Caramel Brownie Cheesecake
Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 24 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 package brownie mix (plus additional ingredients as directed on the package)
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (plus extra for drizzling)
- Whipped cream and chocolate shavings for garnish
Directions:
1. Prepare the brownie base:
Preheat your oven to 350°F (175°C). In a greased 9-inch springform pan, mix and bake the brownie batter according to the package instructions. Allow it to cool completely once done.
2. Make the cheesecake layer:
Reduce the oven temperature to 325°F (160°C). In a mixing bowl, blend the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract, sour cream, and heavy cream until fully combined.
3. Assemble the dessert:
Pour the cheesecake mixture over the cooled brownie base in the springform pan.
4. Add the caramel swirl:
Drizzle the caramel sauce over the cheesecake layer. Using a knife or a toothpick, gently swirl the caramel into the mixture to create a marbled effect.
5. Bake the cheesecake:
Bake in the preheated oven until the center of the cheesecake is set but still slightly jiggly, about 50-60 minutes.
6. Cool and chill:
Turn off the oven and leave the cheesecake inside to cool gradually for about 1 hour. Afterward, refrigerate for at least 4 hours, preferably overnight.
7. Garnish and serve:
Before serving, garnish with additional caramel drizzle, whipped cream, and chocolate shavings.
Time: Preparation time: 30 minutes | Cooking time: 60 minutes
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