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To make a caramel brownie cheesecake, you need three key layers: the brownie base, the cheesecake filling, and the homemade caramel sauce. Each layer adds its own flavor and texture.

Caramel Brownie Cheesecake

Indulge in the ultimate Caramel Brownie Cheesecake, a decadent treat that perfectly blends rich chocolate brownies, creamy cheesecake, and homemade caramel sauce! This easy-to-follow recipe is perfect for both beginners and experienced bakers, ensuring your dessert will wow everyone at your next gathering. Treat yourself and your loved ones to a slice of heaven—click through to explore the full recipe and unleash your baking skills today!
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Ingredients
  

For the brownie layer:

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the cheesecake layer:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1/4 cup heavy cream

For the caramel sauce:

1 cup granulated sugar

1/4 cup unsalted butter

1/2 cup heavy cream

1 teaspoon vanilla extract

A pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Place a sheet of parchment paper on the bottom for easy removal of the cheesecake.

    Prepare the Brownie Layer:

      a. In a medium saucepan, melt the unsalted butter over low heat.

        b. Remove from heat, then stir in the sugar, eggs, and vanilla extract until well combined.

          c. Add cocoa powder, flour, salt, and baking powder, mixing until just combined.

            d. Pour the brownie mixture into the prepared springform pan and spread evenly.

              e. Bake for about 20 minutes or until a toothpick inserted comes out with moist crumbs. Let cool slightly.

                Make the Cheesecake Layer:

                  a. In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

                    b. Add the sugar and vanilla, mixing until combined.

                      c. Add the eggs one at a time, mixing on low speed after each addition.

                        d. Incorporate the sour cream and heavy cream until the mixture is creamy and smooth.

                          Combine Layers: Pour the cheesecake mixture over the brownie layer in the springform pan, smoothing the top with a spatula.

                            Bake Cheesecake: Bake in the preheated oven for about 45-50 minutes, or until the edges are set, but the center still has a slight jiggle. Turn off the oven and let the cheesecake sit in the oven with the door slightly open for 1 hour. This helps prevent cracking.

                              Cool and Refrigerate: Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight for the best results.

                                Prepare the Caramel Sauce:

                                  a. In a medium saucepan, combine the granulated sugar and place it over medium heat. Stir constantly until the sugar melts and turns a golden amber color.

                                    b. Remove from heat, then quickly add the butter, stirring until melted and incorporated.

                                      c. Gradually stir in the heavy cream, vanilla extract, and a pinch of salt, being careful as it may bubble.

                                        d. Allow the caramel to cool slightly before pouring over the chilled cheesecake.

                                          Serve: Remove the cheesecake from the springform pan and drizzle with additional caramel sauce just before serving. Cut into slices and enjoy!

                                            Prep Time: 20 minutes | Total Time: 6 hours (includes chilling) | Servings: 12