Caramel Brownie Cheesecake
Avoid overmixing the cheesecake batter to prevent excess air and cracking. Bake the cheesecake at a lower temperature and cool gradually in the oven to reduce cracking. Cheesecake doneness: center should have a slight wobble; a toothpick may come out mostly clean with a few moist crumbs. Don’t rush chilling; refrigerate at least 4 hours (preferably overnight) so slices hold their shape. To keep the brownie base fudgy, consider baking it a few minutes less than package time. Ingredient alternatives: Use a gluten-free brownie mix for a gluten-free base; non-dairy cream cheese and coconut/almond-based cream alternatives can be used for dairy-free versions. Storage: Refrigerate tightly covered up to 5 days. Freeze well-wrapped slices up to 2 months; thaw in the refrigerator overnight. Garnish just before serving for best texture.
Time: Prep: 30 mins, Cook: 75 mins, Total: 105 mins
Servings: 12
Ingredients
- Brownie mix, 1 package (prepare with any additional ingredients as directed on the package)
- Cream cheese, 24 oz (three 8-oz packages), softened
- Granulated sugar, 1 cup (200 g)
- Vanilla extract, 1 teaspoon
- Large eggs, 3
- Sour cream, 1/4 cup (60 ml)
- Heavy cream, 1/4 cup (60 ml)
- Caramel sauce, 1/2 cup (plus extra for drizzling on top)
- Whipped cream, for garnish
- Chocolate shavings, for garnish
Instructions
- Prepare the Brownie Base: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Prepare brownie batter according to package directions and bake in the prepared pan per package instructions. Let the baked brownie base cool completely.
- Make the Cheesecake Layer: Reduce oven temperature to 325°F (160°C). Beat softened cream cheese and sugar until smooth, about 2 minutes. Add vanilla, eggs, sour cream, and heavy cream; blend until completely smooth.
- Add the Caramel Swirl: Pour cheesecake batter over the cooled brownie base. Drizzle about half of the caramel sauce over the top and gently swirl with a knife or toothpick to create a marbled effect.
- Bake the Cheesecake: Bake at 325°F (160°C) for 1 hour 15 minutes, until the center is set but slightly jiggly. Turn off the oven and let cheesecake cool gradually in the oven about 1 hour, then cool to room temperature.
- Chill and Garnish: Refrigerate at least 4 hours (preferably overnight). Before serving, garnish with whipped cream, a drizzle of caramel sauce, and chocolate shavings.