Caramel Brownie Cheesecake

Two favorite desserts in one. A chocolatey brownie crust and a luscious creamy cheesecake middle, covered in a thin layer of chocolate and topped with caramel. I think I've died and gone to heaven.

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Course Dessert

Cuisine American

Ingredients

Brownie Layer:

1 stick 113g unsalted butter, melted
1 cup 200g granulated sugar
1 cup 85g unsweetened natural cocoa powder
1/4 teaspoon fine salt
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup 62g all-purpose flour

Cheesecake Layer:

24 oz 680g cream cheese, room temperature
1/2 cup 100g granulated sugar
1/2 cup 100g light brown sugar
1/4 cup 59ml heavy cream
4 large eggs room temperature
2 teaspoons vanilla paste or extract

Topping:

12 oz. Semi-Sweet Chocolate Chips melted
1/2 cup salted caramel sauce

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Instructions

Brownie Layer: Preheat oven to 325°F. Spray a 9-inch springform pan. Mix melted butter, sugar, cocoa, and salt.
Cool slightly, add vanilla, eggs one at a time, then flour. Spread in pan, bake 15 mins. Chill.
Cheesecake Layer: Beat cream cheese, sugars, and cream. Add eggs one at a time, then vanilla. Pour over brownie layer, remove air bubbles, bake 55 mins at 325°F. Cool in oven with door cracked, then chill 4 hrs.
Chocolate Layer: Melt chocolate chips in the microwave, cooking in 30 second intervals and stirring between each, until fully melted. Once melted, spread carefully and evenly over the top of the cheesecake and chill for 30 minutes, until chocolate is set/firm.
Finish: Release from pan, cut, drizzle caramel on each slice.