Ingredients
For the Brownie Base:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) heavy cream
For the Salted Caramel Sauce:
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cubed
- 1/2 cup (120ml) heavy cream
- 1 teaspoon sea salt
Instructions
1. Prepare the Brownie Base
- Preheat your oven to 350°F (175°C).
- Line a 9-inch (23cm) springform pan with parchment paper.
- In a bowl, mix melted butter and sugar until smooth.
- Beat in eggs and vanilla extract.
- Sift in cocoa powder, flour, salt, and baking powder; fold until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 20–22 minutes until slightly firm. Remove from oven and let cool slightly.
2. Make the Cheesecake Layer
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in vanilla and heavy cream until fully incorporated.
- Pour cheesecake mixture over the slightly cooled brownie base.
- Bake at 325°F (160°C) for 35–40 minutes until the edges are set but the center still slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 10 minutes.
- Remove and cool completely, then refrigerate for at least 4 hours or overnight.
3. Prepare Salted Caramel Sauce
- In a medium saucepan over medium heat, melt sugar, stirring constantly until it becomes a golden amber color.
- Carefully add butter (mixture will bubble). Stir until fully melted.
- Slowly pour in heavy cream while whisking.
- Remove from heat and stir in sea salt. Let it cool slightly.
4. Assemble the Dessert
- Remove the cheesecake from the springform pan.
- Drizzle generously with salted caramel sauce.
- Optional: sprinkle a pinch of flaky sea salt on top for extra flavor.
- Slice into 12–14 pieces and serve chilled.
Tips for Perfection
- Use high-quality dark chocolate for the brownie for a richer taste.
- Don’t overbake the cheesecake layer; it should be creamy in the center.
- For a fancy touch, swirl some caramel into the cheesecake before baking.
This Salted Caramel Brownie Cheesecake is a showstopper dessert, perfect for parties or indulgent evenings. Its fudgy brownie bottom, smooth cheesecake middle, and gooey caramel topping create a luxurious trifecta of flavor.
