Description
Indulge in this decadent Caramel Brownie Cheesecake, a rich blend of creamy cheesecake and fudgy brownie topped with luscious caramel sauce, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup caramel sauce
- ¼ cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- Fold in the chocolate chips gently into the cream cheese mixture.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden.
- While the cheesecake is baking, prepare the caramel sauce by heating it with heavy cream over low heat until smooth and combined.
- Once the cheesecake is done, remove it from the oven and let it cool at room temperature for 1 hour before refrigerating for at least 4 hours or overnight.
- Before serving, drizzle the warm caramel sauce over the cooled cheesecake.
Notes
- For a richer flavor, add a teaspoon of espresso powder to the brownie mixture.
- Top with whipped cream or extra chocolate shavings for presentation.
- This cheesecake can be made a day in advance for optimal flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg