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Caramel Brownie Cheesecake

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This dessert features a fudgy brownie base topped with a silky cheesecake layer and a glossy ribbon of gooey caramel, making it a guaranteed crowd-pleaser.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder (optional)
  • 8 oz cream cheese, full-fat, softened
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup caramel sauce
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, stir melted butter, brown sugar, granulated sugar, and a pinch of salt until glossy. Add eggs one at a time, mixing until combined. Fold in flour, cocoa powder, and espresso powder. Spread the batter into the pan.
  3. Bake for 15 to 18 minutes until set at the edges but soft in the center. Remove from the oven.
  4. In another bowl, beat cream cheese until smooth and fluffy. Add sugar and a pinch of salt, then mix in sour cream and vanilla. Add eggs one at a time on low speed until combined.
  5. Wrap the springform pan with foil and place in a large roasting pan. Pour the cheesecake batter over the brownie base. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake at 300°F (149°C) for 45 to 60 minutes until the edges are set. Remove from oven and let cool for 30 minutes.
  7. Remove the cheesecake from the water bath and cool to room temperature. Cover and chill for at least 6 hours or preferably overnight.
  8. Before serving, warm the caramel slightly and spread over the cheesecake. Sprinkle with flaky sea salt if desired. Cut into slices and serve.

Notes

For clean slices, wipe the knife clean between cuts and run it under warm water for each slice.

Nutrition

Find it online: https://voxrecipes.com/caramel-brownie-cheesecake-recipe/