Caramel Brownie Cheesecake
A delightful hybrid dessert combining a rich, fudgy brownie base with a creamy cheesecake swirled with luxurious caramel, perfect for any celebration.
Ingredients
Brownie Layer
- 1 box brownie mix (Used brands: Ghirardelli or Duncan Hines for rich chocolate flavor)
- 1/4 cup vegetable oil
- 1/4 cup water
- 2 large eggs eggs
Cheesecake Filling
- 16 oz cream cheese, softened (I recommend Philadelphia for its creamy texture) Ensure it's at room temperature to mix smoothly.
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs eggs (yes, you need more!)
Toppings
- 1 cup caramel sauce (homemade or store-bought like Werther’s Original)
- 1/2 cup chocolate chips (Use semi-sweet or dark, depending on how rich you want it)
- 1/2 cup heavy cream (for ultimate creaminess!)
Instructions
Preparation
- Preheat Your Oven: Set it to 350°F (175°C) and grease a 9-inch springform pan. You can also use parchment paper at the bottom for easy removal.
- Prepare the Brownie Mix: In a bowl, combine the brownie mix with vegetable oil, water, and eggs—mix until well combined. Pour the batter into the prepared pan and spread evenly.
- Bake the Brownie Layer: Bake the brownie for 25 minutes until a toothpick inserted comes out with moist crumbs. Remove it from the oven and allow it to cool slightly.
- Make the Cheesecake Filling: In a separate bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Incorporate eggs one at a time, mixing until fully combined.
- Layer the Cheesecake: Pour the cheesecake mixture over the cooled brownie layer, spreading it evenly.
- Add Caramel Swirls: Drizzle caramel sauce over the cheesecake. Use a knife to create beautiful swirls—this is where the magic happens!
- Bake: Return to the oven and bake for an additional 45-50 minutes. You want the cheesecake to be set but still slightly jiggly in the center.
- Cool & Chill: After baking, let it cool at room temperature. Cover it and refrigerate for at least 4 hours, or ideally overnight.
- Finishing Touches: Before serving, top with chocolate chips and extra caramel for that eye-catching finish!
Notes
If you notice the edges browning too quickly, cover with foil. Allow the cheesecake to cool completely before refrigerating to prevent cracks. Store leftovers in an airtight container in the fridge for up to a week. You can assemble the cheesecake up to the baking step, cover it tightly, and keep it in the fridge up to two days ahead of your event.