A rich and creamy caramel brownie cheesecake with a fudgy brownie base, smooth cheesecake layer, and decadent caramel topping.

Scale

Brownie Layer:

½ cup unsalted butter, melted

1 cup sugar

⅓ cup cocoa powder

½ tsp salt

1 tsp vanilla extract

2 eggs

½ cup all-purpose flour

Cheesecake Layer:

16 oz cream cheese

½ cup sugar

¼ cup brown sugar

¼ cup heavy cream

2 eggs

1 tsp vanilla

Caramel Topping:

½ cup caramel sauce

Pinch of flaky sea salt (optional)

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1. Preheat oven to 350°F (175°C).

2. Prepare a 9-inch springform pan.

3. Mix brownie batter ingredients and bake for 15 minutes.

4. Beat cheesecake ingredients and pour over cooled brownie base.

5. Bake at 325°F (160°C) for 55–65 minutes.

6. Cool in oven, then chill 4+ hours.

7. Drizzle caramel sauce before serving.

For a lighter version, use low-fat cream cheese and milk instead of cream.

For a dairy-free option, substitute coconut cream and coconut oil.