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Caramel Brownie Cheesecake

Caramel Brownie Cheesecake Recipe

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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 4 oz bittersweet chocolate, chopped
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 1/2 tsp kosher salt
  • 16 oz full-fat cream cheese, very soft
  • 1/2 cup full-fat sour cream
  • 1/3 cup caramel sauce, room temperature
  • Flaky sea salt, for finishing

Method
 

  1. Whisk melted butter, chocolate, and 1/2 cup sugar until smooth. Whisk in 2 eggs and vanilla. Fold in flour, cocoa, and salt just until combined.
  2. Preheat oven to 350°F (175°C). Spread brownie batter into a greased and parchment-lined 9-inch springform pan. Bake 22-25 minutes until set. Cool on a rack, reduce oven to 325°F (160°C).
  3. Beat cream cheese and remaining 1/2 cup sugar until smooth. Beat in sour cream and vanilla, then the last egg on low just until combined. Pour caramel sauce over the batter but do not stir.
  4. Scrape cheesecake filling onto the cooled brownie. Swirl gently with a knife in figure-eight motions to marble the caramel on top.
  5. Bake at 325°F (160°C) for 50-60 minutes until edges are set and center jiggles slightly. Cool in the oven with the door cracked for 1 hour. Run a knife around the edge, chill uncovered at least 4 hours. Slice and serve with extra caramel and flaky sea salt.

Notes

Chill the cheesecake overnight for the cleanest slices. If your caramel sauce is thin, warm a small amount and let it cool slightly before drizzling on the finished slices; it will hold its pattern better.