Dreamy Caramel Brownie Cheesecake (Print Version)
# Ingredients:
→ Chocolate Layer
01 -
1 box brownie mix (follow the box directions, including the extra ingredients listed)
→ Creamy Cheesecake
02 -
Three 8-ounce packs (24 ounces total) of softened cream cheese
03 -
1 cup white sugar
04 -
1 teaspoon vanilla extract
05 -
3 eggs, large
06 -
4 tablespoons sour cream
07 -
4 tablespoons heavy cream
→ Sweet Caramel
08 -
1/2 cup caramel sauce (save a bit more for drizzling on top)
→ Toppings
09 -
Whipped cream
10 -
Chocolate curls or shavings
# Instructions:
01 -
Heat your oven to 350°F (175°C). Prep a 9-inch springform pan with some grease. Mix and bake the brownie batter as directed on the box. Cool the baked brownie completely before moving on.
02 -
Lower the oven to 325°F (160°C). Toss the softened cream cheese and sugar in a big mixing bowl. Beat them until smooth and creamy. Mix in the vanilla, sour cream, heavy cream, and eggs until smooth. Evenly pour this batter over the cooled brownie layer.
03 -
Pour half the caramel over the top. Drag a toothpick or the edge of a butter knife through the batter to swirl the caramel gently. Don’t overdo it—leave those pretty streaks intact.
04 -
Bake the cheesecake for 75 minutes, or until the middle is mostly set (a slight wiggle is okay). Let the oven cool with the cheesecake inside for an hour, then bring it to room temperature on your counter.
05 -
Chill in the fridge for at least 4 hours, even better overnight. Before serving, fancy it up with whipped cream, caramel drizzles, and chocolate curls.
# Notes:
01 -
If you beat the cheesecake mixture too much, cracks might form. Be gentle and stop when combined.
02 -
To keep the brownie moist, bake it for a slightly shorter time or choose a fudgy mix.
03 -
Cheesecake cools best slowly; quick cooling can crack the top.