Description
A delicious and indulgent caramel brownie cheesecake that combines rich brownie layers with creamy cheesecake and a drizzle of caramel.
Ingredients
- 2 cups brownie mix (plus ingredients needed for preparation)
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup chocolate chips
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the brownie mix according to package instructions. Pour half of the brownie batter into the bottom of the prepared springform pan, spreading it evenly.
- In a mixing bowl, combine the softened cream cheese, granulated sugar, sour cream, eggs, and vanilla extract. Beat until smooth and creamy.
- Pour the cream cheese mixture over the brownie layer in the springform pan. Drizzle half of the caramel sauce over the cream cheese layer. Use a knife to swirl the caramel into the cream cheese mixture gently.
- Pour the remaining brownie batter over the top, spreading it evenly. Drizzle the remaining caramel sauce on top and sprinkle with chocolate chips and chopped nuts if desired.
- Bake in the preheated oven for 45-50 minutes, or until the center is set and a toothpick inserted comes out mostly clean. Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
- Slice and serve chilled or at room temperature. Drizzle with additional caramel sauce if desired.
Notes
- For a richer flavor, try adding a teaspoon of espresso powder to the cream cheese mixture.
- You can also substitute the caramel sauce with chocolate ganache for a different twist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg