Caramel Brownie Cheesecake Recipe

Preparation

1. 1

   Prepare the Brownie Layer

   Preheat your oven to 350°F (175°C). In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in granulated and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cocoa powder, flour, and salt until just combined. Pour half of the brownie batter into a greased 9-inch springform pan and set aside the other half.

2. 2

   Add Dulce de Leche

   Drop spoonfuls of Dulce de leche over the brownie layer, then pour the remaining brownie batter on top. Use a knife to swirl the Dulce de leche into the batter, creating pockets of caramel.

3. 3

   Bake the Brownies

   Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Remove from the oven and let it cool while you prepare the cheesecake layer.

4. 4

   Prepare the Cheesecake Layer

   In a large mixing bowl, beat together the cream cheese and sugar until smooth. Add the melted white chocolate and mix until combined. Add the eggs one at a time, mixing well after each addition. Finally, add the vanilla extract and mix until smooth.

5. 5

   Combine Layers

   Pour the cheesecake batter over the cooled brownie layer in the springform pan. Smooth the top with a spatula.

6. 6

   Bake the Cheesecake

   Bake the cheesecake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour.

7. 7

   Chill and Serve

   After the cheesecake has cooled, refrigerate for at least 4 hours or overnight. Before serving, drizzle additional Dulce de leche on top for decoration.