Caramel Swirl Brownie Cheesecake Recipe
This decadent Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy vanilla cheesecake layer swirled with luscious caramel. Baked to perfection, this dessert balances dense chocolate with smooth cheesecake and pockets of caramelized sweetness. Finished with whipped cream, extra caramel drizzle, and chocolate shavings, it’s an irresistible treat perfect for special occasions or whenever you crave an indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 5 hours 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Brownie Base:
- 1 package of brownie mix (with additional ingredients as per package instructions, typically eggs and oil)
For the Cheesecake Layer:
- 24 ounces (three 8-ounce packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Caramel Swirl:
- 1/2 cup caramel sauce (plus extra for drizzling on top)
For Garnish:
- Whipped cream
- Chocolate shavings
Instructions
- Prepare the Brownie Base: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan to ease cheesecake removal. Prepare the brownie batter according to package instructions, including necessary additional ingredients like eggs and oil. Pour into the pan and bake as directed. Allow the brownie base to cool completely to avoid melting the cheesecake layer.
- Make the Cheesecake Layer: Reduce oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese and sugar until smooth and creamy, about 2 minutes. Add vanilla extract, eggs, sour cream, and heavy cream; mix until fully combined and smooth to ensure an even, lump-free batter.
- Add the Caramel Swirl: Pour the cheesecake batter over the cooled brownie base. Drizzle half of the caramel sauce on top. Gently swirl the caramel into the cheesecake batter with a butter knife or toothpick to create marbled streaks without overmixing.
- Bake the Cheesecake: Bake in the oven for 1 hour and 15 minutes until the center is set but slightly jiggly. Avoid overbaking to keep the texture creamy. Turn off the oven and allow the cheesecake to cool gradually inside for about an hour to prevent cracking. Remove and cool to room temperature.
- Chill and Garnish: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set flavors. Before serving, top with whipped cream, drizzle with remaining caramel sauce, and sprinkle chocolate shavings for added texture and sweetness.
Notes
- Ensure the brownie base is completely cooled before adding cheesecake layer to maintain distinct layers.
- Do not overmix the caramel swirl to retain beautiful marbled pockets of caramel flavor.
- Gradual cooling inside the oven reduces cracking on the cheesecake surface.
- Chilling overnight enhances the flavor and texture of the cheesecake.
- Use a springform pan for easy removal without damaging the layers.
Keywords: caramel brownie cheesecake, layered cheesecake, caramel swirl cheesecake, brownie base cheesecake dessert, rich cheesecake dessert
