Caramel Cheesecake Brownie Trifle Delight
Indulge in layers of fudgy brownie, velvety cheesecake, and ribbons of caramel with this show-stopping dessert that’s effortless to assemble for gatherings.
Ingredients
Brownie
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup caramel sauce
- 1/2 cup powdered sugar
Whipped Layers & Toppings
- 1 cup heavy whipping cream
- 2 cups whipped cream or whipped topping
- 1/4 cup chocolate shavings or chocolate chips
- 1/4 cup chopped pecans (optional)
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk melted butter with granulated sugar and brown sugar until smooth. Add eggs and vanilla and mix well.
- Sift in flour, cocoa powder, salt, and baking powder; stir until just combined.
- Pour batter into prepared pan and bake 25–30 minutes until a toothpick comes out with moist crumbs; cool completely before cutting into pieces.
Cheesecake Layer
- Beat softened cream cheese with an electric mixer until smooth, then mix in caramel sauce and powdered sugar until creamy.
Assembly
- In a trifle dish or individual cups, layer brownie pieces, cheesecake filling, and whipped cream repeatedly, finishing with a drizzle of caramel and chocolate shavings.
Notes
Cool brownies completely before cutting to keep neat layers. Beat cream cheese until fully smooth to avoid lumps in the cheesecake layer. Whip heavy cream to medium peaks so layers hold but stay light. Make ahead by assembling a few hours early; the flavors meld beautifully. Store leftovers covered in the fridge and consume within 3–4 days.