Description
A decadent fusion of brownies, cheesecake, and buttery caramel that satisfies multiple cravings in one extraordinary dessert.
Ingredients
Scale
- 1 cup unsalted butter (substitute: coconut oil for dairy-free option)
- 2 cups granulated sugar (alternative: 1¾ cups coconut sugar for a less refined option)
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour (substitute: 1:1 gluten-free flour blend)
- ¾ cup premium cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips (alternative: dark chocolate chunks for deeper flavor)
- 24 oz cream cheese, softened (substitute: dairy-free cream cheese)
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- â…“ cup sour cream (alternative: Greek yogurt for a tangier, lighter version)
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream (substitute: full-fat coconut cream)
- 1 teaspoon sea salt (for salted caramel variation)
Instructions
- Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper and wrap the outside with two layers of heavy-duty aluminum foil.
- Melt butter in a microwave-safe bowl or over a double boiler. Whisk in sugar until combined, then add eggs one at a time. Stir in vanilla extract.
- Sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Fold in chocolate chips. Pour the batter into the prepared pan.
- Bake the brownie base for 20 minutes until partially set.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing in vanilla extract and sour cream until just combined.
- Pour the cheesecake mixture over the par-baked brownie layer. Bake for 55-60 minutes until the center is slightly jiggly.
- Turn off the oven, crack the door, and cool the cheesecake for one hour in the oven.
- Heat sugar in a saucepan until melted. Add butter, whisk, then slowly pour in heavy cream and mix in salt. Allow to cool before pouring over cake.
Notes
Allow the cheesecake to cool gradually to reduce surface cracks. For optimal freshness, refrigerate in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 48g
- Sodium: 340mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 185mg
Keywords: cheesecake, brownie, dessert, caramel, rich dessert