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Caramel Brownie Cheesecake

Indulge in a decadent Caramel Brownie Cheesecake, combining rich brownies and creamy cheesecake with a touch of caramel. Perfect for any occasion, easy to make, and sure to impress.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 pieces
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • 8 oz cream cheese, softened
  • ¼ cup caramel sauce
  • 1 tsp cornstarch
  • ¼ cup chopped nuts (optional)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Microwave-safe bowl
  • Knife for swirling

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Melt the butter and chocolate chips together in a microwave-safe bowl, stirring until smooth. Let it cool slightly, then whisk in the granulated sugar and vanilla extract.
  3. Add the eggs one at a time, beating well after each addition. Fold in the flour until just combined.
  4. Pour the brownie batter into the prepared pan. Beat the cream cheese until smooth, then add the caramel sauce and cornstarch, mixing until combined. Spoon the cream cheese mixture over the brownie batter and swirl gently with a knife.
  5. Sprinkle chopped nuts on top, if desired. Bake for 35 to 40 minutes, or until the center is set and a toothpick comes out clean. Let it cool completely before slicing and serving.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 6IUCalcium: 4mgIron: 8mg

Notes

Ensure cream cheese is softened for a smooth mixture. Use high-quality caramel sauce for the best flavor. Drizzle additional caramel on top before serving for extra indulgence. Store leftovers in the refrigerator for up to 5 days in an airtight container. Freeze for up to 3 months for long-term storage; thaw at room temperature before serving.
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