Caramel Brownie Cheesecake Bliss (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 package of brownie mix (use the additional ingredients as directed on the package)
→ Cheesecake Layer
02 -
24 ounces (three 8-ounce packages) cream cheese, softened
03 -
1 cup granulated sugar
04 -
1 teaspoon vanilla extract
05 -
3 large eggs
06 -
1/4 cup sour cream
07 -
1/4 cup heavy cream
→ Caramel Swirl
08 -
1/2 cup caramel sauce (plus extra for drizzling on top)
→ Garnish
09 -
Whipped cream
10 -
Chocolate shavings
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Mix and prepare the brownie batter according to package instructions and bake in the prepared pan. Allow the brownie base to cool completely before proceeding.
02 -
Reduce oven temperature to 325°F (160°C). Beat softened cream cheese and sugar in a large bowl until smooth and creamy. Add vanilla extract, eggs, sour cream, and heavy cream, blending until smooth. Pour the cheesecake batter over the cooled brownie base.
03 -
Drizzle half the caramel sauce over the cheesecake batter. Use a butter knife or toothpick to gently swirl the caramel into the batter, creating a marbled effect. Avoid overmixing to maintain defined caramel streaks.
04 -
Bake for 1 hour and 15 minutes, or until the center is set but slightly jiggly. Turn off oven and allow the cheesecake to cool inside for an additional hour. Afterward, let it cool to room temperature.
05 -
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow flavors to set. Before serving, garnish with whipped cream, a drizzle of caramel sauce, and chocolate shavings.
# Notes:
01 -
Overmixing the cheesecake batter can cause cracks. Mix only until ingredients are just combined.
02 -
To prevent dryness in the brownie base, reduce its bake time slightly or use a moist brownie mix.
03 -
Ensure the cheesecake cools gradually to avoid cracking on the surface.