Description
A decadent cheesecake layered on top of a rich brownie base, drizzled with caramel and topped with chocolate chips.
Ingredients
Scale
- ½ cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (40g) unsweetened cocoa powder
- ½ cup (65g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 16 oz (450g) cream cheese, softened
- ½ cup (60g) powdered sugar
- ⅓ cup (80ml) caramel sauce (plus extra for drizzling)
- ½ cup (90g) chocolate chips
- Additional caramel sauce (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, melt the butter and mix with sugar, eggs, and vanilla until combined.
- In another bowl, whisk together cocoa powder, flour, salt, and baking powder. Gradually stir into the wet ingredients.
- Pour brownie batter into the springform pan and bake for 20-25 minutes.
- While brownies are baking, beat the cream cheese until smooth, then add powdered sugar and caramel sauce.
- Spread the cream cheese mixture over the baked brownie base.
- Drizzle with caramel sauce and sprinkle with chocolate chips.
- Bake for an additional 15 minutes until the cheesecake sets.
- Let cool to room temperature, then refrigerate for at least 4 hours.
Notes
Serve with whipped cream or vanilla ice cream. Store in the refrigerator for up to 5 days or freeze for 2-3 months.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg