Indulgent Caramel Brownie Cheesecake

Enjoy your rich, creamy, and indulgent Caramel Brownie Cheesecake in this cold winter and it's could nights ,

Ingredients:

For the Brownie Base:

1/2 cup (1 stick) unsalted butter, melted

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 (2 blocks) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Caramel Topping:

1 cup caramel sauce (store-bought or homemade)

1/4 teaspoon sea salt (optional, for salted caramel)

1/2 cup chopped pecans or walnuts (optional, for crunch)

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare the Brownie Base:

In a medium bowl, mix the melted butter and sugar until smooth.

Add the eggs and vanilla extract, stirring to combine.

Sift in the cocoa powder, flour, salt, and baking powder. Mix until just combined.

Spread the brownie batter evenly into the prepared pan.

Bake the Brownie Layer:

Bake for 15-20 minutes, or until the top is set but the center is still slightly gooey.

Let the brownie layer cool slightly while you prepare the cheesecake filling.

Prepare the Cheesecake Layer:

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Pour the cheesecake mixture over the cooled brownie layer, spreading it evenly.

Bake the Cheesecake:

Reduce the oven temperature to 325°F (163°C).

Bake for 45-50 minutes, or until the cheesecake is set and slightly jiggly in the center.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Add the Caramel Topping:

Once the cheesecake is fully chilled, pour the caramel sauce over the top in an even layer.

Sprinkle with sea salt and chopped nuts if desired.

Serve:

Remove the sides of the springform pan and slice the cheesecake into pieces.

Store any leftovers in the refrigerator.