Description
Indulgent caramel brownie cheesecake blends rich chocolate layers with creamy cheesecake for a dessert masterpiece. Silky smooth textures and deep caramel notes invite chocolate enthusiasts to savor each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 24 oz cream cheese
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 cup brownie mix
Chocolate Layer:
- 1 cup dark chocolate chips
- 1/4 cup heavy cream
Caramel Topping:
- 1 cup caramel sauce
- 1/2 cup chopped pecans
- 2 tbsp sea salt
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Melt butter and combine with graham cracker crumbs, pressing the mixture firmly into the pan’s base to create a uniform crust.
- Using an electric mixer, blend cream cheese until smooth and creamy, gradually incorporating sugar until fully integrated.
- Gently fold in sour cream, then add eggs one at a time, mixing thoroughly after each addition to ensure a silky texture.
- Incorporate the brownie mix into the cheesecake batter, stirring until evenly distributed with no dry streaks.
- Pour the cheesecake mixture over the graham cracker crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly, then remove from oven and let cool completely.
- For the chocolate layer, heat heavy cream and pour over dark chocolate chips, stirring until a glossy ganache forms.
- Carefully spread the chocolate ganache over the cooled cheesecake, ensuring an even coverage.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, drizzle caramel sauce generously across the top, sprinkle chopped pecans, and finish with a light dusting of sea salt.
- Slice and serve chilled, enjoying the rich layers of flavor and texture.
Notes
- Choose room temperature ingredients to ensure smooth, lump-free cheesecake batter and perfect blending.
- Wrap the springform pan’s exterior with aluminum foil to prevent water seepage during the baking process, creating a more stable cheesecake.
- For gluten-free variation, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs and use a certified gluten-free brownie mix.
- Prevent surface cracking by placing a shallow pan of water on the oven’s bottom rack during baking, creating a humid environment that helps cheesecake cook evenly.
- Prep Time: 30 minutes
- Cook Time: 55-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 36 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg