Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup caramel sauce, divided
- 1/4 cup heavy cream
- Optional: 1/2 cup chopped pecans or walnuts
For substitutions, you can use gluten-free flour if needed or swap pecans for walnuts based on your preference. Remember, cooking is about flexibility and making it your own.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
- In a large bowl, whisk together the melted butter and sugar. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, and salt. Gradually add this to the wet ingredients, mixing until just combined. Pour the brownie batter into the prepared pan, spreading it evenly.
- Bake for 25 minutes, or until the edges are set but the center is still slightly soft. Let it cool while you prepare the cheesecake layer.
- For the cheesecake, beat the cream cheese and sour cream together until smooth. Gradually add 1/2 cup of caramel sauce and mix until combined.
- Pour the cheesecake mixture over the cooled brownie layer, smoothing the top with a spatula. Drizzle the remaining caramel sauce over the top and swirl gently with a knife for a marbled effect.
- Bake for an additional 45 minutes, or until the cheesecake is set but still slightly jiggly in the center. Allow it to cool, then refrigerate for at least 4 hours or overnight for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International