Caramel Brownie Cheesecake Delight

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

For the Brownie Layer: In a medium bowl, mix sugar, melted butter, and cocoa powder until well combined. Add eggs and vanilla extract, mixing until smooth. Stir in flour and salt until just combined. Pour the brownie batter into the prepared springform pan and spread evenly.

Bake the brownie layer for 15 minutes. Remove from the oven and let it cool slightly while preparing the cheesecake layer.

For the Cheesecake Layer: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Pour the cheesecake batter over the cooled brownie layer. Smooth the top with a spatula.

Bake for 50-60 minutes or until the center is set and the edges are lightly browned. Remove from the oven and let it cool to room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Before serving, drizzle the caramel sauce over the top of the cheesecake.

Prep Time: 30 minutes | Cooking Time: 75 minutes | Total Time: 1 hour 45 minutes + chilling time

Kcal: 450 kcal | Servings: 12 servings