Caramel Brownie Cheesecake

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

Brownie Layer:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

Caramel Sauce:

1 cup granulated sugar

6 tbsp unsalted butter, cubed

1/2 cup heavy cream

1 tsp vanilla extract

Pinch of salt

𝗧𝗼𝗽𝗽𝗶𝗻𝗴:

1/2 cup mini chocolate chips (optional)

Extra caramel sauce for drizzling

Instructions:

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

Make the Brownie Layer:

In a large bowl, whisk together the melted butter and sugar until well combined.

Add the eggs and vanilla extract, and mix until smooth.

Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined.

Pour the brownie batter into the prepared springform pan, spreading it evenly.

Bake the Brownie Layer:

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let it cool slightly while you prepare the cheesecake layer.

Make the Cheesecake Layer:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract until fully combined.

Pour the cheesecake batter over the cooled brownie layer, spreading it evenly.

Bake the Cheesecake:

Return the pan to the oven and bake for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden. Let it cool in the pan on a wire rack.

Make the Caramel Sauce:

In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color.

Carefully add the butter, stirring until melted and combined.

Slowly pour in the heavy cream while continuing to stir. The mixture will bubble up.

Remove from heat and stir in the vanilla extract and salt. Let the caramel sauce cool slightly.

Assemble and Serve:

Once the cheesecake has cooled, drizzle the caramel sauce over the top. Sprinkle with mini chocolate chips if desired.

Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cheesecake set.

Before serving, drizzle extra caramel sauce over the top for an indulgent finish.