Caramel Brownie Cheesecake
A rich layered cheesecake with a fudgy brownie base, creamy vanilla cheesecake filling, and salted caramel topping
Ingredients
- Ingredients
- For the Brownie Base
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- For the Cheesecake Layer
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- For the Topping
- 1 cup caramel sauce
- 1/2 teaspoon flaky sea salt
Instructions
- Preheat oven to 325°F. Line and grease a 9-inch springform pan.
- Whisk melted butter and sugar. Add eggs and vanilla, then stir in flour, cocoa, and salt. Spread into the pan.
- Bake the brownie base for 20 minutes.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla.
- Pour cheesecake batter over the brownie base.
- Bake for 45–50 minutes, until the center still has a slight jiggle.
- Cool, then refrigerate for at least 5 hours or overnight.
- Top with caramel sauce and flaky sea salt before slicing.
Notes
Use room-temperature cream cheese for a smooth filling. Do not overbake the cheesecake. The center should still jiggle slightly when removed from the oven. Store covered in the refrigerator for up to 5 days.