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Caramel Brownie Cheesecake

Irresistible Caramel Brownie Cheesecake to Impress Everyone

A stunning Caramel Brownie Cheesecake that combines creamy cheesecake and fudgy brownies, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Layer
  • 1/2 cup Unsalted Butter Margarine can be used if needed.
  • 1 cup Granulated Sugar Brown sugar will add a deeper flavor.
  • 2 large Eggs Substitutes may affect texture.
  • 1 teaspoon Vanilla Extract Consider almond extract for a unique twist.
  • 1/2 cup All-Purpose Flour Gluten-free flour is a great alternative.
  • 1/3 cup Cocoa Powder Dark cocoa can intensify the richness.
  • 1 pinch Salt Don't skip this crucial ingredient.
Cheesecake Layer
  • 16 ounces Cream Cheese Vegan cream cheese can replace it.
  • 1/2 cup Sour Cream Greek yogurt works well as a substitute.
Caramel Topping
  • 1 cup Granulated Sugar Watch closely to prevent burning.
  • 1/2 cup Unsalted Butter Adds richness to the caramel.
  • 1/2 cup Heavy Cream Light cream can be used for a lighter version.
  • 1 pinch Sea Salt Just a pinch makes all the difference.

Equipment

  • 9-inch springform pan
  • Medium saucepan
  • large mixing bowl
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your 9-inch springform pan with butter or a non-stick spray.
  2. In a medium saucepan, melt 1/2 cup of unsalted butter over low heat. Stir in 1 cup of granulated sugar, then add 2 large eggs and 1 teaspoon of vanilla extract. Sift together 1/2 cup of all-purpose flour, 1/3 cup of cocoa powder, and a pinch of salt, and stir until smooth.
  3. Pour the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let it cool completely in the pan.
  4. In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth. Gradually add 1/2 cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, and 1/2 cup of sour cream, mixing until well blended.
  5. Pour the cheesecake mixture over the cooled brownie layer. Bake for an additional 30 to 35 minutes until set around the edges but jiggly in the center. Cool in the pan.
  6. In a medium saucepan, add 1 cup of granulated sugar over medium heat, stirring until it melts into a deep amber color. Whisk in 1/2 cup of unsalted butter, 1/2 cup of heavy cream, and a pinch of sea salt until smooth. Allow to cool slightly.
  7. Drizzle the warm caramel sauce over the chilled cheesecake, cover with plastic wrap, and refrigerate for at least 2 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7.5gCholesterol: 80mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 75mgIron: 1mg

Notes

Allow your Caramel Brownie Cheesecake to chill for at least 2 hours before serving to enhance flavors.

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