Brownie Caramel Cheesecake (Print Version)
# Ingredients:
01 -
1/2 cup caramel sauce.
02 -
1/2 cup sour cream.
03 -
1 teaspoon vanilla extract.
04 -
2 large eggs, room temperature.
05 -
1/2 cup granulated sugar.
06 -
16 oz softened cream cheese.
07 -
Ingredients listed on the brownie mix box (like eggs, oil, water).
08 -
1 box of brownie mix, about 18-21 oz.
# Instructions:
01 -
Set your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and grease the sides.
02 -
Stir together your brownie batter following the package's instructions.
03 -
Spread half of your brownie mixture into the prepared pan.
04 -
Whip cream cheese and sugar together until smooth and creamy.
05 -
Drop in eggs one by one, beating thoroughly between each addition.
06 -
Blend the sour cream and vanilla into the cheesecake mixture.
07 -
Pour half of the cheesecake filling over the brownie base. Drizzle with half of the caramel sauce.
08 -
Add the leftover brownie batter and cheesecake filling, then top with the rest of the caramel sauce.
09 -
Lightly drag a knife through the mixture to create swirls.
10 -
Bake for 45 to 50 minutes. The edges should feel firm, but the middle may tremble.
11 -
Turn off the oven, leave the door slightly open, and let the dessert rest inside for an hour.
12 -
Let it cool fully on a cooling rack before proceeding.
13 -
Put it in the fridge and chill for at least 4 hours or overnight.
14 -
Run a knife around the edges before gently removing the sides of the pan.
# Notes:
01 -
Cooling slowly helps keep cracks from forming.
02 -
Pour and layer carefully so the layers stay defined.
03 -
Use room-temp ingredients for the best blending.