Ingredients
Brownie Layer:
- 1 stick (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (85 g) unsweetened cocoa powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (62 g) all-purpose flour
Cheesecake Layer:
- 24 ounces (680 g) cream cheese, completely softened to room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1/4 cup (60 ml) heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
Caramel Topping:
- 1/2 cup caramel sauce (salted preferred), store‑bought or homemade
- Optional extra caramel for drizzling when serving
- Optional flaky sea salt for finishing
Instructions
Preheat your oven to 325°F (163°C). Grease a 9‑inch springform pan with nonstick spray or butter, then place it on a rimmed baking sheet to catch any drips, a setup that many cheesecake and layered bar recipes recommend.
To make the brownie layer, whisk together the melted butter, granulated sugar, cocoa powder, and fine sea salt in a large bowl until the mixture is smooth and thick. If the butter mixture is very hot, let it cool slightly so it doesn’t scramble the eggs once they’re added—a common tip in brownie recipes. Stir in the vanilla extract, then add the eggs one at a time, mixing well after each until fully blended. Gently fold in the flour just until no streaks remain, being careful not to overmix, which reflects standard brownie guidance that warns against overworking the batter to keep the base fudgy rather than cakey.
Spread the brownie batter evenly into the prepared springform pan. Bake for about 15 minutes, just until the brownie layer is beginning to set but still quite soft in the center, a partial‑bake technique often used in brownie‑cheesecake layered desserts so the brownie doesn’t overbake later. Remove the pan from the oven and let the brownie cool to room temperature (or chill briefly) while you prepare the cheesecake layer.
For the cheesecake layer, place the softened cream cheese in a large bowl and beat with an electric mixer until smooth, about 1 minute, which mirrors standard cheesecake instructions that emphasize starting with very soft cream cheese to avoid lumps. Add the granulated sugar, light brown sugar, and heavy cream, then beat again until creamy and well blended, scraping down the bowl as needed. Add the eggs one at a time, mixing on low just until combined after each addition to avoid incorporating too much air—a common cheesecake tip to reduce cracking. Stir in the vanilla extract or vanilla bean paste to finish the batter.
Pour the cheesecake mixture gently over the cooled brownie layer in the pan. Tap the pan lightly on the counter to help release any air bubbles and level the surface, a step frequently suggested in cheesecake tutorials to improve texture. Place the pan (still on its rimmed baking sheet) back into the 325°F oven. Bake for about 55 minutes to 1 hour, or until the cheesecake appears mostly set—the edges should look firm and the center should have a slight wobble when you gently jiggle the pan, very similar to doneness cues described in classic baked cheesecake recipes.
When the cheesecake is done, turn off the oven and crack the door open slightly, propping it with a wooden spoon if needed. Let the cheesecake cool in the oven for about 10 minutes; this gradual cooling step is a common technique that helps minimize cracks by preventing a sudden temperature change. Then remove the pan and let the cheesecake cool completely on a wire rack at room temperature. Once it reaches room temperature, refrigerate the cheesecake for at least 4 hours, but preferably overnight, so the brownie and cheesecake layers fully set and the flavors meld, a chill time consistent with most baked cheesecake recipes.
When you’re ready to serve, release the cheesecake from the springform pan and transfer it to a serving plate. Pour or drizzle the caramel sauce evenly over the top, letting some of it drip down the sides for a dramatic bakery‑style look, just as caramel cheesecake and bar recipes often suggest. If you’re using flaky sea salt, sprinkle a light pinch over the caramel to bring out the sweetness and add contrast, mirroring popular salted caramel cheesecake finishes. Slice the cheesecake using a knife warmed under hot water and wiped dry between cuts for the cleanest, neatest slices, a technique recommended across cheesecake slicing guides.