Caramel Brownie Cheesecake Irresistible Dessert Recipe

Ingredients

• 0.5 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.33 cup unsweetened cocoa powder
• 0.5 cup all-purpose flour
• 0.25 teaspoon salt
• 0.25 teaspoon baking powder
• 2 packages cream cheese, softened
• 0.5 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 0.25 cup sour cream
• 0.5 cup granulated sugar
• 2 tablespoons unsalted butter
• 0.25 cup heavy cream
• 1 pinch salt
• 1 serving whipped cream
• 1 serving chocolate shavings (optional)
• 1 serving extra caramel sauce

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan.
2. In a saucepan, melt the butter over medium heat. Once melted, remove it from the heat and stir in sugar, eggs, and vanilla until smooth.
3. Add the cocoa powder, flour, salt, and baking powder. Mix until fully combined, then pour the batter into the prepared springform pan, spreading it evenly.
4. Bake for about 20-25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Cool at room temperature while you prepare the cheesecake layer.
5. In a mixing bowl, beat the softened cream cheese until creamy. Gradually add the sugar and vanilla, mixing until combined.
6. Add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream until smooth.
7. Pour the cheesecake mixture over the brownie base, smoothing out the top with a spatula.
8. Bake in the same preheated oven for about 50-60 minutes or until the edges are set and the center is still slightly wobbly. Turn off the oven and crack the door to cool slowly for 1 hour.
9. In a small saucepan, heat sugar over medium heat until it melts and turns amber, about 5-7 minutes. Stir constantly to prevent burning. Once melted, carefully whisk in butter and salt, followed by the heavy cream, and cook for an additional 2 minutes until smooth. Let it cool slightly.
10. Drizzle some caramel sauce over the top of the cheesecake, then cover and refrigerate for at least 4 hours or overnight for best results.
11. Once chilled, carefully remove the cheesecake from the springform pan. Top with whipped cream, chocolate shavings, and a drizzle of caramel sauce before cutting into slices to serve.