Description
Indulge in the rich, velvety layers of caramel cheesecake and fudgy brownies, all topped with a luscious caramel drizzle. Each spoonful offers a delightful contrast of creamy and chewy textures, with a sweet and slightly salty flavor that dances on your palate.
Ingredients
Scale
- Brownie Layer:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix melted butter, granulated sugar, and brown sugar until well combined.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to the wet ingredients until just combined.
- Pour the brownie batter into a greased 9×13 inch baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- While the brownies are baking, prepare the cheesecake layer by beating cream cheese and sugar until smooth. Add vanilla, eggs, and sour cream, mixing until fully incorporated.
- Once the brownies are done, remove from the oven and let cool for 10 minutes. Pour the cheesecake mixture over the brownies and return to the oven for an additional 30-35 minutes, or until the cheesecake is set.
- For the caramel sauce, in a saucepan over medium heat, melt sugar until it turns amber, then add butter and stir until melted. Slowly whisk in heavy cream and salt until smooth. Let cool slightly.
- Once the brownie cheesecake is completely cooled, cut into squares and layer in a trifle dish with caramel sauce, repeating layers until all ingredients are used. Drizzle with additional caramel sauce before serving.
Notes
- This trifle can be made a day in advance; just store it in the refrigerator until ready to serve.
- Leftover trifle can be stored in an airtight container in the fridge for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the trifle
- Calories: 450
- Sugar: 35 grams
- Sodium: 250 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 80 milligrams
Keywords: Caramel Cheesecake Brownie Trifle, dessert, trifle, cheesecake, brownies, caramel sauce, layered dessert, American dessert, indulgent dessert, chocolate dessert, party dessert, make-ahead dessert, creamy dessert