ADVERTISEMENT
Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper, ensuring that the paper sticks to the sides for easy removal after baking.
In a medium-sized bowl, combine the melted butter and sugar. Stir in the eggs and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the brownie batter into the prepared pan and spread it out evenly. Bake for 15-18 minutes, or until the edges are set but the center is still slightly soft. Remove from the oven and set aside to cool.
Step 2: Make the Cheesecake Layer
While the brownie layer is cooling, beat the softened cream cheese and sugar together in a large bowl until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream (if using), mixing until smooth.
Pour the cheesecake mixture over the cooled brownie layer, smoothing it out evenly.
Bake the cheesecake at 325°F (163°C) for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean. The cheesecake may slightly crack on top—that’s normal. Let it cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
Step 3: Make the Caramel Sauce
In a small saucepan, melt the butter over medium heat.
Stir in the brown sugar, heavy cream, and salt. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the caramel thickens. Remove from heat and stir in the vanilla extract.
Let the caramel cool slightly before drizzling over the chilled cheesecake.
Step 4: Assemble and Serve
Carefully remove the cheesecake from the springform pan. Place it on a serving platter.
Drizzle the homemade caramel sauce generously over the top of the cheesecake.
Slice and serve your decadent caramel brownie cheesecake. Enjoy!
Serving and Storage Tips:
ADVERTISEMENT
