Chocolate Caramel Layered Cheesecake (Print Version)
# Ingredients:
→ For the Brownie Base
01 -
1 box brownie mix (or homemade brownie batter)
02 -
1/4 cup vegetable oil
03 -
2 eggs
04 -
2 tbsp water
→ For the Cheesecake Layer
05 -
16 oz (2 blocks) cream cheese, softened
06 -
1/2 cup granulated sugar
07 -
2 large eggs
08 -
1 tsp vanilla extract
→ For the Toppings
09 -
1/2 cup caramel sauce (plus more for drizzling)
10 -
1 cup whipped cream
11 -
1/4 cup dark chocolate shavings
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Prepare brownie batter according to package or homemade recipe. Spread evenly into the pan. Bake for 15-20 minutes, until just set. Let cool slightly.
02 -
In a mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in vanilla extract.
03 -
Reduce oven temperature to 325°F (160°C). Pour cheesecake batter over the brownie base and smooth the top. Bake for 45-50 minutes, until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
04 -
Refrigerate for at least 4 hours (preferably overnight) to set. Before serving, drizzle with caramel sauce, top with whipped cream, and sprinkle with chocolate shavings.
05 -
Slice and serve chilled. Add extra caramel drizzle for an extra indulgent touch!
# Notes:
01 -
This Caramel Brownie Cheesecake is the perfect combination of rich, fudgy brownies, creamy cheesecake, and luscious caramel. With a decadent texture and indulgent flavors, this dessert is perfect for special occasions or as a treat for chocolate and caramel lovers.
02 -
Each bite offers a delightful balance of chocolatey brownie, velvety cheesecake, and buttery caramel, making it an irresistible showstopper!
03 -
For best results, make this cheesecake a day ahead to allow it to set completely.
04 -
Store leftovers covered in the refrigerator for up to 5 days.