★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
★Instructions
1. Prepare the Brownie Layer:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- 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.
- Stir in the cocoa powder, flour, salt, and baking powder until the batter is smooth.
- Pour the batter into the prepared springform pan and spread evenly.
- 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:
- Reduce the oven temperature to 325°F (160°C).
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until just combined.
- Pour the cheesecake batter over the cooled brownie layer, spreading it evenly.
3. Bake the Cheesecake:
- Place the springform pan on a baking sheet. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
- 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:
- In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Add the butter and stir until melted and combined.
- Slowly pour in the heavy cream while stirring constantly. Be careful, as the mixture will bubble up.
- Stir in the vanilla extract and salt. Let the caramel sauce cool slightly.
5. Assemble and Serve:
- Remove the cheesecake from the springform pan and place it on a serving plate.
- Pour the caramel sauce over the top of the cheesecake, letting it drip down the sides.
- Garnish with whipped cream and chopped nuts, if desired.
- Slice and serve.
Enjoy!