brownie Cheesecake:
    • Once the cheesecake is chilled and the caramel sauce has cooled, drizzle the caramel sauce generously over the top of the cheesecake.
    • If desired, you can also top the cheesecake with additional chocolate chips or shaved chocolate for extra richness.
  6. Serve:
    • Slice and serve your Caramel Brownie Cheesecake chilled. Enjoy the perfect combination of brownie, cheesecake, and caramel!

Tips for Success:

  • Prevent cracks: To minimize cracking in the cheesecake, allow it to cool gradually in the oven after baking. Avoid opening the oven door during baking to keep the temperature stable.
  • Texture variations: If you want a thicker cheesecake layer, you can increase the amount of cream cheese by an extra package or two.
  • Chill well: The cheesecake will be easier to slice and serve once it’s been refrigerated for several hours or overnight.
  • Caramel sauce: You can make the caramel sauce ahead of time and store it in the fridge. Reheat it gently before drizzling it on the cheesecake.

Recommendations:

  • For an added crunch: Sprinkle chopped nuts like pecans or walnuts on top of the caramel sauce for added texture and flavor.
  • Serve with whipped cream: A dollop of freshly whipped cream complements the richness of the caramel and cheesecake layers perfectly.
  • Pair with coffee or dessert wine: This cheesecake pairs wonderfully with a cup of coffee or a glass of dessert wine like late-harvest Riesling.

Nutrition (per serving):
Note: The nutrition values are approximate and will vary depending on specific ingredients and portions.

  • Calories: 450-500 kcal
  • Fat: 30g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Sugar: 35g
  • Protein: 6g
  • Sodium: 200mg

Enjoy this indulgent Caramel Brownie Cheesecake—the perfect blend of rich, fudgy brownies, creamy cheesecake, and a delicious caramel sauce! It’s a dessert that’s sure to impress at any gathering or special occasion.

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