Decadent Caramel Brownie Cheesecake

Description:

This Decadent Caramel Brownie Cheesecake combines the best of three worlds: rich chocolate brownies, creamy cheesecake, and luscious caramel. With a fudgy brownie base, a velvety cheesecake layer, and a generous drizzle of homemade caramel, this dessert is pure indulgence in every bite. Perfect for special occasions or whenever you’re craving an over-the-top treat!

Ingredients:

For the Brownie Base:

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 teaspoon salt

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Caramel Topping:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1/2 cup (120ml) heavy cream, warmed
• 2 tablespoons (30g) unsalted butter
• Pinch of salt

Instructions:

1. Prepare the Brownie Base:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth.
3. Sift in the cocoa powder, flour, and salt, and fold until combined.
4. Pour the brownie batter into the prepared pan and spread evenly. Bake for 15–18 minutes, or until the edges are set but the center is slightly underdone. Let cool while preparing the cheesecake layer.

2. Prepare the Cheesecake Layer:

1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Pour the cheesecake mixture over the cooled brownie base. Smooth the top with a spatula.
4. Bake at 325°F (160°C) for 40–45 minutes, or until the cheesecake is set but slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

3. Make the Caramel Topping:

1. In a saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves.
2. Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color.
3. Remove from heat and carefully whisk in the warm heavy cream (it will bubble vigorously).
4. Stir in the butter and a pinch of salt until smooth. Allow the caramel to cool slightly.

4. Assemble:

1. Remove the cheesecake from the springform pan and transfer it to a serving plate.
2. Drizzle the caramel sauce generously over the cheesecake.
3. Optional: Garnish with chocolate shavings, chopped pecans, or whipped cream.

Tips for Success:

• For a richer caramel flavor, let the sugar caramelize until it’s a deep amber but not burnt.
• Ensure the brownie base is completely cool before adding the cheesecake layer to prevent cracking.
• Use a water bath for the cheesecake to ensure an even, creamy texture.

Recommendations:

• Serve chilled for the best texture.
• Pair with a cup of coffee or a glass of milk for a delightful experience.
• Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition (per slice, approximate for 12 servings):

• Calories: ~450
• Protein: 6g
• Fat: 28g
• Carbohydrates: 45g
• Sugar: 38g

This Decadent Caramel Brownie Cheesecake is a show-stopping dessert that will leave everyone begging for the recipe!