Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup caramel sauce
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Sea salt flakes for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
- In a bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
- Mix melted butter and sugar until well combined. Beat in eggs and vanilla extract.
- Add dry ingredients gradually, mixing until smooth.
- Pour batter into prepared pan and bake for 20-25 minutes. Cool completely.
- In a separate bowl, beat cream cheese until smooth. Add caramel sauce and mix well.
- Whip heavy cream with powdered sugar until stiff peaks form. Gently fold into the caramel cream cheese mixture.
- Spread the caramel cheesecake filling over the cooled brownie crust.
- Refrigerate for at least 4 hours or until set.
- Drizzle with additional caramel sauce and sprinkle sea salt flakes before serving.
Notes
- Ensure the cheesecake is thoroughly chilled for clean slicing.
- You can substitute dark chocolate for cocoa powder for a richer flavor.
- Garnish with fresh berries or chocolate shavings for added visual appeal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Bake, Chill
- Cuisine: American
- Diet: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal Kcal
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 120 mg