Description
An indulgent and comforting dessert combining layers of rich brownie and velvety caramel-infused cheesecake, drizzled with sweet caramel sauce.
Ingredients
Scale
- 1 package of brownie mix (additional ingredients as directed)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup caramel sauce (plus extra for drizzling)
- Whipped cream for garnish
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Prepare brownie batter according to the package instructions and pour into the prepared pan.
- Bake for 20-30 minutes until set, then let cool completely.
- Reduce oven temperature to 325°F (160°C).
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add vanilla, eggs, sour cream, and heavy cream; blend until smooth.
- Pour cheesecake batter over cooled brownie base.
- Drizzle half of the caramel sauce on top and swirl gently with a butter knife.
- Bake for 1 hour and 15 minutes, until the center is slightly wobbly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Garnish with whipped cream, caramel drizzle, and chocolate shavings before serving.
Notes
Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months. Use hot water to dip your knife for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 36g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg