Description
A rich and decadent Caramel Brownie Cheesecake that layers fudgy brownie, creamy cheesecake, and luscious caramel for the ultimate dessert indulgence.
Ingredients
- 1 box (18 oz) brownie mix
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tablespoons water
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs (for cheesecake layer)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/2 cup caramel sauce, plus extra for topping
- 1/4 cup chopped pecans or walnuts (optional)
- Pinch of salt
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the brownie mix according to package directions using oil, eggs, and water. Pour half of the brownie batter into the prepared pan and bake for 15 minutes. Set aside to cool slightly.
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, flour, and a pinch of salt until fully combined.
- Pour the cheesecake mixture over the partially baked brownie base.
- Spoon the remaining brownie batter on top in dollops and swirl gently with a knife to create a marbled effect.
- Bake for 55–65 minutes, or until the center is just set. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Drizzle with caramel sauce before serving, and top with chopped nuts if desired.
Notes
- For extra flavor, sprinkle sea salt over the caramel before serving.
- Ensure cream cheese is fully softened for a smooth batter.
- This cheesecake can be made a day ahead for the best texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American