Caramel Brownie Cheesecake
A delightful combination of rich brownies and creamy cheesecake topped with caramel drizzle, perfect for any occasion.
Ingredients
For the Brownie Base
- ½ cup unsalted butter Melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For the Cheesecake Layer
- 8 oz cream cheese Softened
- ½ cup powdered sugar
- 1 cup caramel sauce For drizzling
- ½ cup chocolate chips For sprinkling on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla.
- Beat in cocoa, flour, salt, and baking powder until well blended.
- Pour the brownie batter into the prepared springform pan.
Cheesecake Layer
- In another bowl, beat cream cheese with powdered sugar until smooth.
- Spread the cream cheese mixture over the brownie base.
- Drizzle caramel sauce on top and sprinkle with chocolate chips.
Baking
- Bake for 40-45 minutes, or until just set.
- Let cool in the pan, then refrigerate for at least 4 hours before serving.
Notes
Make sure to soften the cream cheese before mixing to avoid lumps. Don’t overbake the cheesecake; it should be set but still slightly jiggly in the center when you take it out of the oven. For an extra touch, you can sprinkle some sea salt on top of the caramel for a sweet and salty flavor.