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To make a caramel brownie cheesecake, you need three main layers. Each layer has special ingredients that create rich flavors and textures.

Caramel Brownie Cheesecake

Indulge in a slice of heaven with this caramel brownie cheesecake, a delightful dessert that combines rich brownie layers with creamy cheesecake and luscious caramel. Discover the key ingredients and step-by-step instructions to create this decadent treat that’s perfect for special occasions or a sweet indulgence any day. Click through to explore the complete recipe and elevate your dessert game with this scrumptious delight!
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Ingredients
  

For the Brownie Layer:

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

2 large eggs

1 teaspoon vanilla extract

Pinch of salt

For the Caramel Sauce:

1 cup sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Prepare the Brownie Layer:

    - Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

      - In a medium saucepan over low heat, melt the butter. Remove from heat and stir in sugar, eggs, and vanilla until well combined.

        - In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder. Gradually stir the dry ingredients into the wet ingredients until just combined.

          - Pour the brownie batter into the bottom of the prepared springform pan and spread evenly. Bake for 20 minutes, then remove from the oven and let cool.

            Prepare the Cheesecake Layer:

              - In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until incorporated, followed by sour cream and vanilla.

                - Add eggs one at a time, mixing on low speed until each is fully incorporated. Do not overmix. Add a pinch of salt.

                  - Pour the cheesecake mixture over the cooled brownie layer and spread evenly.

                    Bake the Cheesecake:

                      - Tap the springform pan gently on the counter to eliminate bubbles. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.

                        - Turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly for about 1 hour. This helps prevent cracks.

                          Prepare the Caramel Sauce:

                            - In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts and turns a deep amber color.

                              - Carefully add butter, whisking until melted. Gradually add heavy cream (be cautious as it may bubble up), then stir in vanilla and a pinch of salt. Remove from heat and let it cool slightly.

                                Assemble and Chill:

                                  - Drizzle the caramel sauce over the cooled cheesecake. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight for the best texture.

                                    - Before serving, top with additional caramel sauce if desired.

                                      Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12