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For a rich caramel brownie cheesecake, you need three main parts: the brownie base, the cheesecake layer, and the caramel sauce. Each part adds its own taste and texture. Let's break it down.

Caramel Brownie Cheesecake

Indulge your sweet tooth with this Caramel Brownie Cheesecake recipe that's sure to delight! Combining a fudgy brownie base, a creamy cheesecake layer, and a luscious caramel topping, this dessert is a showstopper for any occasion. Perfect for impressing guests or treating yourself, every bite is a heavenly experience. Curious to learn how to make this irresistible dessert? Click through to explore the full recipe and get baking!
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Ingredients
  

For the Brownie Base:

1 cup unsalted butter, melted

1 cup granulated sugar

1 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup cocoa powder

1/2 teaspoon salt

1 cup chocolate chips

For the Cheesecake Layer:

16 oz cream cheese, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/4 cup sour cream

For the Caramel Sauce:

1 cup caramel sauce (store-bought or homemade)

Sea salt, for garnish

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and place a circle of parchment paper at the bottom.

    Make the Brownie Base: In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined.

      Add Eggs and Vanilla: Beat in the eggs one at a time, then add in the vanilla extract. Stir until smooth.

        Incorporate Dry Ingredients: Sift together the flour, cocoa powder, and salt; gradually add this to the wet mixture, stirring until just combined. Fold in the chocolate chips.

          Bake the Brownies: Pour the brownie batter into the prepared springform pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and let it cool slightly.

            Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.

              Add Eggs and Sour Cream: Add the eggs one at a time, mixing on low speed until just incorporated. Fold in the sour cream until just combined—do not overmix.

                Pour Cheesecake Mixture: Spread the cheesecake mixture over the cooled brownie base evenly.

                  Bake the Cheesecake: Bake in the oven for an additional 50-60 minutes until the edges are set, and the center is slightly jiggly (it will firm up as it cools).

                    Cool and Chill: Allow the cheesecake to cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight for best results.

                      Add Caramel Topping: Before serving, drizzle the caramel sauce on top of the chilled cheesecake and sprinkle with a touch of sea salt for an extra burst of flavor.

                        Serve: Carefully remove the cheesecake from the springform pan and slice into wedges to serve.

                          Prep Time: 25 mins | Total Time: 5 hrs | Servings: 12 slices

                            - Presentation Tips: Serve each slice on a dessert plate, topped with a dollop of whipped cream and an extra drizzle of caramel for an elegant look. Add a sprig of mint for a pop of color!