Ingredients
- For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter
- 4 ounces good-quality dark chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- For the Cheesecake Layer:
- 2 (8-ounce) blocks full-fat cream cheese, softened completely
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup full-fat sour cream
- For the Topping:
- 3/4 cup thick, store-bought or homemade caramel sauce
- 1 teaspoon flaky sea salt
Equipment Needed
- 9-inch springform pan
- Parchment paper
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Whisk and rubber spatula
- Small saucepan for melting
- Measuring cups and spoons
Step-by-Step Instructions
The journey to this masterpiece begins with the brownie base. First, I line my springform pan with a parchment paper circle—trust me, this makes releasing it later so much easier and prevents heartbreak. I melt the butter and dark chocolate together in a saucepan over low heat, stirring until it’s just smooth and gorgeous. In a separate bowl, I whisk the sugar and eggs until they’re pale and a bit fluffy; this step adds air and gives the brownie a lovely crackly top. Then, I gently fold in the chocolate mixture, vanilla, and finally the dry ingredients, mixing just until no flour streaks remain. I spread this into the pan and pop it in the oven at 350°F (175°C) for just 15 minutes. It won’t be fully baked, but that’s perfect—it will finish baking with the cheesecake.
While the brownie par-bakes, I make the cheesecake layer, and here’s my biggest personal tip: your cream cheese must be truly soft. I leave mine on the counter for a few hours. I once tried to rush it with the microwave and ended up with tiny lumps in my batter—a lesson learned the hard way! I beat the soft cream cheese and sugar together until it’s completely smooth and creamy, scraping down the bowl often. Then I add the eggs one at a time, beating just until each is incorporated. Over-beating here incorporates too much air and can cause cracking. Finally, I mix in the vanilla and sour cream, which gives it that signature tang and velvety texture.(See the next page below to continue…)