Description
A delicious layered dessert combining rich brownies, creamy cheesecake, and a luscious caramel sauce.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- Pinch of salt
Instructions
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper or lightly grease it with butter. Set aside.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until smooth and glossy. Gently whisk in the cocoa powder, flour, salt, and baking powder until just combined. Pour the brownie batter into the prepared pan and smooth out the top. Bake for about 20 minutes — the brownie should be just set but not fully baked. Let it cool slightly while you prepare the cheesecake layer.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Pour the cheesecake batter over the cooled brownie base, spreading evenly to the edges. Tap the pan gently on the counter to release any air bubbles.
- Bake the cheesecake for 40–45 minutes, or until the center is just slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to help prevent cracking. Afterward, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.
- In a small saucepan, combine sugar and water over medium heat. Do not stir — just swirl the pan gently. Cook until the sugar turns a deep amber color. Carefully add the cream and butter (it will bubble), whisking until smooth. Add a pinch of salt and let cool slightly before drizzling over the chilled cheesecake.
- Remove the cheesecake from the springform pan and place on a serving platter. Drizzle generously with the caramel sauce. Slice and enjoy each rich, layered bite.
Notes
- For the best flavor, prepare the cheesecake a day in advance and allow it to chill overnight.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg