Caramel Brownie Cheesecake Delight (Print Version)
Layers of chocolate brownie and silky cheesecake topped with caramel and toasted pecans for pure decadence.
# Ingredients:
→ Brownie Base
01 -
1 box fudge brownie mix or homemade brownie batter, prepared according to package instructions
→ Cheesecake Layer
02 -
16 ounces cream cheese, softened
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
1/2 cup sour cream
06 -
1 teaspoon vanilla extract
→ Caramel Topping
07 -
1/2 cup caramel sauce
08 -
1/4 cup chopped pecans
# Steps:
01 -
Preheat oven to 325°F and coat a 9-inch springform pan with nonstick spray.
02 -
Mix the brownie batter according to package or recipe instructions, then spread evenly in the prepared pan. Bake for 20 minutes.
03 -
In a large bowl, blend cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition. Incorporate sour cream and vanilla extract until combined.
04 -
Pour the cheesecake mixture over the partially baked brownie base, smoothing the top.
05 -
Return pan to oven and bake for 40 to 45 minutes, or until center is just set. Turn off the oven and cool the cheesecake inside with the door ajar.
06 -
Refrigerate the cooled cheesecake for at least 4 hours or overnight for best texture.
07 -
Drizzle caramel sauce over the top and sprinkle with chopped pecans before slicing and serving.
# Notes:
01 -
Cheesecake must be fully chilled before slicing to ensure clean portions.