Caramel Drizzle Brownie Cheesecake
A fudgy brownie base under a silky baked cheesecake layer, finished with a caramel drizzle.
Equipment
- Springform pan, 9 inch
- Electric mixer
- Mixing bowls
- Wire rack
Ingredients
Main Ingredients
- ½ cup butter melted
- 1 cup granulated sugar
- 2 large eggs for the brownie
- 1 tsp vanilla extract
- ½ cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
- 16 oz cream cheese softened
- ½ cup granulated sugar for the filling
- 2 large eggs for the filling
- ½ cup sour cream
- 1 tsp vanilla extract for the filling
- ½ cup caramel sauce for drizzling
Instructions
Cooking
- Mix. Heat the oven to 350 F and make the brownie batter in a greased 9 inch springform.
- Par bake. Bake the brownie layer 15 minutes.
- Beat. Mix the cream cheese, sugar, eggs, sour cream, and vanilla until smooth.
- Bake. Pour over the brownie and bake 40 minutes.
- Chill. Cool, refrigerate 4 hours, and drizzle with caramel.
Notes
Substitutions: Use a deep pie plate lined with parchment if you do not have a springform.
Tips: Soften the cream cheese fully.
Storage: Refrigerate for up to 5 days or freeze for 2 months.
Nutrition is calculated for 8 slices. Prep time includes 4 hours of chilling.