Ingredients
-
- For the Brownie Base:
- 1/2 cup 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
-
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- For the Topping:
- 1/2 cup caramel sauce (homemade or store-bought)
- Optional: 1/4 cup chocolate chips, chopped pecans, or sea salt flakes
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Brownie base: In a bowl, whisk together melted butter, sugar, eggs, vanilla, cocoa powder, flour, and salt until smooth. Spread into the prepared pan.
- Cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream and vanilla until combined.
- Pour cheesecake mixture over brownie base and smooth the top.
- Bake for 50–60 minutes, until center is set but slightly jiggly. Turn off oven, crack door, and cool inside for 30 minutes.
- Remove, cool to room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and garnish with chocolate chips, pecans, or sea salt if desired.
Notes
- Swirl caramel into cheesecake layer before baking for extra flavor.
- Use boxed brownie mix for a quicker version.
- Add chopped pecans to brownie batter for crunch.
- Sprinkle flaky sea salt over caramel for salted caramel cheesecake.
- Freezes well in slices—wrap tightly and thaw overnight in fridge.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
