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Caramel Brownie Cheesecake

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A rich, fudgy brownie base topped with a velvety cream cheese filling and drizzled with luscious caramel sauce.

Ingredients

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  • 1 box brownie mix (plus ingredients as directed on the box)
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup caramel sauce
  • 1/2 cup chocolate shavings

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare the brownie mix according to the package instructions. Once mixed, pour it into a greased springform pan, ensuring it’s evenly spread out. Bake for 20-25 minutes, until the edges appear set, but the center is still slightly soft.
  2. While the brownie base bakes, grab a mixing bowl and beat together the softened cream cheese, sugar, and vanilla extract until it’s smooth and creamy. Add the eggs one at a time, mixing well after each addition until fully combined.
  3. Once your brownie base is done baking and has cooled slightly, pour the cheesecake mixture evenly over the baked brownie layer.
  4. Return the cheesecake to the oven and bake for an additional 30-35 minutes, until the cheesecake is set but still has a slight jiggle in the center.
  5. After baking, remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours, or overnight if possible.
  6. Before serving, drizzle the caramel sauce over the top and sprinkle generously with chocolate shavings.

Notes

For easier slicing, run a knife along the inner edges of the springform pan after cooling. This cheesecake can be made a day in advance and left to chill overnight.

Nutrition

Find it online: https://doughgirlbylea.com/caramel-brownie-cheesecake-recipe-6/

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