Pin it
This fudgy, creamy Caramel Brownie Cheesecake delivers three indulgent layers that will satisfy your deepest dessert cravings. The thick brownie base provides the perfect chocolate foundation for a velvety cheesecake center, all crowned with a luscious salted caramel drizzle that makes each bite absolutely unforgettable.
I first created this cheesecake for my husband's birthday after he couldn't decide between brownies, cheesecake, or caramel for his special dessert. The combination was such a hit that it's now requested for every family celebration where we want to truly indulge.
Ingredients
- For the brownie layer:
- Unsalted butter provides richness and allows you to control the salt level
- Granulated sugar balances the bitterness of cocoa powder
- Unsweetened natural cocoa powder creates an intensely chocolaty foundation
- Fine salt enhances all flavors and balances sweetness
- Vanilla extract adds depth to the chocolate flavor
- Large eggs provide structure and richness
- All-purpose flour gives just enough structure while keeping brownies fudgy
- For the cheesecake layer:
- Cream cheese must be completely softened to ensure a silky smooth texture
- Granulated sugar provides clean sweetness
- Light brown sugar adds caramel notes and moisture
- Heavy cream creates an extra creamy texture
- Large eggs bind everything together while adding richness
- Vanilla paste offers more concentrated flavor than extract
- For the topping:
- Salted caramel sauce adds the perfect sweet-salty finish
Step-by-Step Instructions
- Brownie Base:
- Start with butter melting. Combine melted butter with sugar, cocoa powder, and salt in a large bowl, stirring thoroughly until mixture resembles a thick paste. Allow to cool slightly if still hot from the butter. This cooling step prevents the eggs from cooking when added.
- Add Vanilla and Eggs:
- Incorporate vanilla, then add eggs one at a time, mixing thoroughly after each addition. This methodical approach ensures proper emulsification for the perfect brownie texture. The batter should become shiny and well blended.
- Add Flour:
- Gently stir in flour just until no dry streaks remain. Overmixing at this stage can create tough brownies. Spread the thick batter evenly in your prepared springform pan.
- Partial Bake:
- Bake for exactly 15 minutes at 325°F. The brownie layer should be just beginning to set but still underbaked. This ensures the final dessert will have the perfect fudgy texture after the cheesecake layer bakes.
- Prepare Cheesecake Mixture:
- Beat room temperature cream cheese until completely smooth with no lumps. This may take several minutes. Add both sugars and heavy cream, beating until fully incorporated. Scrape down the bowl thoroughly to ensure no cream cheese pockets remain.
- Add Eggs and Vanilla:
- Add eggs one at a time, mixing just until each disappears into the batter. Overmixing can incorporate too much air, causing cracks later. Mix in vanilla paste until just combined.
- Pour and Bake:
- Pour the silky cheesecake batter over the cooled brownie base. Tap the pan gently on the counter several times to release any trapped air bubbles. Place on a rimmed baking sheet and bake for approximately one hour until the top appears slightly dry.
- Cooling Process:
- Follow the gradual cooling method exactly. Allow the cheesecake to cool with the oven door cracked for 10 minutes before removing to room temperature. This prevents sudden temperature changes that cause cracking. Refrigerate for at least 4 hours or overnight for the perfect texture.
- Serve with Caramel:
- Just before serving, drizzle each slice with salted caramel sauce. The warm caramel against the cold cheesecake creates a beautiful temperature contrast.
The unsweetened cocoa powder in the brownie base is truly the secret hero of this recipe. I discovered that using natural cocoa rather than Dutch-processed creates a more intensely chocolate flavor that stands up beautifully to the rich cheesecake layer. My family always fights over the edge pieces where the brownie is slightly more baked and provides a wonderful textural contrast.
Preventing Cheesecake Cracks
The most common issue with cheesecakes is developing cracks on the surface. Prevent this by ensuring all ingredients are at room temperature before beginning. Overmixing after adding eggs incorporates too much air that expands during baking. The water bath method can help maintain even temperature but is not strictly necessary with this recipe if you follow the cooling instructions precisely. The gradual cooling process allows the cheesecake to slowly adjust to temperature changes.
Storage and Make-Ahead Tips
This cheesecake actually improves with time as flavors meld. Store covered in the refrigerator for up to five days. For the freshest taste, add the caramel sauce just before serving rather than storing with it already applied. To freeze, chill completely first, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to two months. Thaw overnight in the refrigerator before serving. Individual slices can also be frozen for portion control.
Caramel Sauce Options
While homemade salted caramel sauce provides the best flavor, quality store-bought options work well when pressed for time. To make homemade sauce, combine sugar, butter, heavy cream, and sea salt. The key is watching the sugar carefully as it caramelizes to prevent burning. For a different twist, try dulce de leche or chocolate ganache as alternative toppings. Each provides a different complementary flavor profile to the chocolate and vanilla layers.
Serving Suggestions
For the ultimate dessert experience, warm your caramel sauce slightly before drizzling over cold cheesecake slices. Add a sprinkle of flaky sea salt to enhance the sweet-salty contrast. For special occasions, add a dollop of unsweetened whipped cream and chocolate shavings. Serve smaller slices than you might think necessary as this dessert is exceptionally rich. Pair with coffee or a small glass of dessert wine for a memorable finish to any meal.
Frequently Asked Questions
- → Can I use store-bought caramel sauce?
Yes, store-bought caramel works perfectly for this recipe. However, homemade salted caramel will add a richer depth of flavor.
- → How do I prevent cracks in the cheesecake?
Allow the cheesecake to cool gradually by turning off the oven, cracking open the door, and letting it sit for 10 minutes before removing it.
- → Can I prepare this dessert ahead of time?
Absolutely! This dessert needs to chill for at least 4 hours or overnight, making it a great option to prepare a day in advance.
- → Can I substitute the brownie layer with a different base?
Yes, you can use a cookie crust or even a graham cracker crust, but the fudgy brownie layer adds a unique richness.
- → How should I store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage.