A decadent dessert that combines rich brownies, creamy cheesecake, and luscious caramel. Perfect for celebrations or whenever you want to indulge in something extraordinary!
Why You’ll Love This Recipe
- Layers of Goodness: Fudgy brownie base, smooth cheesecake, and a caramel drizzle.
- Showstopper Dessert: Guaranteed to impress at any gathering.
- Customizable: Add nuts, chocolate chips, or extra caramel for a personal touch.
Ingredients
Brownie Layer
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ tsp salt
Cheesecake Layer
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Caramel Topping
- 1 cup caramel sauce (store-bought or homemade)
- Optional: Chopped pecans for garnish
Step-by-Step Instructions
Prepare the Brownie Base
- Preheat Oven: Preheat to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract, mixing until smooth.
- Add Dry Ingredients: Sift in cocoa powder, flour, and salt. Fold until just combined.
- Bake: Spread the batter evenly in the prepared pan and bake for 20 minutes. The brownie should be partially set but not fully cooked.
Make the Cheesecake Layer
- Beat Cream Cheese: In a medium bowl, beat softened cream cheese and sugar until smooth. Add eggs and vanilla, mixing until creamy.
- Layer: Pour the cheesecake batter over the partially baked brownie base, spreading evenly.
Bake Together
- Bake Again: Return to the oven and bake for an additional 35-40 minutes, or until the cheesecake is set and slightly golden around the edges.
Cool and Add Caramel
- Cool: Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours (preferably overnight).
- Top with Caramel: Drizzle caramel sauce generously over the cheesecake. Sprinkle with chopped pecans if desired.
Serving and Storage Tips
- Serving: Serve chilled or at room temperature for the best texture. A drizzle of extra caramel on each slice takes it over the top!
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
Helpful Notes
- Brownie Tip: For extra fudginess, add chocolate chips to the brownie batter.
- Caramel Option: Salted caramel adds a beautiful balance to the sweetness.
- Nut-Free Version: Skip the nuts or replace them with toffee bits for added crunch.
FAQs
Q: Can I use a boxed brownie mix?
A: Absolutely! Prepare the mix according to package instructions and bake partially before adding the cheesecake layer.
Q: Can I freeze this dessert?
A: Yes, freeze the cheesecake (without caramel topping) for up to 2 months. Thaw overnight in the fridge and add caramel before serving.
Q: What’s the best pan to use?
A: A springform pan works best for easy removal and clean edges.
