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A rich dessert combining a fudgy cocoa powder brownie base, a silky vanilla cheesecake layer, and a salted caramel drizzle.

Ingredients

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  • 1 stick (113 grams) unsalted butter, melted
  • 1 cup (200 grams) granulated sugar (for brownie layer)
  • 1 cup (85 grams) unsweetened natural cocoa powder
  • 1/4 teaspoon fine sea salt (for brownie layer)
  • 1/2 teaspoon vanilla extract (for brownie layer)
  • 2 large eggs (for brownie layer)
  • 1/2 cup (62 grams) all-purpose flour
  • 24 ounces (680 grams) cream cheese, softened to room temperature
  • 1/2 cup (100 grams) granulated sugar (for cheesecake layer)
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (59 grams) heavy cream
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla paste or vanilla extract
  • 1/2 cup salted caramel sauce (homemade or store-bought)

Instructions

  1. Preheat oven and prepare a 9-inch springform pan placed on a rimmed baking tray.
  2. Make the brownie base: In a bowl, combine melted butter and 1 cup granulated sugar.
  3. Add cocoa powder, 1/4 teaspoon sea salt, and 1/2 teaspoon vanilla extract; mix well.
  4. Beat in 2 large eggs gently, then fold in 1/2 cup all-purpose flour until combined.
  5. Pour brownie batter into the springform pan and bake for about 15 minutes until just starting to set.
  6. While brownie base bakes, prepare cheesecake layer: In a large bowl, beat 24 ounces softened cream cheese until smooth.
  7. Add 1/2 cup granulated sugar, 1/2 cup light brown sugar, and 1/4 cup heavy cream; mix well.
  8. Add 4 eggs one at a time, mixing gently after each addition, then stir in 2 teaspoons vanilla paste or extract, being careful not to overmix.
  9. Pour cheesecake batter evenly over the prebaked brownie layer.
  10. Bake the combined layers until the edges are set and dry but the center still jiggles slightly.
  11. When done, turn off oven and crack the oven door open using a wooden spoon; leave cheesecake inside for 10 minutes to cool slowly.
  12. Remove cheesecake from oven and cool further to room temperature on counter.
  13. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to chill completely.
  14. Before serving, warm a sharp knife under hot water, dry it, and slice cheesecake with clean cuts.
  15. Drizzle generously with salted caramel sauce just before serving.

Notes

Use full-fat cream cheese at room temperature for best texture and flavor., Avoid overmixing cheesecake batter after adding eggs to prevent cracks and sinking., If small cracks occur, the salted caramel drizzle will help hide them., A 9-inch springform pan on a rimmed baking sheet is recommended to catch drips and ease removal., No water bath is needed; gentle cooling prevents cracks., For slicing, warm and dry the knife between cuts to maintain clean slices., Can substitute all-purpose flour with gluten-free flour blend for a gluten-free version., Boxed brownie mix can be used for the base as a shortcut but homemade batter yields better texture and taste., Serve with vanilla ice cream or lightly whipped cream and fresh berries for extra indulgence., Store cheesecake covered in the refrigerator for up to 2 days; freezing is not recommended as caramel topping may degrade., Flavor variations include adding espresso powder for mocha twist or swapping caramel drizzle for dulce de leche or chocolate ganache.

Nutrition

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