Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar (for the cheesecake layer)
- 1 teaspoon vanilla extract (for the cheesecake layer)
- 1 cup caramel sauce
- 1/4 teaspoon salt
If you’re out of sour cream, Greek yogurt works as a great substitute without compromising the texture or taste. For a gluten-free option, you can swap the all-purpose flour with a gluten-free blend.
Instructions
- Preheat your oven to 350°F. Grease a 9-inch springform pan with butter or non-stick spray.
- In a large saucepan, melt the butter over low heat. Remove from heat and stir in 2 cups of sugar and vanilla extract.
- Beat in 4 large eggs, one at a time, ensuring each is well incorporated before adding the next.
- Gently stir in the flour, cocoa powder, and salt until the mixture is smooth and glossy. Pour half of the brownie batter into the prepared pan.
- In a separate bowl, beat the cream cheese, sour cream, 1/2 cup of sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Spread the cheesecake mixture over the brownie layer, then drizzle with half of the caramel sauce.
- Carefully spoon the remaining brownie batter over the cheesecake layer, spreading gently to cover.
- Swirl the remaining caramel sauce over the top, using a knife to create a marbled effect.
- Bake for 45-50 minutes, or until the center is set but still slightly wobbly. Allow it to cool at room temperature before chilling in the refrigerator for at least 4 hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International