Caramel Brownie Cheesecake Delight (Print Version)
Rich brownie layered with creamy cheesecake and finished with caramel sauce and pecans.
# Ingredients:
→ Brownie Base
01 -
1 box fudge brownie mix, plus eggs, vegetable oil, and water as required by package instructions or an equivalent amount of homemade brownie batter
→ 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 pecans, chopped
# Steps:
01 -
Set oven temperature to 325°F (160°C). Thoroughly grease a 9-inch springform pan to ensure easy removal after baking.
02 -
Mix the brownie batter according to the box directions, incorporating the specified amounts of eggs, oil, and water. Spread the batter evenly into the prepared springform pan, smoothing the surface. Bake for 20 minutes until the top is just set but not fully cooked.
03 -
In a mixing bowl, beat the softened cream cheese and granulated sugar until completely smooth and creamy. Incorporate eggs one at a time, mixing thoroughly between each. Fold in sour cream and vanilla extract until evenly combined.
04 -
Pour the cheesecake mixture gently over the partially baked brownie base, using a spatula to spread into an even layer. Return the pan to the oven and bake for an additional 40 to 45 minutes, or until the center is just set but retains a slight wobble.
05 -
Allow the cheesecake to cool gradually in the oven with the door slightly open for 1 hour. Transfer to a wire rack until room temperature, then refrigerate for at least 4 hours or overnight to achieve a firm set.
06 -
Before serving, drizzle the surface evenly with caramel sauce and sprinkle with chopped pecans. Release the cheesecake from the springform pan and slice for presentation.
# Notes:
01 -
For clean slices, use a warm, damp knife and wipe between each cut.