Decadent Caramel Brownie Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ For the Brownie Base
01 -
1 package of brownie mix (use the additional ingredients as directed on the package)
→ For the Cheesecake Layer
02 -
24 ounces (three 8-ounce packages) cream cheese, softened
03 -
1 cup granulated sugar
04 -
1 teaspoon vanilla extract
05 -
3 large eggs
06 -
¼ cup sour cream
07 -
¼ cup heavy cream
→ For the Caramel Swirl
08 -
½ cup caramel sauce (plus extra for drizzling on top)
→ For Garnish
09 -
Whipped cream
10 -
Chocolate shavings
# Let's Cook!:
01 -
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. Prepare the brownie batter according to the package instructions and pour it into the pan. Bake as directed, then let the brownie base cool completely.
02 -
Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the cream cheese and sugar until smooth. Add vanilla extract, eggs, sour cream, and heavy cream, blending until the batter is completely smooth.
03 -
Pour the cheesecake batter over the cooled brownie base. Drizzle half of the caramel sauce over the batter and gently swirl it with a knife or toothpick to create a marbled effect.
04 -
Bake for 1 hour and 15 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Then, remove and cool to room temperature.
05 -
Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, garnish with whipped cream, a drizzle of caramel sauce, and chocolate shavings.
# Cook's Notes:
01 -
Avoid overmixing the cheesecake batter to prevent cracks. Mix just until smooth.
02 -
To prevent cracking, bake at a low temperature and let the cheesecake cool gradually in the oven.
03 -
The cheesecake is done when the center has a slight wobble. A toothpick should come out mostly clean with a few moist crumbs.
04 -
Chill the cheesecake for at least 4 hours to allow the flavors to set and the texture to firm up.