Description
A perfect blend of rich brownie, creamy cheesecake, and luscious caramel sauce, this dessert is sure to impress at any gathering.
Ingredients
Scale
For the Brownie Base:
1 package brownie mix (plus ingredients listed on the package, like eggs, oil, and water)
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
For the Caramel Sauce:
1/2 cup caramel sauce (plus extra for drizzling)
For Garnish:
Whipped cream
Chocolate shavings (optional)
Instructions
- Prepare the Brownie Base:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. Prepare the brownie batter according to the package instructions. Pour the batter into the prepared pan and bake for about 20-25 minutes, or until set. Allow the brownie base to cool completely. - Prepare the Cheesecake Layer:
Lower the oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until well combined. - Add the Caramel Swirl:
Pour the cheesecake mixture over the cooled brownie base. Drizzle 1/2 cup of caramel sauce over the top and use a knife to gently swirl the caramel into the cheesecake layer. - Bake the Cheesecake:
Bake the cheesecake at 325°F for about 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracks. Afterward, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture. - Garnish and Serve:
Before serving, drizzle extra caramel sauce on top and garnish with whipped cream and chocolate shavings if desired. Slice and enjoy the indulgent combination of caramel, brownie, and cheesecake in every bite!
Notes
- Storage: Store any leftover cheesecake in the refrigerator for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 320mg
- Fat: 30 g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1g
- Protein: 6 g
- Cholesterol: 120 mg