Dive into the Decadence of Caramel Brownie Cheesecake!

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. Mix Brownie Batter: In a bowl, whisk together melted butter and sugar. Add eggs and vanilla, mixing until smooth. Sift in cocoa powder, flour, and salt, then mix until combined.
3. Bake the Base: Pour the batter into the prepared pan and bake for 15 minutes, just until set (it will bake more later). Set aside to cool slightly.

Step 2: Make the Cheesecake Layer

1. Cream Cheese Mixture: Beat the cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Mix in heavy cream and vanilla extract until fully combined.
2. Assemble Layers: Pour the cheesecake batter over the slightly cooled brownie base. Smooth the top with a spatula.
3. Bake: Place the springform pan in a water bath (wrap the bottom of the pan with foil to prevent leaks) and bake at 325°F (160°C) for 45–50 minutes, or until the center is set but slightly jiggly.
4. Cool: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking. Chill in the fridge for at least 4 hours (overnight is best).

Step 3: Make the Caramel Sauce

1. Melt Sugar: In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden amber color.
2. Add Butter: Add the butter and stir until fully melted and combined.
3. Add Cream: Slowly pour in the heavy cream while stirring (be careful, it may bubble up). Stir in salt and cook for 1–2 minutes until smooth. Let cool.

Step 4: Decorate the Cheesecake

1. Caramel Drizzle: Once the cheesecake is fully chilled, pour caramel sauce over the top, letting it drip down the sides.
2. Toppings: Add crushed brownie pieces, extra caramel drizzle, and chocolate sauce if desired. For extra flair, pipe whipped cream around the edges.

Tips for Success

• Prevent Overbaking: Cheesecake should be slightly jiggly in the center when done. It sets more as it cools.
• Make Ahead: This dessert gets better with time—prepare it a day in advance for maximum flavor.
• Storage: Store in the fridge for up to 5 days or freeze slices for longer.

Would you like me to help with variations like adding pecans, or turning it into bars instead of a full cake? 🍰✨