Caramel Brownie Cheesecake
450kcal
Ingredients
Brownie Base
- 1 package brownie mix (use the additional ingredients as directed on the package)
Cheesecake Layer
- 24 ounces cream cheese, softened Use room temperature for smooth batter.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add at room temperature.
- 1/4 cup sour cream Can substitute with Greek yogurt.
- 1/4 cup heavy cream
- 1/2 cup caramel sauce (plus extra for drizzling on top) Use for swirls on top.
- Whipped cream for serving Garnish before serving.
- Chocolate shavings for serving Garnish before serving.
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the brownie batter as per the package instructions and pour it into the prepared pan. Bake according to the package directions.
- Allow the brownie base to cool completely before adding the cheesecake layer.
Cheesecake Layer
- Reduce the oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth, about 2 minutes.
- Add the vanilla extract, eggs, sour cream, and heavy cream. Blend until completely smooth.
- Pour the cheesecake batter over the cooled brownie base, then drizzle half of the caramel sauce on top. Use a knife to gently swirl the caramel into the batter.
Baking
- Bake for 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and allow the cheesecake to cool gradually in the oven for about an hour.
- After cooling, let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
Serving
- Slice with a hot, clean knife and serve chilled, adding extra caramel, whipped cream, and chocolate shavings on top.
Nutrition
Serving1gCalories450kcalCarbohydrates44gProtein7gFat27gSaturated Fat16gSodium290mgFiber1gSugar32g
Notes
For best results, chill well before serving. This cheesecake can be stored in the fridge for up to 4 days.