Caramel Brownie Cheesecake Recipe

★Ingredients

For the Brownie Layer:

1/2 cup unsalted butter

1 cup granulated sugar

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

2 large eggs

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

1 teaspoon vanilla extract

1/2 cup heavy cream

Pinch of salt

For Garnish:

Whipped cream (optional)

Chopped nuts (optional)

Meat broth with frozen vegetables

Pie Made From Term Milk

★Instructions

1. Prepare the Brownie Layer:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the sugar, eggs, and vanilla extract until well combined.
3. Stir in the cocoa powder, flour, salt, and baking powder until the batter is smooth.
4. Pour the batter into the prepared springform pan and spread evenly.
5. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool completely.

2. Prepare the Cheesecake Layer:

1. Reduce the oven temperature to 325°F (160°C).
2. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the vanilla extract and sour cream until just combined.
5. Pour the cheesecake batter over the cooled brownie layer, spreading it evenly.

3. Bake the Cheesecake:

1. Place the springform pan on a baking sheet. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
2. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
3. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

4. Prepare the Caramel Sauce:

1. In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
2. Add the butter and stir until melted and combined.
3. Slowly pour in the heavy cream while stirring constantly. Be careful, as the mixture will bubble up.
4. Stir in the vanilla extract and salt. Let the caramel sauce cool slightly.

5. Assemble and Serve:

1. Remove the cheesecake from the springform pan and place it on a serving plate.
2. Pour the caramel sauce over the top of the cheesecake, letting it drip down the sides.
3. Garnish with whipped cream and chopped nuts, if desired.
4. Slice and serve.

Enjoy!