Description
Indulge in a decadent Caramel Brownie Cheesecake featuring a rich chocolate cookie crust, creamy cocoa-infused cheesecake filling studded with semi-sweet chocolate chips, and a luscious warm caramel sauce drizzle. This irresistible dessert combines the best of brownies and cheesecake for a perfect treat.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Caramel Sauce
- 1/2 cup caramel sauce
- 1/4 cup heavy cream
Instructions
- Preheat Oven
Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake. - Prepare Pan
Grease a 9-inch springform pan with butter or line it with parchment paper to ensure easy removal of the cheesecake. - Make Crust Mixture
In a medium bowl, combine chocolate cookie crumbs with granulated sugar, then pour in melted butter and stir until well moistened. - Press Crust
Firmly press the crumb mixture into the bottom of the springform pan forming an even layer for the crust. - Chill Crust
Place the crust in the refrigerator to set while preparing the cheesecake filling. - Beat Cream Cheese
In a large mixing bowl, beat softened cream cheese with a mixer on medium speed until smooth and creamy. - Add Sugar & Vanilla
Add granulated sugar and vanilla extract to the cream cheese and continue beating until smooth and fully combined. - Add Eggs
Incorporate eggs one at a time, mixing well after each addition to maintain a smooth batter. - Mix Sour Cream Blend
Whisk together sour cream, all-purpose flour, cocoa powder, baking powder, and salt in a separate bowl until uniformly blended. - Combine Mixtures
Gradually add the sour cream mixture into the cream cheese mixture, mixing just until smooth to avoid overbeating. - Fold in Chocolate Chips
Gently fold semi-sweet chocolate chips into the batter with a spatula. - Pour Filling
Pour the cheesecake batter evenly over the chilled crust in the springform pan. - Smooth Top
Use a spatula to smooth the surface ensuring an even layer. - Bake Cheesecake
Place the pan on the middle oven rack and bake for 50 to 60 minutes, until the center is set but still slightly jiggly. - Oven Rest
Turn off the oven and leave the cheesecake inside for an additional hour to gently finish baking and set. - Cool to Room Temperature
Remove the cheesecake from the oven and let it cool completely on the counter. - Chill Cheesecake
Transfer the cooled cheesecake to the refrigerator and chill for at least 4 hours or overnight to ensure it fully sets. - Prepare Caramel Sauce
While chilling, combine caramel sauce and heavy cream in a small saucepan and heat over low heat, stirring constantly until smooth and warm. - Remove from Pan
Carefully release and remove the cheesecake from the springform pan once fully chilled. - Drizzle Caramel
Drizzle the warm caramel sauce over the top, allowing it to cascade down the sides for a beautiful finish. - Serve
Slice the cheesecake and serve, enjoying the harmony of rich caramel, fudgy brownie crust, and creamy chocolate cheesecake.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in your batter.
- Do not overmix the filling after adding sour cream mixture to prevent cracks during baking.
- Baking until the center is slightly jiggly ensures a creamy texture rather than a dry cheesecake.
- Allowing the cheesecake to cool gradually and then chill overnight improves texture and flavor.
- You can substitute caramel sauce with homemade caramel for an extra touch of richness.
- If your caramel sauce is too thick, add a splash more heavy cream to achieve desired drizzling consistency.
