Caramel Brownie Cheesecake Bliss (Printable)

Fudgy brownie base with creamy cheesecake and luscious caramel topping

# Ingredient List:

→ Brownie Base

01 - ½ cup unsalted butter
02 - ¾ cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - ½ cup all-purpose flour
06 - ⅓ cup unsweetened cocoa powder
07 - ¼ tsp salt

→ Cheesecake Layer

08 - 16 oz cream cheese, softened
09 - ½ cup granulated sugar
10 - 2 large eggs
11 - 1 tsp vanilla extract
12 - ¼ cup sour cream

→ Caramel Topping

13 - ¾ cup soft caramels, unwrapped
14 - 2 tbsp heavy cream

# Directions:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt butter in a microwave-safe bowl. Whisk in sugar, eggs, and vanilla until glossy. Sift in flour, cocoa, and salt. Mix just until combined. Spread evenly in the pan.
03 - Beat cream cheese and sugar with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla and sour cream until incorporated.
04 - Pour cheesecake mixture evenly over the brownie layer. Bake for 45-50 minutes until the center is just set and edges are lightly golden.
05 - Cool completely at room temperature, then refrigerate for at least 2 hours until firm.
06 - Melt caramels with heavy cream in a saucepan or microwave, stirring until smooth and glossy.
07 - Pour caramel over chilled cheesecake and spread gently. Refrigerate an additional 30 minutes until set. Slice into bars and serve.

# Expert Tips:

01 -
  • Three favorite desserts in one incredible bite that tastes like you spent all day baking
  • The fudgy brownie base stays perfectly moist even after days in the fridge
  • That moment when warm caramel meets cold cheesecake is absolute dessert nirvana
02 -
  • Room temperature ingredients are non negotiable for the cheesecake layer
  • The center will look underbaked but it sets up perfectly during chilling
  • Caramel that's too thick will tear the cheesecake when you try to spread it
03 -
  • Run a thin knife around the edges before lifting out of the pan
  • The parchment paper overhang is your best friend for easy removal

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