Description
Caramel Brownie Cheesecake Bliss features a fudgy brownie base with a creamy cheesecake layer and a rich caramel drizzle. This indulgent dessert is perfect for any celebration, bringing joy and deliciousness to your table with its simple preparation and outstanding flavors.
Ingredients
Scale
- 1 stick (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (85 g) unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup (62 g) all-purpose flour
- 24 ounces (680 g) cream cheese, completely softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ¼ cup (60 ml) heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ cup caramel sauce (salted preferred)
- Optional: additional drizzle of caramel when serving
- Optional: flaky sea salt for finishing
Instructions
- Preheat oven to 325°F (163°C) and grease a springform pan.
- In a bowl, whisk melted butter, sugar, cocoa powder, and sea salt until smooth. Stir in vanilla and eggs one at a time, then fold in flour.
- Spread brownie batter into the pan and bake for 15 minutes. Let cool completely.
- Beat cream cheese until smooth, then add sugars and heavy cream. Incorporate eggs one at a time and stir in vanilla.
- Pour cheesecake mixture over cooled brownie. Tap the pan to remove air bubbles.
- Bake for 55 minutes to 1 hour until set with a slight jiggle in the center. Cool before refrigerating for at least 4 hours or overnight.
- Serve with drizzled caramel and flaky sea salt.
Notes
Ensure cream cheese is at room temperature for easy mixing.
Use a hot, wet knife for clean slices when serving.
Leftovers can be stored in the fridge for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 25 g
- Sodium: 290 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg