Caramel Brownie Cheesecake
A rich, layered dessert combining a fudgy brownie base with silky cheesecake swirled with caramel. Perfect for parties and easy to make using boxed brownie mix.
Ingredients
For the brownie base
- 1 package brownie mix (use the additional ingredients as directed on the package)
For the cheesecake
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup caramel sauce (plus extra for drizzling on top)
To serve
- to taste whipped cream
- to taste chocolate shavings
Instructions
Prepare and bake the brownie base
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the brownie batter following the package directions (mixing in the required eggs, oil, etc.). Pour the batter into the prepared pan and bake according to the package time.
- Cool the brownie completely in the pan before adding the cheesecake layer.
Lower the oven and start the cheesecake batter
- Once the brownie is cool, reduce the oven temperature to 325°F (160°C).
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes.
Add the remaining cheesecake ingredients
- Mix in the vanilla extract. Add the eggs one at a time, beating briefly after each until combined.
- Stir in the sour cream and heavy cream until the batter is fully smooth.
Pour and swirl with caramel
- Pour the cheesecake batter over the cooled brownie base, smoothing the top gently.
- Drizzle the caramel sauce over the cheesecake layer and gently swirl to create a marbled effect.
Bake the layered cheesecake
- Bake at 325°F (160°C) for about 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door closed for about 1 hour to cool slowly.
- Remove and cool to room temperature on a rack.
Chill and finish
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
- Before serving, garnish with whipped cream, extra caramel sauce, and chocolate shavings.
Notes
For best results, soften cream cheese to room temperature before use. Allow cheesecake to cool slowly in the oven after baking to minimize cracks.