Caramel Brownie Cheesecake Dessert (Print-Friendly Format)

Decadent layers of brownie, creamy cheesecake, and silky caramel create the ultimate sweet indulgence.

# Ingredients You’ll Need:

→ Brownie Layer

01 - 225 g unsalted butter
02 - 400 g granulated sugar
03 - 4 large eggs
04 - 1 teaspoon vanilla extract
05 - 125 g all-purpose flour
06 - 85 g cocoa powder
07 - 0.5 teaspoon salt

→ Cheesecake Layer

08 - 450 g cream cheese, softened
09 - 200 g granulated sugar
10 - 3 large eggs
11 - 1 teaspoon vanilla extract
12 - 120 ml sour cream

→ Caramel Sauce

13 - 200 g granulated sugar
14 - 85 g unsalted butter
15 - 120 ml heavy cream
16 - 1 teaspoon sea salt

# How to Make It:

01 - Preheat oven to 175°C. Melt unsalted butter in a saucepan. Stir in granulated sugar until dissolved, then blend in eggs and vanilla extract until glossy.
02 - Sift all-purpose flour, cocoa powder, and salt together. Incorporate dry mixture into the wet ingredients, mixing until just combined.
03 - Grease a 23 cm springform pan. Pour brownie batter evenly into the pan and bake for 25 to 30 minutes. Allow to cool completely.
04 - In a separate bowl, beat softened cream cheese with sugar until creamy. Add eggs one at a time, mixing well, then blend in vanilla extract and sour cream until smooth.
05 - Pour cheesecake mixture over the cooled brownie base. Return pan to the oven and bake for 30 to 35 minutes, or until just set. Remove and let cool to room temperature.
06 - In a clean saucepan over medium heat, melt granulated sugar, swirling occasionally, until it turns a golden amber. Stir in unsalted butter until fully incorporated, then carefully pour in heavy cream. Whisk in sea salt and cook for 1 minute. Allow to cool slightly.
07 - Drizzle caramel sauce generously over the cooled cheesecake. Refrigerate for a minimum of 2 hours before slicing and serving.

# Extra Tips:

01 - For cleaner slices, use a hot knife and wipe between cuts.

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