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- 1 cup unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1/2 teaspoon salt

Caramel Brownie Cheesecake

Indulge in a heavenly treat with this Caramel Brownie Cheesecake, a perfect fusion of rich brownie and creamy cheesecake layers. Follow our easy, step-by-step recipe to create this showstopper that will delight your family and friends. From the fudgy brownie base to the smooth caramel topping, every bite promises pure bliss. Ready to impress your guests? Click through to explore this delightful layered recipe and make your dessert dreams come true!
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1/2 teaspoon salt

For the Cheesecake Layer:

2 (8 oz) packages cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

1/4 cup caramel sauce (plus extra for drizzling)

For the Topping:

1/2 cup mini chocolate chips

1/4 cup chopped pecans (optional)

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.

    Make the Brownie Layer:

      a. In a saucepan, melt the butter over low heat.

        b. Remove from heat and stir in sugar, eggs, and vanilla until well combined.

          c. Add flour, cocoa powder, and salt, and mix until just combined.

            d. Pour the brownie batter into the prepared springform pan and spread evenly.

              e. Bake for 20 minutes, then remove from oven and let it cool slightly while preparing the cheesecake layer.

                Prepare the Cheesecake Layer:

                  a. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

                    b. Gradually add the sugar, mixing until well combined.

                      c. Add in eggs, one at a time, mixing on low speed until just blended.

                        d. Stir in vanilla extract, sour cream, and caramel sauce until fully incorporated.

                          Layer the Cheesecake:

                            a. Pour the cheesecake batter over the slightly cooled brownie layer in the springform pan.

                              b. Use a spatula to smooth the top.

                                Bake the Cheesecake: Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.

                                  Cool and Chill: Remove from the oven and let it cool at room temperature for about an hour. Then, cover and refrigerate for at least 4 hours, preferably overnight, to fully set.

                                    Finish the Cheesecake: Once chilled, carefully remove the sides of the springform pan. Drizzle additional caramel sauce over the top and sprinkle with mini chocolate chips and chopped pecans if desired.

                                      - Prep Time: 30 mins | Total Time: 6 hrs (including chilling) | Servings: 12

                                        - Presentation Tips: Serve slices on dessert plates, garnished with an extra drizzle of caramel sauce and a dollop of whipped cream for an elegant touch!