Preheat oven to 350°F / 175°C. Grease a 9-inch springform pan.
In a bowl, mix melted butter, sugar, eggs, and vanilla until smooth.
Stir in cocoa powder, flour, and salt until just combined.
Pour brownie batter into the prepared pan and spread evenly.
2. Make Cheesecake Layer:
In a separate bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, then stir in vanilla and sour cream.
Carefully pour cheesecake batter over the brownie layer.
3. Bake:
Bake for 45–50 minutes, or until the cheesecake is set but slightly jiggly in the center.
Allow to cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
4. Add Caramel:
Drizzle caramel sauce over the top before serving.
Optional: sprinkle a pinch of sea salt for a salted caramel twist.
🥄 Tips:
For a fudgier brownie, slightly underbake the base before adding the cheesecake layer.
Use a water bath if you want an ultra-smooth cheesecake surface.
Slice with a hot knife (dip in warm water and wipe clean between cuts) for perfect slices.
If you want, I can also give you a quick “no-bake” caramel brownie cheesecake that’s ready in under 30 minutes and still tastes like a dessert masterpiece.
