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Aaliyah

Caramel Brownie Cheesecake: A Decadent Recipe to Try!

A rich and indulgent dessert combining the flavors of caramel, brownie, and cheesecake in one delicious slice.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 8-ounce package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1 cup caramel sauce store-bought or homemade
  • 1/4 cup chopped pecans optional

Method
 

  1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, cocoa powder, 1/2 cup sugar, and melted butter. Mix until well combined.
  3. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
  4. In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar and vanilla extract until smooth and creamy.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the chocolate chips until evenly distributed.
  6. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce over the batter, then pour the remaining cheesecake batter on top.
  7. Drizzle the rest of the caramel sauce over the top and use a knife to swirl it gently into the batter.
  8. Sprinkle chopped pecans on top if desired.
  9. Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
  10. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
  11. Remove from the oven and refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 200mgFiber: 2gSugar: 20g

Notes

  • For a richer flavor, try adding a teaspoon of espresso powder to the cheesecake batter.
  • You can substitute the pecans with walnuts or omit nuts entirely for a nut-free version.

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