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Caramel Brownie Bottom Cheesecake Recipe

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3.9 from 77 reviews

  • Author: Ava
  • Total Time: 4 hours 39 minutes
  • Yield: 12 servings

Description

This decadent Caramel Brownie Bottom Cheesecake combines a rich, fudgy brownie base with a creamy no-bake cheesecake layer, topped with a luscious homemade salted caramel sauce. Perfect for special occasions or anytime you want an indulgent treat, this dessert offers a delightful blend of chocolate, creamy cheesecake, and sweet salted caramel.

Ingredients

Brownie Base

  • 3 ounces semi-sweet chocolate, chopped
  • ½ cup unsalted butter, cut into pieces
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • ⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Cooking spray or butter, for greasing

No-Bake Cheesecake Layer

  • ½ cup heavy whipping cream
  • 20 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

Salted Caramel Sauce

  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ⅓ cup unsalted butter
  • ⅓ cup heavy whipping cream
  • ½ cup light corn syrup
  • ½ teaspoon salt (or more to taste)
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon caramel or butterscotch extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and adjust the oven rack to the middle position. Grease a 9-inch springform pan with cooking spray or butter, then set it aside.
  2. Make Brownie Base – Melt Chocolate and Butter: In a small saucepan over low heat, melt the butter. Add chopped chocolate and stir until fully combined and smooth. Alternatively, melt both in the microwave on low, stirring every 30 seconds until melted and blended. Allow to cool slightly.
  3. Mix Brownie Batter: In a medium-large bowl, whisk together sugar, eggs, vanilla extract, baking powder, and salt until combined. Add the slightly cooled chocolate-butter mixture and whisk until smooth.
  4. Incorporate Flour: Add the all-purpose flour and whisk until the batter is fully incorporated and smooth.
  5. Bake Brownie Base: Pour the batter evenly into the prepared springform pan, spreading carefully to cover the bottom without touching the sides. Bake for approximately 24 minutes or until the top starts to crack and a toothpick inserted comes out with a few moist crumbs. Rotate pan halfway through baking for even cooking.
  6. Cool Brownies: Remove the brownies from the oven and place the pan on a wire rack. Allow the brownies to cool completely while still in the pan.
  7. Prepare No-Bake Cheesecake Layer – Whip Cream: In a mixing bowl, beat heavy whipping cream until stiff peaks form. Set aside.
  8. Beat Cream Cheese Mixture: In another mixing bowl, beat softened cream cheese on medium-high speed for a few minutes until light and airy. Add powdered sugar, beating until smooth and no lumps remain. Add sour cream and vanilla extract, then continue beating until fully incorporated.
  9. Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula, preserving its light texture.
  10. Prepare Pan for Cheesecake Layer: Once brownies are completely cool, carefully open the springform pan. Line the inside edges of the pan with parchment paper that extends above the rim to hold the cheesecake layer securely. Close the springform pan again.
  11. Add No-Bake Cheesecake Layer: Pour and spread the prepared cheesecake batter evenly over the brownie base inside the springform pan.
  12. Chill Cheesecake: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake layer to firm up properly.
  13. Make Salted Caramel Sauce – Combine Ingredients: In a large, heavy-bottomed saucepan, combine granulated sugar, brown sugar, butter, heavy cream, light corn syrup, and salt. Cook over medium-low heat, stirring until the butter melts and sugars dissolve.
  14. Cook Caramel Sauce: Increase the heat to medium-high and bring the mixture to a boil, stirring continuously. Then reduce heat to medium-low and gently boil for 5 minutes, stirring occasionally to prevent sticking.
  15. Finish Sauce: Remove from heat and stir in vanilla extract, caramel or butterscotch extract, and freshly squeezed lemon juice. Pour the sauce into a heatproof container and refrigerate for 30 minutes until thickened but still pourable.
  16. Add Caramel Topping: Pour or spoon about 1 cup of the cooled caramel sauce over the cheesecake while the parchment paper is still in place. Refrigerate for at least 1 hour to allow the caramel to slightly harden.
  17. Serve: Remove the cheesecake from the springform pan carefully. Serve with extra caramel sauce on the side. Store any leftover caramel sauce refrigerated in an airtight container for up to 10 days; gently reheat before serving.

Notes

  • Rotate the brownie pan halfway through baking for even cooking.
  • Use parchment paper on the pan edges to contain the no-bake cheesecake layer.
  • Make sure the brownie base is completely cool before adding the cheesecake layer to prevent melting.
  • The caramel sauce will thicken and firm when chilled; reheat gently to restore pourable consistency.
  • If you prefer a thinner caramel sauce, increase the heavy cream in the recipe to ½ cup.
  • Store caramel sauce in the refrigerator up to 10 days in an airtight container.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/caramel-brownie-bottom-cheesecake-recipe/