Caramel Brownie Cheesecake Bliss
This indulgent dessert combines rich, fudgy brownies with creamy cheesecake and swirls of luscious caramel, perfect for chocolate lovers or special occasions.
Equipment
- 1 9x13-inch baking pan lined with parchment paper or greased
- 2 mixing bowls
- 1 whisk
- 1 knife or skewer for swirling caramel
Ingredients
- 1 cup unsalted butter melted
- 1½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ tsp salt
- 450 g 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ –¾ cup caramel sauce store-bought or homemade
- Optional: extra caramel for drizzling
Instructions
- Preheat oven to 350 °F (175 °C). Prepare a 9x13-inch pan by lining with parchment paper or greasing it.
- In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Sift in flour, cocoa powder, and salt. Gently mix until just combined, being careful not to overmix.
- In a separate bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, then vanilla extract, mixing until creamy and well blended.
- Pour about two-thirds of the brownie batter into the prepared pan and spread evenly.
- Dollop the cheesecake mixture over the brownie batter layer.
- Spoon the remaining brownie batter over the cheesecake mixture.
- Drizzle caramel sauce over the top. Use a knife or skewer to swirl the caramel and brownie batter together for a marbled effect.
- Bake for 35 to 45 minutes, until edges are set and center is slightly jiggly but not wet.
- Allow to cool completely, then refrigerate at least 2 hours before slicing into bars.
- Before serving, drizzle extra caramel sauce if desired.
Notes
- Avoid overbaking to keep the center fudgy.
- Sprinkle sea salt on top for a salted caramel flavor.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Store in fridge up to 5 days or freeze for longer storage.