Okay, friends, gather ’round because I’m about to share something truly special. This Caramel Brownie Cheesecake? It’s not just a dessert; it’s an experience. I remember the first time I made it – my kitchen smelled like a candy shop had exploded in the best way possible. Think rich, fudgy brownies swirled with creamy, tangy cheesecake and then topped with a luscious caramel drizzle. If you love the gooeyness of a perfect brownie and the velvety smoothness of a classic cheesecake, prepare to meet your new favorite dessert. It’s even easier to make than a layered cake, and trust me, the results are out of this world. The way the **caramel brownie cheesecake** layers meld together is absolute perfection.
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What Is Caramel Brownie Cheesecake?
So, what *is* this glorious concoction we’re talking about? Think of it as a brownie base – not just any brownie, but one that’s intensely chocolatey and incredibly moist – topped with a creamy, dreamy cheesecake layer. Then, for the grand finale, everything gets drizzled with a generous helping of homemade or store-bought caramel. The whole thing bakes together, creating this incredible harmony of textures and flavors. It’s essentially three desserts in one, but somehow it all just *works*. And the best part? It’s surprisingly simple to whip up. Seriously, don’t let the “cheesecake” part intimidate you. It’s much easier than you think!
Why you’ll love this recipe?
Let me tell you why this recipe is a total winner in my book. First off, the flavor is just insane. You’ve got the deep, dark chocolate of the brownie, the tangy sweetness of the cheesecake, and that rich, buttery caramel. It’s a trifecta of deliciousness! And believe me, I’m picky when it comes to chocolate. Secondly, even though it looks fancy, this **caramel brownie cheesecake** is surprisingly easy to make. I’ve made it on weeknights before! What I love most about this dessert is that it’s a total crowd-pleaser. I’ve brought it to potlucks, birthday parties, and even just served it up for a cozy night in, and it always gets rave reviews. It’s also cost-effective. You probably have most of the ingredients in your pantry already! Plus, you can really customize it to your liking. Use different types of chocolate in the brownie, add a swirl of peanut butter to the cheesecake layer, or sprinkle some sea salt on top of the caramel for a little extra oomph. If you’re a fan of my salted caramel cookies, then this is the dessert for you. This is one that you can easily make your own. Seriously, you need this recipe in your life. Trust me on this one!
How to Make Caramel Brownie Cheesecake
Quick Overview
Alright, here’s the deal. You’re going to start by making a batch of fudgy brownie batter. Then, you’ll whip up a super easy cheesecake filling. Layer the brownie batter in a baking pan, dollop the cheesecake filling on top, swirl it all together, and bake until golden and set. After it cools, drizzle it with caramel. That’s it! Trust me, it sounds way more complicated than it is. The swirling is the best part, and it always looks different, so you get a unique **caramel brownie cheesecake** every time. This recipe really does come together quickly, and the results are so worth it.
Ingredients
For the Brownie Layer:
* 1 cup (2 sticks) unsalted butter, melted
* 2 cups granulated sugar
* 1 cup unsweetened cocoa powder (I prefer Dutch-processed for a richer flavor)
* 1 teaspoon salt
* 1 teaspoon vanilla extract
* 4 large eggs
* 1 cup all-purpose flour
What is the cheesecake layer?
* 16 ounces cream cheese, softened (full-fat is best for that creamy texture! ) 1/2 cup granulated sugar * 2 large eggs * 1/2 teaspoon vanilla extract
For the Caramel Drizzle:
* 1/2 cup (1 stick) unsalted butter * 1/4 teaspoon salt * 1 cup heavy cream * 2 cups granulated sugar * 3/4 cup sour cream* 1/4 cup grated cheese * 1/3 cup salt What’s your favorite salted caramel flavor? Is it safe to use store-bought caramel sauce?
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to line the bottom with parchment paper as well, just to make sure nothing sticks. I know you don’t want to lose your deliciousness! I usually do this about 15 minutes before I start mixing everything, that way, the oven is good and I don’t have to worry about it. Is it hot when I put the cake in?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the melted butter, sugar, cocoa powder, salt, and vanilla extract. Set aside. Make sure everything is well combined and there are no lumps of cocoa powder. What are the lumps in brownie batter? The mixture should be thick and glossy.
Step 3: Mix Wet Ingredients
Add the eggs, one at a time, mixing well after each addition. Beat until the batter is smooth and shiny. Now, gradually add the flour, mixing until just combined. Be careful not to overmix the batter at this stage. Overmixing can lead to a tough brownie, and we want them fudgy!
Step 4: Combine
What is the best way to spread brownie batter in a baking pan? Make sure the batter reaches all the corners of the pan. Is it necessary to use a spatula to smooth it out? How do I make even baking easier?
Step 5: Prepare Filling
In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the salt. I find that it’s best to use an electric mixer for this step. What is a hand mixer?
Step 6: Layer & Swirl
Dollop spoonfuls of the cream cheese mixture over the brownie batter. Then, use a knife or skewer to swirl the cream cheese into the brownie batter. Get creative with your swirls! There’s no wrong way to do it. I usually do a figure-eight pattern, and it always looks nice. The swirl is also how you get the cheesecake mixed with the brownie, which is really important.
