Description
A decadent dessert featuring a fudgy brownie crust, creamy cheesecake filling, and a rich salted caramel topping—perfect for special occasions or indulgent treats.
Ingredients
- For The Brownie Crust:
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon fine sea salt
- 1 teaspoon instant espresso powder (optional)
- ½ cup mini chocolate chips (optional)
- For The Cheesecake Filling:
- 24 oz cream cheese, room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¾ cup sour cream, room temperature
- ¼ cup heavy cream, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
- 3 large eggs, room temperature
- For The Salted Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream, warmed
- ½–¾ teaspoon flaky sea salt
- Optional Toppings:
- Brownie chunks
- Mini chocolate chips
- Extra salted caramel
- Flaky sea salt
Instructions
- Preheat oven to 325°F (165°C). Wrap a 9-inch springform pan in heavy-duty foil. Bring water to a boil for the water bath.
- To make the brownie crust, whisk melted butter with both sugars. Add eggs and vanilla. Fold in cocoa powder, flour, salt, and espresso powder (if using). Stir in chocolate chips (optional). Spread in the pan and bake for 15–18 minutes. Cool for 10 minutes.
- To make the caramel, melt sugar in a saucepan until amber. Add butter and whisk until smooth. Slowly add warm cream, whisking constantly. Stir in salt and let cool.
- To make the cheesecake filling, beat cream cheese until smooth. Add both sugars and mix until creamy. Mix in sour cream, heavy cream, vanilla, and cornstarch. Add eggs one at a time on low speed until just combined.
- Pour half of the cheesecake filling over the brownie crust. Swirl in a small amount of caramel. Add remaining filling and smooth the top.
- Place the pan in a roasting pan and pour in hot water halfway up the sides. Bake for 55–65 minutes until edges are set and center is slightly jiggly.
- Turn off oven, crack the door, and let the cheesecake rest inside for 45 minutes. Remove foil and cool completely.
- Refrigerate for at least 6 hours or overnight.
- Before serving, top with brownie chunks, chocolate chips, extra caramel, and flaky sea salt. Slice with a warm knife for clean edges.
Notes
- Use a water bath to prevent cracking and ensure even baking.
- Make the caramel ahead so it’s cool but pourable when assembling.
- Overnight chilling improves the flavor and texture significantly.
- Optional toppings like extra caramel and sea salt add a finishing touch.
- Can be frozen in slices for up to 2 months.
- Prep Time: 40 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
