Description
This Brownie Cheesecake Trifle features layers of fudgy brownies, creamy cheesecake, and rich caramel sauce, creating a delightful dessert that’s perfect for any occasion. Each spoonful offers a delicious combination of flavors and textures that will satisfy any sweet tooth!
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup crushed graham crackers (optional for texture)
- Extra caramel sauce for drizzling
- Chocolate shavings or cocoa powder for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
- In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the granulated sugar until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
- While the brownies are cooling, prepare the cheesecake layer. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and there are no lumps.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a golden amber color. Be careful not to burn it!
- Once the sugar is melted, add the butter and stir until it’s completely melted and combined.
- Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up, so be cautious! Continue stirring until the sauce is smooth.
- Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel sauce cool slightly before using it in the trifle.
- Once the brownies are completely cooled, cut them into small squares or rectangles. This will make it easier to layer them in the trifle.
- In a large trifle dish or individual serving glasses, start by placing a layer of brownie pieces at the bottom. You can also sprinkle some crushed graham crackers for added texture if you like.
- Next, add a generous layer of the cheesecake mixture on top of the brownies, smoothing it out with a spatula.
- Drizzle some of the caramel sauce over the cheesecake layer. Don’t be shy; this is where the magic happens!
- Repeat the layers until all ingredients are used, finishing with a layer of cheesecake. Drizzle extra caramel sauce on top and garnish with chocolate shavings or cocoa powder.
Notes
- For a richer flavor, consider adding chocolate chips to the brownie batter.
- The trifle can be made a day in advance and stored in the refrigerator, allowing the flavors to meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 25 minutes