Ingredients
For the Brownie Base:
1/2 cup (1 stick) 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
For the Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Caramel Swirl:
1/2 cup caramel sauce (store-bought or homemade)
Optional: a pinch of sea salt for a salted caramel touch
Instructions
1. Prepare the Brownie Base:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment.
In a medium bowl, whisk together melted butter and sugar. Add eggs and vanilla, mix until smooth.
Stir in cocoa powder, flour, salt, and baking powder until just combined.
Pour into the prepared pan and smooth the top.
2. Prepare the Cheesecake Layer:
In a large bowl, beat cream cheese until smooth.
Add sugar and beat until creamy.
Mix in eggs one at a time, then add vanilla.
Pour the cheesecake batter over the brownie layer.
3. Add the Caramel Swirl:
Warm caramel sauce slightly if too thick. Drop spoonfuls over the top of the cheesecake layer.
Use a knife or skewer to gently swirl the caramel into the cheesecake—don’t overmix.
4. Bake:
Bake for 50–60 minutes, until the center is set and just slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Chill:
Refrigerate at least 4 hours or overnight for best results.
To Serve
Drizzle with extra caramel and a sprinkle of sea salt if desired.
Optional: Top with whipped cream or a scoop of vanilla ice cream.
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