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Here’s a Caramel Brownie Bottom Cheesecake recipe that combines the rich, indulgent flavors of a fudgy brownie base with a creamy cheesecake topping, finished off with a luscious caramel sauce. It’s the perfect dessert for any special occasion or when you just want a decadent treat!
Ingredients:
For the brownie bottom:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (45g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the cheesecake layer:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup (60ml) sour cream
- 1/4 cup (60ml) heavy cream
For the caramel sauce:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (60ml) heavy cream
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions:
1. Preheat the oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Make the brownie bottom:
- In a medium bowl, mix together the melted butter and sugar until smooth and combined.
- Add the eggs and vanilla extract and stir until well mixed.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the brownie batter into the prepared springform pan and spread it into an even layer.
3. Bake the brownie layer:
- Bake the brownie layer for about 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The brownie layer will continue to cook slightly when you add the cheesecake layer.
- Remove the brownie from the oven and set aside while you prepare the cheesecake layer.
4. Make the cheesecake layer:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the vanilla extract, eggs, sour cream, and heavy cream. Beat until well combined, scraping down the sides of the bowl as needed.
- Pour the cheesecake batter over the baked brownie layer in the springform pan, spreading it evenly.
5. Bake the cheesecake:
- Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.
6. Make the caramel sauce:
- In a saucepan, melt the butter over medium heat.
- Stir in the brown sugar, and cook for 2-3 minutes until the sugar has dissolved.
- Add the heavy cream and bring to a simmer, stirring constantly. Cook for another 2-3 minutes until the sauce thickens.
- Remove from heat, and stir in the vanilla extract and a pinch of salt. Let the caramel cool to room temperature.
7. Assemble and serve:
- Once the cheesecake has chilled, drizzle the caramel sauce over the top before serving. You can also swirl some caramel into the cheesecake for extra flavor.
- Slice and enjoy the rich, gooey, and indulgent flavors of this Caramel Brownie Bottom Cheesecake!
This dessert is the perfect blend of rich, fudgy brownie, creamy cheesecake, and sweet caramel. It’s sure to be a showstopper at any gathering!
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