Description
A decadent dessert combining a fudgy brownie base, creamy cheesecake filling, and silky salted caramel topping. Perfect for holidays, parties, or whenever you crave a show-stopping sweet.
Ingredients
Brownie Layer
1 stick (113 g) unsalted butter, melted
1 cup (200 g) granulated sugar
1 cup (85 g) unsweetened natural cocoa powder
¼ teaspoon fine sea salt
½ teaspoon vanilla extract
2 large eggs, room temperature
½ cup (62 g) all-purpose flour
Cheesecake Filling
24 ounces (680 g) cream cheese, softened
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
¼ cup (59 g) heavy cream
4 large eggs, room temperature
2 teaspoons vanilla extract
Caramel Topping
½ cup salted caramel sauce
Optional Garnishes
Flaky sea salt
Chocolate shavings
Chopped nuts
Whipped cream
Instructions
Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
Mix melted butter, granulated sugar, cocoa powder, and salt. Stir in vanilla and eggs one at a time. Fold in flour. Spread batter in pan and bake 15 minutes. Cool completely.
Beat softened cream cheese until smooth. Add sugars and heavy cream; scrape bowl. Mix in eggs one at a time, then vanilla.
Pour filling over cooled brownie base, tap pan to remove air bubbles. Bake 55–60 minutes until edges are set and center jiggles slightly.
Turn off oven, crack door, and let cheesecake rest 10–15 minutes. Cool on rack, then chill at least 4 hours or overnight.
Before serving, drizzle caramel on top. Add flaky sea salt, chocolate shavings, nuts, or whipped cream if desired.
Notes
Chill overnight for the cleanest slices and best flavor.
Warm caramel slightly for easier drizzling.
Dip knife in hot water and wipe between cuts for neat slices.
You can freeze the cheesecake for up to 1 month wrapped tightly.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 510
- Sugar: 36 g
- Sodium: 260 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 135 mg