BROWNIE CARAMEL CHEESECAKE SWIRL
Ingredients
For the Brownie Base:
½ cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder
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For the Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream (optional for extra creaminess)
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For the Caramel Drizzle:
½ cup caramel sauce (store-bought or homemade)
1 tbsp heavy cream (optional, to thin)
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For Topping:
Sweetened whipped cream or vanilla buttercream
Extra caramel sauce
Optional: chocolate shavings or chopped pecans
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Instructions
1. Make the Brownie Layer:
Preheat oven to 350°F (175°C). Line a 9x9" pan with parchment or grease well.
In a bowl, melt butter. Whisk in sugar, eggs, and vanilla.
Stir in cocoa powder, flour, salt, and baking powder until just combined.
Spread batter evenly in pan.
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2. Make the Cheesecake Layer:
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well. Stir in vanilla and sour cream.
Pour cheesecake mixture over brownie layer and smooth the top.
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3. Swirl and Bake:
Use a knife or skewer to gently swirl the two layers together slightly if desired.
Bake 35–40 minutes, or until the center is just set.
Cool completely, then chill for 4 hours or overnight.
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4. Finish and Serve:
Cut into neat squares or slices.
Pipe whipped cream on top. Drizzle with lots of caramel.
Serve cold or at room temp.