Description
A delightful fusion of rich brownie and creamy cheesecake, drizzled with heavenly caramel.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup caramel sauce (store-bought or homemade)
- Sea salt for sprinkling (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Melt the unsalted butter in a medium saucepan over low heat. Stir in 2 cups of sugar until well combined, then let it cool slightly.
- Mix in the eggs one at a time, followed by the vanilla extract. Whisk until smooth, then fold in flour, cocoa powder, salt, and baking powder.
- Pour half of the brownie batter into an 8-inch springform pan and bake for 15-20 minutes until set but fudgy in the center.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, then mix in vanilla extract and sour cream until creamy.
- Pour the cheesecake mixture over the brownie layer. Spread evenly, then pour the remaining brownie batter over the cheesecake and gently swirl together.
- Bake for an additional 45-50 minutes until the edges are firm and the center jiggles slightly. Allow to cool.
- Drizzle with caramel sauce and sprinkle sea salt before slicing and serving.
Notes
Let the cheesecake cool before slicing for best results. Can be made a day in advance; add caramel just before serving.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg