Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar and brown sugar until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Sift together the flour, cocoa powder, and salt, then fold into the butter mixture until just combined. Pour the brownie batter into the prepared pan and spread evenly.
- Bake for 15 minutes, just until the edges start to set. Remove from the oven and set aside while you prepare the cheesecake layer.
- In a large bowl, beat the cream cheese until smooth. Add the sour cream, granulated sugar, and vanilla extract, beating until well combined.
- Pour the cheesecake mixture over the partially baked brownie layer, spreading evenly.
- Return to the oven and bake for an additional 40-45 minutes, until the center is set and the edges are golden. Allow to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce. For a touch of nostalgia, sprinkle with a pinch of cinnamon, a nod to the cozy flavors of my childhood kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International