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- 1 cup unsalted butter, melted - 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

Caramel Brownie Cheesecake

Craving a dessert that's truly indulgent? Try my Caramel Brownie Cheesecake, where fudgy brownie meets creamy cheesecake, all drizzled with luscious caramel. This rich delight will satisfy your sweet tooth like no other! Follow my easy step-by-step recipe to create this decadent dessert perfect for any occasion. Click through to explore the full recipe and impress your friends and family with this delightful treat!
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter, melted

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

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 tablespoons all-purpose flour

For the Caramel Sauce:

1/2 cup granulated sugar

2 tablespoons unsalted butter

1/4 cup heavy cream

1/2 teaspoon sea salt

For Topping:

Whipped cream (optional)

Additional caramel sauce (for drizzling)

Instructions
 

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

    Make the Brownie Base: In a large mixing bowl, whisk together the melted butter and sugar until combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.

      Add Dry Ingredients: Sift in the flour, cocoa powder, and salt. Mix until just combined. Pour the brownie batter into the prepared springform pan, spreading it evenly. Bake for 20-25 minutes until set but still fudgy. Allow it to cool while you prepare the cheesecake layer.

        Prepare the Cheesecake Layer: In another large bowl, beat the cream cheese until smooth. Add the sugar and vanilla, mixing until combined. Add the eggs one at a time, mixing slowly and briefly after each addition. Finally, sprinkle in the flour and mix until just incorporated.

          Combine Layers: Pour the cheesecake mixture over the cooled brownie layer in the springform pan. Smooth the top with a spatula.

            Bake the Cheesecake: Bake the cheesecake for about 50-60 minutes, or until the center is set but slightly jiggly. If the edges start to brown too quickly, cover them with foil.

              Cool and Chill: Once baked, turn off the oven and let the cheesecake cool inside with the door ajar for about an hour. Then, refrigerate for at least 4 hours or overnight for best results.

                Make the Caramel Sauce: In a saucepan over medium heat, melt the sugar until it starts to turn amber. Add the butter, stirring until melted, then carefully add the heavy cream (it will bubble). Stir until smooth and remove from heat. Stir in the sea salt and let cool slightly.

                  Serve: Release the cheesecake from the springform pan. Drizzle the cooled caramel sauce over the top. Optionally, serve slices with whipped cream and more caramel sauce.

                    Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12