Caramel Swirl Brownie Cheesecake
A rich and decadent dessert that combines fudgy brownies, creamy cheesecake, and ribbons of homemade caramel, perfect for a show-stopping centerpiece.
Ingredients
Brownie Base
- 170 g butter Melted
- 200 g dark chocolate (roughly chopped)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/4 cup cocoa powder
- a pinch salt
Cheesecake Layer
- 450 g cream cheese (at room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream (or yogurt)
Caramel
- 1 cup granulated sugar (for caramel)
- 6 tablespoons butter (at room temperature, for caramel)
- 1/2 cup heavy cream (for caramel)
- a pinch salt (optional – for salted caramel)
Instructions
Preparation
- Preheat the oven to 340°F (170°C). Grease the bottom of a 9-inch springform pan and line it with parchment paper.
- Melt the butter and chocolate in a double boiler. Add the sugars and stir, then add the eggs and vanilla.
- Add the flour, cocoa, and salt. Mix with a spatula.
- Pour 3/4 of the prepared batter into the pan, setting aside the rest for the top.
Cheesecake Layer Preparation
- Beat the cream cheese with a mixer until smooth.
- Add the sugar, vanilla, eggs, and sour cream, and mix until combined.
- Pour over the brownie base and smooth it out.
Make the Caramel
- Melt the sugar over medium heat without stirring, then add the butter once it turns golden brown.
- Carefully add the cream (it may bubble!). Stir until smooth, then let it cool slightly.
Assemble and Bake
- Drizzle the caramel in thin strips over the cheesecake mixture.
- Dot the remaining brownie batter over it with a spoon.
- Gently swirl with a knife to create waves.
- Place the pan in a large baking sheet, add a little hot water to the sheet (bain-marie method).
- Bake at 340°F (170°C) for about 50–60 minutes. The center should be slightly jiggly.
- Once cooled to room temperature, chill in the refrigerator for at least 4 hours (preferably overnight).
Notes
Room temperature cream cheese gives a smoother cheesecake layer. Do not overbake. The center should jiggle slightly when done. Cool the caramel a bit before drizzling so it doesn’t sink too fast. Use a hot water bath to prevent cracks. Consider using a boxed-brownie shortcut for quicker preparation.