Step 7: Bake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cheesecake comes out with moist crumbs. Be careful not to overbake the cake, or the cheesecake will be dry. The center of the cake should still jiggle slightly. This is a good sign that it’s done. Just keep an eye on it, and adjust the baking time as needed.
Step 8: Cool & Glaze
Let the cake cool completely in the pan before drizzling with caramel sauce. This is crucial. If you drizzle the caramel on while the cake is still warm, it will melt and make the cake soggy. I usually let it cool for at least an hour, and then put it in the fridge for another hour to chill completely. Once cooled, drizzle generously with homemade or store-bought caramel sauce.
Step 9: Slice & Serve
Cut into squares and serve. I like to add a sprinkle of sea salt on top for a little extra flair. You can also garnish with chocolate shavings or chopped nuts. This **caramel brownie cheesecake** is best served cold. Enjoy!
What to Serve It With
This **caramel brownie cheesecake** is decadent enough to stand on its own, but if you’re looking to really elevate the experience, here are a few ideas:
For Breakfast: Pair a slice with a strong cup of coffee or a latte. The bitterness of the coffee balances out the sweetness of the cheesecake perfectly.
For Brunch:Serve with fresh fruit and a mimosa. The bright, citrusy flavors of the mimosa complement the rich, chocolatey flavor of this cake.
As Dessert: After dinner, serve it with a scoop of vanilla ice cream or whipped cream. The cold creaminess of the ice cream or whipped cream enhances the overall experience.
For Cozy Snacks:What’s a good way to curl up with ice cream on chilly evenings? What is my go-to comfort food on a cold night? My family’s tradition is to put it in the microwave for about 15 seconds to heat up the caramel.
How do you make a caramel brownie cheesecake?
Alright, so you’re ready to take on this **caramel brownie cheesecake**? Amazing! Here are a few extra tips and tricks I’ve learned along the way to help you achieve cheesecake perfection:
Mixing Advice:Be careful not to overmix the brownie batter. If you overmix the flour, the gluten will develop, resulting in a tough brownie. For the cheesecake filling, make sure the cream cheese is softened. Softened cream cheese will blend more easily, resulting in a smoother, creamier filling.
Swirl CustomizationHave fun with swirls! There’s no wrong way to do it. Experiment with different patterns and techniques. Use a knife, skewer, or chopstick to create swirls. I like to do a figure-eight pattern, but you can do whatever you like.
Ingredient Swaps: If you don’t have Dutch-processed cocoa powder, you can use regular cocoa powder. Just be sure to add a pinch of baking soda to the batter to neutralize the acidity. For a gluten-free version, you can substitute the all-purpose flour with a gluten-free blend. Just be sure to choose a blend that’s designed for baking.
Baking Tips:Keep an eye on the cheesecake while it’s baking. If the top starts to brown too quickly, you can tent it with foil. How do I prevent my top from burning? Don’t open the oven door too often while baking. What causes a cracked cheesecake?
Glaze Variations:If you’re not a fan of caramel, you can substitute it with chocolate ganache or berry compote. Is there any limit to what you can do with your life? Feel free to experiment and make it your own. Is it worth it to create your own version?
What are some Storing and Reheating Tips?
This **caramel brownie cheesecake** is best served cold, but it can be stored at room temperature for up to 2 days. Just be sure to cover it tightly to prevent it from drying out.
Refrigerator Storage: To store in the refrigerator, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 5 days. The cake tastes best the day after it’s made!
Freezer Instructions: To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months.
Glaze Timing Advice: I recommend waiting to drizzle the caramel sauce on the cake until just before serving. This will prevent the caramel from becoming soggy during storage. Freezing and thawing is always a little dicey with caramel on top.
Frequently Asked Questions
Final Thoughts
So, there you have it! My recipe for Caramel Brownie Cheesecake. I truly hope you give this one a try. It’s a total showstopper that’s guaranteed to impress. Whether you’re baking for a special occasion or just craving something sweet, this cheesecake is sure to hit the spot. And if you loved this recipe, be sure to check out my other brownie and cheesecake recipes. You might just find your new favorite dessert! Happy baking, friends! I can’t wait to hear how yours turns out! Leave a comment below to let me know what you think!
Decadent Double Chocolate Layer Cake
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour for structure
- 2 cups granulated sugar for sweetness
- 0.75 cups unsweetened cocoa powder for rich chocolate flavor
- 1.5 teaspoons baking soda to help the cake rise
- 1 teaspoon baking powder adds extra lift
- 1 teaspoon salt enhances flavor
- 1 cup buttermilk for moisture
- 0.5 cup vegetable oil adds moist texture
- 2 large eggs for binding
- 2 teaspoons vanilla extract for flavor
- 1 cup strong brewed coffee enhances chocolate flavor
Ganache Ingredients
- 8 ounces semisweet chocolate chopped
- 1 cup heavy cream for the ganache
- 1 tablespoon unsalted butter for shine
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla to the flour mixture and beat until well combined.
- Stir in the hot coffee until the batter is smooth and pour evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- For the ganache: in a small saucepan heat the cream until it's about to simmer, then pour it over the chocolate and butter.
- Let the mixture sit for 5 minutes then stir until smooth and glossy.
- Once the cakes are cool, spread the ganache between the layers and over the top and sides of the cake.
