Caramel & Chocolate Ganache Cheesecake Brownie
Indulge in a decadent dessert that combines rich chocolate brownie, creamy cheesecake, and gooey caramel with silky chocolate ganache—a true crowd-pleaser and comfort food.
Servings 9 pieces
Calories 350kcal
Ingredients
For the Brownie Base
- 150 g dark chocolate, chopped Go for at least 70% cocoa for that deep chocolate flavor.
- 115 g unsalted butter Unsalted for better control of saltiness.
- 150 g granulated sugar Regular white sugar works great.
- 2 large eggs
- 1 tsp vanilla extract Pure vanilla, always!
- 65 g all-purpose flour
- 1 pinch salt Enhances the chocolate flavor.
For the Cheesecake Layer
- 450 g cream cheese, softened Leave it out for an hour to blend smoothly.
- 150 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 120 ml sour cream Adds tanginess.
For the Caramel Sauce
- 200 g granulated sugar
- 60 ml water
- 120 ml heavy cream, warmed Makes it blend easier!
- 45 g unsalted butter
- 1 pinch salt
For the Chocolate Ganache
- 200 g dark chocolate, chopped
- 200 ml heavy cream
For Decorating (Optional)
- Chocolate truffles or pralines
- Small chocolate chunks
- Edible flowers For a fancy touch.
Instructions
Brownie Base
- Preheat your oven to 175°C (350°F). Line a 9-inch square pan with parchment paper.
- Melt chocolate and butter together in a heatproof bowl over simmering water or in the microwave; stir until smooth.
- Add sugar, whisking until fully blended, then mix in eggs one at a time.
- Add vanilla. Sift in flour and salt, then gently fold—don’t over-mix.
- Spread the batter in your pan and bake for 15 minutes.
Cheesecake Layer
- Beat cream cheese until fluffy and lump-free.
- Add sugar and blend well, then add eggs (one by one), vanilla, and finally, sour cream.
- Pour over the brownie base and level the top with a spatula.
- Bake for 35-40 minutes until slightly jiggle in the middle.
Cooling
- Let the cheesecake cool in the pan, then refrigerate for at least 4 hours or overnight.
Caramel Sauce
- In a saucepan, heat sugar and water until the mix turns a deep amber.
- Off the heat, whisk in warm cream and then add butter and salt.
- Cool until slightly thickened but still pourable.
Chocolate Ganache
- Warm the cream until just about to simmer, then pour over chopped chocolate.
- Wait two minutes, then stir until lush and glossy.
Assembly & Decoration
- Lift your cooled cheesecake brownie onto a cutting board.
- Smother the cheesecake layer with caramel, then drizzle ganache over the top.
- Decorate with truffles, chocolate chunks, or edible flowers.
Notes
Let the dessert chill fully before slicing. Use room temperature ingredients for better texture. Line your pan with parchment paper to make lifting easier.
