Indulge in our decadent Caramel Brownie Cheesecake a blissful treat blending rich brownie layers with creamy caramel Discover pure chocolate delight
Ingredients
Scale
1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon salt
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¼ cup sour cream
½ cup heavy cream
1 cup granulated sugar
6 tablespoons unsalted butter, diced
½ cup heavy cream
1 teaspoon sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C). In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs and vanilla, mixing until smooth. Gradually stir in the flour, cocoa powder, and salt until just combined. Pour the brownie batter into a greased 9-inch springform pan, spreading evenly.
Bake the brownie base for 25-30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Remove from the oven and let it cool while you prepare the cheesecake layer.
In a mixing bowl, beat the softened cream cheese with sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, sour cream, and heavy cream until the mixture is smooth and well combined.
Pour the cheesecake filling over the cooled brownie base in the springform pan. Tap the pan lightly on the counter to release any air bubbles. Smooth the top with a spatula.
Bake for 40-45 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and slightly crack the oven door, allowing the cheesecake to cool gradually for about 1 hour.
In a saucepan, melt the sugar over medium heat, stirring constantly until it transforms into a deep amber liquid. Gradually add the diced butter, stirring continuously. Once melted, remove from heat and slowly whisk in the heavy cream until smooth. Stir in sea salt if desired.
Pour the caramel sauce over the cooled cheesecake, spreading evenly. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to ensure it sets perfectly.
