Caramel Brownie Cheesecake 

This decadent dessert combines the rich, fudgy goodness of brownies with the creamy, tangy delight of cheesecake, all topped with a luscious salted caramel sauce. It's a showstopper at any gathering, offering a symphony of textures and flavors that will satisfy any sweet tooth.

Full Recipe:

Ingredients

For the Brownie Layer:

• 1 cup (113g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• 1 cup (85g) unsweetened natural cocoa powder

• ¼ teaspoon fine sea salt

• ½ teaspoon vanilla extract

• 2 large eggs

• ½ cup (62g) all-purpose flour

For the Cheesecake Layer:

• 24 oz (680g) cream cheese, softened to room temperature

• ½ cup (100g) granulated sugar

• ½ cup (100g) light brown sugar

• ¼ cup (59ml) heavy cream

• 4 large eggs, at room temperature

• 2 teaspoons vanilla paste or extract 

For the Caramel Topping:

• ½ cup salted caramel sauce (store-bought or homemade)

Directions

1. Prepare the Brownie Layer:

   • Preheat your oven to 325°F (163°C).

   • Grease a 9-inch springform pan with nonstick cooking spray.

   • In a large bowl, combine the melted butter, granulated sugar, cocoa powder, and salt. Stir until well combined.

   • Let the mixture cool to just warm if the butter is still hot.

   • Stir in the vanilla extract, then add the eggs one at a time, mixing well after each addition.

   • Add the flour and stir until just combined.

   • Spread the brownie batter evenly into the prepared pan.

   • Bake for 15 minutes, or until just starting to set but not fully cooked.

   • Let cool to room temperature, then place in the fridge to chill until ready to use.

2. Prepare the Cheesecake Layer:

   • In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute.

   • Add the granulated sugar and brown sugar, and beat until well combined.

   • Add the heavy cream and beat until smooth.

   • Add the eggs, one at a time, beating just until smooth after each addition.

   • Add the vanilla paste or extract and mix until incorporated.

   • Pour the cheesecake batter over the cooled brownie layer in the springform pan.

   • Tap the pan on the counter to remove any air bubbles.

   • Place the springform pan on a rimmed baking sheet and bake for 55 minutes to 1 hour, or until the top looks slightly dry and the center is still slightly wobbly.

   • Turn off the oven and crack the oven door open slightly.

   • Allow the cheesecake to cool in the oven for 10 minutes.

   • Remove from the oven and let cool to room temperature.

   • Refrigerate until completely chilled, at least 4 hours or overnight.

3. Prepare the Caramel Topping:

   • Drizzle the salted caramel sauce over the top of the chilled cheesecake just before serving.

Nutritional Information (Per Serving)

• Calories: Approximately 350 kcal

• Protein: 6g

• Fat: 22g

• Carbohydrates: 34g

• Fiber: 1g

• Sugar: 24g