Caramel Brownie Cheesecake Bliss (Printable)
Fudgy brownie layers with creamy cheesecake and luscious caramel topping create an irresistible dessert bar.
# What You'll Need:
→ 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
# Steps:
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. Add vanilla and sour cream. Pour evenly over the brownie layer.
04 - Bake for 45–50 minutes until center is just set and edges are lightly golden. Cool completely at room temperature, then refrigerate for at least 2 hours.
05 - Melt caramels with heavy cream in a saucepan or microwave, stirring until smooth. Pour over chilled cheesecake and spread gently. Refrigerate 30 minutes until set. Slice into bars and serve.
# Expert Advice:
01 -
- The three layer magic creates that perfect contrast of textures you crave in desserts
- This recipe looks impressive but comes together faster than you would expect
02 -
- The cheesecake layer should still have a slight jiggle in the center when you remove it from the oven
- Let the caramel cool for a minute before pouring so it spreads evenly instead of running off the edges
03 -
- Room temperature ingredients prevent lumps in your cheesecake layer
- Wrap your springform pan bottom with foil to prevent any leaks during baking