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- 1 cup unsalted butter (2 sticks) - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - ½ teaspoon salt The brownie layer is rich and fudgy. You start with melting the butter. This gives the brownies a great texture. Mix in sugar, eggs, and vanilla for sweetness and flavor. Then, add flour, cocoa powder, and salt. This mix creates a perfect base for our cheesecake. - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream The cheesecake layer is creamy and smooth. Start with soft cream cheese to make mixing easy. Blend in sugar and eggs for sweetness. Vanilla adds a delightful flavor, while sour cream gives a nice tang. This layer sits perfectly on top of the brownie base. - 1 cup granulated sugar - 6 tablespoons unsalted butter, cubed - ½ cup heavy cream - 1 teaspoon sea salt The salted caramel is where the magic happens. Melt the sugar slowly to get that beautiful amber color. Then, stir in butter and cream for richness. Lastly, add sea salt to bring out the sweet flavors. The caramel adds a perfect finish to your cheesecake. Start by preheating your oven to 350°F (175°C). This temperature is perfect for baking. Next, take a 9-inch springform pan. Grease it well with butter or cooking spray. This helps the cheesecake come out easily. Wrap the bottom of the pan with aluminum foil. This step prevents leaks during baking. In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once melted, take it off the heat. Stir in 2 cups of granulated sugar. Add 4 large eggs and 1 teaspoon of vanilla extract. Mix until smooth. Then, add 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and ½ teaspoon of salt. Stir until everything is well combined. Pour this brownie batter into your prepared springform pan. Spread it evenly across the bottom. Now, it’s time for the cheesecake. In a large mixing bowl, beat 16 oz of softened cream cheese using an electric mixer. Mix until it’s smooth with no lumps. Add 1 cup of granulated sugar and mix again. Beat in 2 large eggs one at a time. Then, add 1 teaspoon of vanilla extract and ½ cup of sour cream. Mix until creamy. Pour this cheesecake mixture over the cooled brownie layer. Smooth it out with a spatula. For the salted caramel, take a saucepan and place it over medium heat. Add 1 cup of granulated sugar. Let it melt without stirring. Gently swirl the pan as the sugar turns golden brown. Once melted, add 6 tablespoons of cubed unsalted butter. Stir until it melts. Slowly pour in ½ cup of heavy cream. Be careful of splatters. Once smooth, add 1 teaspoon of sea salt to taste. Let the caramel cool slightly. After the cheesecake layer has cooled, pour the salted caramel over the top. Spread it evenly. Reserve a bit of caramel for drizzling later. Now, refrigerate your cheesecake for at least 4 hours. For the best flavor, chill it overnight. Once chilled, release the sides of the springform pan. Slice your cheesecake into wedges and enjoy! To get a great brownie layer, start with fresh ingredients. Use real unsalted butter for the best flavor. Melt the butter slowly over low heat. This makes it smooth and creamy. Stir the sugar in right after you take it off the heat. This helps the sugar dissolve well. Mix in the eggs one at a time for even blending. When you add the flour and cocoa powder, fold gently. Over-mixing can make brownies tough. Pour the batter into a greased springform pan. Spread it evenly for a nice base. Bake for just 25 minutes. The center should look slightly soft; it will set as it cools. For a dreamy cheesecake, use softened cream cheese. This helps it mix smoothly. Beat the cream cheese first until fluffy. Then, add the sugar and mix well. Adding eggs one at a time keeps the texture light. Don’t skip the sour cream! It adds rich flavor and creaminess. Mix until there are no lumps. Pour this mix over your cooled brownie layer. Use a spatula to smooth it out. Bake it slowly to avoid cracks. Let it cool in the oven with the door slightly open. This gradual cooling keeps it creamy and prevents cracks. Making salted caramel takes patience. Start with granulated sugar in a saucepan. Heat it over medium without stirring. Swirl the pan gently as it melts. Watch for a golden color to know it’s ready. Once it melts, add butter and stir. Be careful; the mix will bubble up! After it’s smooth, slowly add heavy cream. Stir until it’s combined. Add sea salt to taste for that perfect balance. Let the caramel cool slightly before pouring it on the cheesecake. Save a little for drizzling when you serve. This will make every slice extra special. {{image_2}} You can make your brownie layer even more exciting. Try adding nuts like walnuts or pecans. They add great crunch and flavor. You can also mix in chocolate chips. Dark or white chocolate chips work well. They melt and create gooey bites in every slice. If you love a bit of spice, consider a pinch of cinnamon. It adds warmth and depth to the chocolate. Don’t be afraid to play with flavors in your cheesecake layer. You can add fresh fruits like raspberries or strawberries. They bring a nice tartness to balance the sweetness. A splash of lemon juice or zest can also brighten the flavor. For a warmer taste, consider adding a touch of nutmeg or cinnamon. These spices can make your cheesecake unique. Toppings can change the whole look and taste of your cheesecake. Besides salted caramel, you can drizzle chocolate ganache or berry sauce. A sprinkle of crushed nuts can add texture to the top. If you want a fresh touch, add some whipped cream or fresh fruit slices. Each option gives a new twist to your dessert, making it even more special. After you enjoy your salted caramel brownie cheesecake, store any leftovers in the fridge. Use a large airtight container to keep it fresh. If you have a springform pan, you can cover it tightly with plastic wrap. The cheesecake will stay good for 3 to 5 days. If you want to save the cheesecake for later, freezing works well. First, let the cheesecake cool completely. Then, wrap it in plastic wrap and foil. This keeps out air and prevents freezer burn. You can freeze it for up to 3 months. When you are ready to eat it, thaw it in the fridge overnight. When it's time to enjoy your cheesecake again, avoid reheating it in the microwave. This can make it too soft. Instead, let it sit at room temperature for about 30 minutes. This warms it gently and keeps the texture nice. If you want a warm treat, try placing a slice in a low oven (around 200°F) for a few minutes. Enjoy! The cheesecake is done when the edges look set and the center jiggles slightly. A light brown color on the edges shows it is ready. Use a toothpick to test if it comes out clean from the sides. Let it cool in the oven for one hour to avoid cracks. Yes, you can use a different pan, but adjust the baking time. A square or round pan works well. Just remember to grease it well. If you use a smaller pan, the cheesecake may take longer to bake. If you need a substitute for cream cheese, try Greek yogurt or mascarpone. These options give a creamy texture. You can also use silken tofu for a dairy-free choice. Each will give a different taste, so experiment to find your favorite. To reduce the saltiness of your caramel, simply use less sea salt. Start with a pinch and taste as you go. You can also balance the flavor with more sugar or cream. This will help create a sweeter caramel without the strong salt kick. Serve the cheesecake chilled for the best taste. Slice it into wedges and drizzle with extra salted caramel. Add a sprinkle of flaky sea salt on top for a nice touch. A dollop of whipped cream or chocolate shavings makes it even better. Enjoy every bite! This recipe gives you everything you need to make salted caramel brownie cheesecake. We covered the ingredients, step-by-step instructions, tips, and storage. Each layer adds rich flavors and textures. Use your favorite mix-ins for extra fun. Remember, patience is key when baking. Enjoy every bite of your treat! Share it with friends or savor it alone. Baking is a joy, and this cheesecake is worth the effort. Make it your way, and keep experimenting!

