Description
Indulge in a luscious caramel brownie cheesecake that combines crispy brownie edges, creamy cheesecake, and warm caramel for a truly decadent dessert experience.
Ingredients
Scale
- 1 box brownie mix
- 1/2 cup unsalted butter, melted
- 1/4 cup water
- 2 large eggs
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup caramel sauce
- 1 cup chocolate chips (optional)
- Whipped cream for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large mixing bowl, combine the brownie mix with melted butter, water, and 2 eggs as per the package instructions. Pour half into the prepared pan.
- In another bowl, beat cream cheese with sugar and vanilla until smooth. Add 2 eggs, mixing well.
- Pour the cheesecake mixture over the brownie layer and drizzle caramel sauce on top, swirling gently.
- Pour the remaining brownie batter over the top to seal in the layers.
- Bake for 50-60 minutes until the edges are set and the center is slightly jiggly. Let cool before removing the springform pan.
- Drizzle with additional caramel sauce and top with whipped cream if desired. Serve chilled.
Notes
This cheesecake can be made ahead and stored in the fridge for up to five days. You can also freeze it for up to two months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg