Brownie Caramel Cheesecake Recipe
Chocolate brownie crust, whipped cream, salted caramel
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Ingredients
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Brownie Crust
Cheesecake Filling
Toppings
Method
Brownie Crust
- 1
Prepare the Brownie Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, melt the unsalted butter. Stir in both the granulated sugar and brown sugar until well combined.
- 2
Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Mix Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 4
Bake the Brownie Crust
Pour the brownie batter into a greased 9-inch springform pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out with moist crumbs. Allow to cool slightly.
Cheesecake Filling
- 5
Prepare the Cheesecake Mixture
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and beat until well combined.
- 6
Incorporate Eggs and Vanilla
Add the eggs, one at a time, mixing on low speed. Stir in the vanilla extract and sour cream until smooth and creamy.
- 7
Combine with Brownie Crust
Pour the cheesecake mixture over the cooled brownie crust in the springform pan. Smooth the top with a spatula.
- 8
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Toppings
- 9
Chill and Prepare Toppings
Once the cheesecake has cooled, refrigerate for at least 4 hours or overnight for best results. Before serving, top with whipped cream and drizzle with salted caramel sauce. Sprinkle with sea salt.