Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Make the brownie layer: In a bowl, mix the melted butter and sugar. Whisk in the cocoa powder and flour until just combined. Beat in the eggs one at a time, then stir in the vanilla extract. Spread this batter evenly into the prepared springform pan.
- Make the cheesecake layer: Beat the softened cream cheese with the sugar until smooth. Mix in the vanilla extract. Beat in the eggs one at a time, mixing just until incorporated after each addition.
- Pour the cheesecake mixture over the brownie batter in the pan. Bake for 55 to 60 minutes, or until the edges are set and the center has a slight jiggle.
- Let the cheesecake cool completely on a wire rack. Then, cover and chill in the refrigerator for at least 3 hours before serving.
- Make the caramel topping: In a medium saucepan over medium heat, melt the sugar without stirring until it turns a deep amber color. Watch carefully to prevent burning.
- Remove the pan from the heat. Carefully whisk in the warm heavy cream. The mixture will bubble vigorously. Once smooth, whisk in the butter pieces and salt until fully melted and combined.
- Let the caramel cool slightly, then pour it over the chilled cheesecake before slicing and serving.
Nutrition
Notes
For easier slicing, run a thin knife under hot water and wipe it dry between each cut. Store leftovers covered in the refrigerator.