Description
A Decadent Dessert with Rich Layers of Fudgy Brownies and Creamy Cheesecake, Drizzled with Caramel!
Ingredients
Scale
For the Brownie Base:
- 1 box brownie mix (family size, 9x13 inch)
- Ingredients listed on the box (typically eggs, oil, and water)
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Caramel Sauce:
- 1 cup caramel sauce (store-bought or homemade)
- Sea salt (optional, for a salted caramel touch)
For the Topping:
- ½ cup mini chocolate chips
- ½ cup chopped pecans or walnuts (optional)
- Extra caramel sauce for drizzling
Instructions
- Prepare the Brownie Base:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the brownie mix according to package instructions.
- Pour the brownie batter into the prepared springform pan and bake for 15-20 minutes, or until the top is set but still slightly underbaked in the center. Remove from the oven and let cool while preparing the cheesecake layer.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sugar and mix well.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract and sour cream until smooth.
- Bake the Cheesecake:
- Pour the cheesecake batter over the cooled brownie base in the springform pan.
- Bake for 45-55 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Add the Caramel and Toppings:
- Before serving, drizzle the top of the cheesecake with caramel sauce.
- Sprinkle mini chocolate chips and chopped nuts (if using) over the caramel.
- Drizzle more caramel on top and sprinkle with a pinch of sea salt if desired for a salted caramel finish.
- Serve:
- Slice the cheesecake and serve with an extra drizzle of caramel sauce.
Notes
- Storage: Keep leftovers covered and refrigerated for up to 5 days.
- Make-Ahead Tip: Make this cheesecake a day in advance for easy entertaining.
- Variation: Try using a chocolate or vanilla cookie crust instead of brownies for a different flavor base.
- Prep Time: 30 minutes
- Cook Time: 1 hour Chilling time: 4 hours
Nutrition
- Calories: 520
- Fat: 30g
- Carbohydrates: 55g
- Protein: 8g