Salted Caramel Brownie Cheesecake

Indulge in the ultimate dessert experience with this Salted Caramel Brownie Cheesecake! Layers of rich brownie and creamy cheesecake are topped with luscious salted caramel for a sweet and salty delight. Perfect for any occasion, this recipe is a showstopper that will impress family and friends. Click through to discover the step-by-step guide and wow everyone with your baking skills!
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter (2 sticks)

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

½ teaspoon salt

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

For the Salted Caramel:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

½ cup heavy cream

1 teaspoon sea salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.

    Make the Brownie Layer: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until well combined. Add flour, cocoa powder, and salt, stirring until fully mixed. Pour the brownie batter into the prepared springform pan, spreading evenly.

      Bake the Brownie Layer: Bake the brownie layer for 25 minutes. Remove from the oven and let it cool slightly while you prepare the cheesecake layer.

        Prepare the Cheesecake Layer: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth. Add sugar and mix until well combined. Beat in eggs one at a time, then add vanilla and sour cream. Mix until the mixture is creamy and there are no lumps.

          Add the Cheesecake Layer: Pour the cheesecake mixture over the top of the cooled brownie layer, smoothing it out with a spatula.

            Bake the Cheesecake: Bake in the oven for about 50-60 minutes, or until the cheesecake is set and the edges are lightly browned. The center should still have a slight jiggle. Turn off the oven, crack the oven door, and leave the cheesecake inside for 1 hour to cool gradually.

              Prepare the Salted Caramel: In a saucepan over medium heat, add the sugar and allow it to melt. Do not stir; gently swirl the pan as the sugar begins to turn golden brown. Once melted and amber in color, carefully add the cubed butter and mix continuously until melted. Gradually pour in the heavy cream, being cautious of splatters. Stir until smooth and add sea salt to taste. Remove from heat and let the caramel cool slightly.

                Assemble the Cheesecake: Once the cheesecake has cooled completely, pour the salted caramel over the top, spreading it evenly. Reserve a small amount for drizzling when serving if desired.

                  Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight for the best flavor and texture.

                    Serve: Release the sides of the springform pan and slice the cheesecake into wedges. Drizzle with reserved salted caramel sauce before serving.

                      Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 12

                        - Presentation Tips: Serve slices on dessert plates with a drizzle of salted caramel and a sprinkle of flaky sea salt on top for an elegant touch. Garnish with a dollop of whipped cream and chocolate shavings if desired.