- Prepare the Brownie Layer:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, combine melted butter, sugar, and vanilla. Beat in eggs one at a time.
- Mix in cocoa, flour, salt, and baking powder. Spread the batter evenly into the prepared pan.
- Bake in preheated oven for about 20-25 minutes, or until the brownie is just set but not fully cooked. It will cook further with the cheesecake layer.
- Prepare the Cheesecake Layer:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Carefully pour the cheesecake mixture over the hot brownie layer in the pan.
- Bake the Cheesecake:
- Return the pan to the oven and bake for an additional 35-40 minutes, or until the cheesecake is set and slightly jiggly in the middle.
- Turn off the oven, slightly open the oven door, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
- Add the Caramel Topping:
- After the cheesecake has cooled, pour the caramel sauce evenly over the top.
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
- Serve:
- Before serving, run a knife around the edge of the cheesecake to loosen it from the pan, then remove the springform ring.
- Garnish with whipped cream and drizzle with additional caramel sauce if desired.
Tips for Perfection:
- Water Bath Alternative: To prevent cracks further, you can place a pan of water on the lower rack of the oven while baking the cheesecake to create a moist environment.
- Smooth Caramel Layer: If the caramel sauce is too thick to pour, gently warm it to achieve a pourable consistency.
- Slicing: For clean slices, dip a sharp knife in hot water, wipe it dry, and cut. Repeat between slices.
This Caramel Brownie Cheesecake is a stunning dessert that’s sure to wow your guests with its layers of flavor and texture. Enjoy crafting this delightful treat!