Ingredients
- 1 cup unsalted butter
- 8 ounces semi-sweet chocolate, chopped
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
Feel free to substitute semi-sweet chocolate with dark chocolate if you prefer a deeper cocoa flavor. And if you’re feeling adventurous, a sprinkle of sea salt on the caramel can add an exciting twist.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a heatproof bowl, melt butter and chocolate together, stirring until smooth. This reminds me of the afternoons spent melting chocolate with my siblings for our favorite desserts.
- Stir in granulated sugar, then add in eggs one at a time, mixing well after each addition. Incorporate vanilla extract, flour, and salt until just combined.
- Pour the brownie batter into the prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes or until a toothpick inserted comes out mostly clean.
- While the brownie base cools, beat cream cheese in a large bowl until creamy. Blend in sour cream, powdered sugar, and vanilla extract until smooth.
- Pour the cheesecake mixture over the cooled brownie layer and smooth the top. Return to the oven and bake for an additional 40-45 minutes, or until the edges are set but the center still jiggles slightly.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight. This step always reminds me of the anticipation that makes the first bite so rewarding.
- Before serving, drizzle warm caramel sauce over the cheesecake, allowing it to cascade down the sides.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International