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Caramel Brownie Cheesecake

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This Caramel Brownie Cheesecake is a dream come true for dessert lovers—a heavenly treat that’s as impressive to look at as it is delicious to eat. Join me in learning how to create this show-stopping dessert that’s perfect for special occasions or anytime you crave a bit of sweetness.

Resume of the recipe:

In just a few steps, you can transform basic ingredients into a dessert masterpiece that will wow your guests and satisfy your sweet tooth. This recipe layers fudgy brownie chunks with creamy cheesecake filling and swirls of gooey caramel for a dessert that’s as beautiful as it is delicious. Whether you’re celebrating a milestone or simply treating yourself, this cheesecake is sure to be a hit.

Exciting Story:

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Picture this: a holiday gathering with friends and family, the table adorned with desserts of all kinds. As we unveiled this Caramel Brownie Cheesecake, its layers of chocolatey goodness and caramel swirls drew everyone’s attention—a dessert that became the highlight of the evening and a new tradition in our celebrations.

Why This Caramel Brownie Cheesecake:

Discover why this cheesecake stands out:

 

  • Rich Flavor Profile: Combines the best of brownies and cheesecake in one irresistible dessert.
  • Impressive Presentation: Layers and swirls create a stunning dessert centerpiece.
  • Perfect for Celebrations: Whether it’s a birthday, holiday, or dinner party, this cheesecake adds a touch of elegance to any occasion.

Ingredients:

Brownie Layer:

  • 1 box (18-21 oz) brownie mix, plus ingredients listed on the box (typically eggs, oil, water)

Cheesecake Layer:

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

Caramel Swirl:

  • 1/2 cup caramel sauce (store-bought or homemade)

How to Make Caramel Brownie Cheesecake:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Prepare the brownie mix according to package instructions. Pour half of the batter into the prepared pan and spread evenly.
  3. In a large bowl, beat cream cheese and sugar until smooth.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until combined.
  5. Pour half of the cheesecake batter over the brownie batter in the pan.
  6. Drizzle half of the caramel sauce over the cheesecake layer.
  7. Repeat layers: remaining brownie batter, remaining cheesecake batter, and remaining caramel sauce.
  8. Use a knife or skewer to gently swirl the caramel sauce into the cheesecake batter to create a marbled effect.
  9. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  10. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  11. Remove from the oven and let cool completely on a wire rack.
  12. Refrigerate for at least 4 hours or overnight until chilled and set.
  13. Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan ring.
Caramel Brownie Cheesecake
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Caramel Brownie Cheesecake

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

  • Brownie Layer:

  • 1 1 box (18-21 oz) brownie mix, plus ingredients listed on the box (typically eggs, oil, water)

  • Cheesecake Layer:

  • 16 ounces 16 cream cheese, softened

  • 1/2 cup 1/2 granulated sugar

  • 2 large 2 eggs, room temperature

  • 1 teaspoon 1 vanilla extract

  • 1/2 cup 1/2 sour cream

  • Caramel Swirl:

  • 1/2 cup 1/2 caramel sauce (store-bought or homemade)

Directions

  • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • Prepare the brownie mix according to package instructions. Pour half of the batter into the prepared pan and spread evenly.
  • In a large bowl, beat cream cheese and sugar until smooth.
  • Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until combined.
  • Pour half of the cheesecake batter over the brownie batter in the pan.
  • Drizzle half of the caramel sauce over the cheesecake layer.
  • Repeat layers: remaining brownie batter, remaining cheesecake batter, and remaining caramel sauce.
  • Use a knife or skewer to gently swirl the caramel sauce into the cheesecake batter to create a marbled effect.
  • Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  • Remove from the oven and let cool completely on a wire rack.
  • Refrigerate for at least 4 hours or overnight until chilled and set.
  • Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan ring.

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