why make this recipe
Caramel Brownie Cheesecake is a delightful dessert that combines three loved treats into one amazing creation. The rich brownie base, creamy cheesecake filling, and sweet caramel drizzle make it perfect for any occasion. Whether it’s a birthday, holiday, or just a regular day, this dessert will impress everyone. It’s simple to make and is sure to satisfy your sweet tooth.
how to make Caramel Brownie Cheesecake
Ingredients:
- 1 box brownie mix
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 cup caramel sauce
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sour cream
- Additional caramel sauce for drizzling
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the brownie mix according to package instructions using the oil and eggs. Pour half of the brownie batter into the prepared pan and bake for 15 minutes.
- In a bowl, beat the cream cheese, sugar, and vanilla until smooth. Mix in the eggs and sour cream until well combined.
- Pour the cheesecake mixture over the half-baked brownie. Drizzle with caramel sauce.
- Top with the remaining brownie batter and swirl gently with a knife.
- Bake for an additional 30-35 minutes until set.
- Let cool, then refrigerate for at least 4 hours.
- Serve with additional caramel sauce drizzled on top.
how to serve Caramel Brownie Cheesecake
This cheesecake is delicious on its own, but you can enhance it with more caramel sauce drizzled on top. Serve it chilled for the best flavor and texture. You can also add whipped cream or chocolate shavings for extra decoration if desired.
how to store Caramel Brownie Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or foil to keep it fresh. It can last for about 4-5 days in the fridge. For longer storage, you can freeze it for up to a month. Just make sure to wrap it tightly.
tips to make Caramel Brownie Cheesecake
- Make sure the cream cheese is fully softened for a smooth filling.
- Swirling the brownie batter allows for a nice marbled effect—don’t overdo it!
- Let the cheesecake cool completely before refrigerating to avoid condensation.
Serving Ideas
This Caramel Brownie Cheesecake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries can also add a nice touch and a pop of color to your dessert plate.
Final Thoughts
Caramel Brownie Cheesecake is a rich and tasty treat loved by many. It’s simple enough for beginners and indulgent enough to please everyone. If you love brownies, cheesecake, and caramel, you will definitely enjoy this recipe!
FAQs
1. Can I use homemade brownie batter instead of a mix?
Yes, you can use homemade brownie batter if you prefer, just ensure it’s the right consistency.
2. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead. Just allow it to chill in the fridge for at least 4 hours before serving.
3. What can I use instead of cream cheese?
You can try using mascarpone cheese or a dairy-free cream cheese for a different flavor, but this may slightly change the texture.
Caramel Brownie Cheesecake
Ingredients
For the Brownie Base
- 1 box brownie mix
- 1/4 cup vegetable oil
- 2 large eggs
For the Cheesecake Filling
- 8 oz cream cheese, softened Make sure it is fully softened for a smooth filling.
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup caramel sauce Additional caramel sauce for drizzling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the brownie mix according to package instructions using the oil and eggs. Pour half of the brownie batter into the prepared pan and bake for 15 minutes.
Cheesecake Filling
- In a bowl, beat the cream cheese, sugar, and vanilla until smooth. Mix in the eggs and sour cream until well combined.
- Pour the cheesecake mixture over the half-baked brownie. Drizzle with caramel sauce.
- Top with the remaining brownie batter and swirl gently with a knife.
Baking
- Bake for an additional 30-35 minutes until set.
- Let cool, then refrigerate for at least 4 hours.
Serving
- Serve with additional caramel sauce drizzled on top.