Caramel Brownie Cheesecake Bliss
Indulgent layers of fudgy brownies, creamy cheesecake, and rich caramel swirls create a gooey, decadent dessert perfect for chocolate lovers and special occasions.
Equipment
- 1 9x13-inch baking pan lined with parchment or greased
- 1 large mixing bowls
- 1 whisk
- 1 knife or skewer for swirling caramel
Ingredients
- 1 cup unsalted butter melted
- 1½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ tsp salt
- 450 g 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ –¾ cup caramel sauce store-bought or homemade
- Optional: extra caramel for drizzling
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9x13-inch baking pan with parchment or grease it lightly.
- In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Sift in flour, cocoa powder, and salt. Stir until just combined to form brownie batter.
- In another bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, then vanilla extract, mixing until creamy.
- Pour about two-thirds of the brownie batter into the pan, spreading evenly.
- Dollop the cheesecake mixture over the brownie batter layer.
- Add remaining brownie batter in spoonfuls over the cheesecake layer.
- Drizzle caramel sauce on top and use a knife or skewer to swirl it for a marbled effect.
- Bake for 35–45 minutes until edges are set and center is slightly jiggly but not wet.
- Cool completely, then refrigerate at least 2 hours before slicing. Optionally drizzle extra caramel before serving.
Notes
- Don’t overbake for best fudgy texture.
- Add a pinch of sea salt on top to enhance caramel flavor.
- Serve with vanilla ice cream or whipped cream.
- Store refrigerated up to 5 days or freeze for longer.