Ingredients
Equipment
Instructions
Prepare the Brownie Base
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a saucepan, melt butter and chocolate chips over low heat until smooth. Remove from heat and whisk in sugar, then eggs one at a time.
- Fold in flour, cocoa powder, and salt. Pour batter into the prepared pan and spread evenly. Bake for 20-25 minutes. Let cool completely.
Make the Cheesecake Filling & Bake
- Reduce oven to 325°F (160°C). In a large bowl, beat softened cream cheese and sugar until smooth. Scrape down the bowl often.
- Add eggs one at a time, mixing on low speed until just combined. Gently stir in sour cream and vanilla.
- Pour filling over the cooled brownie base. Place in a water bath and bake for 55-65 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then cool completely on a wire rack.
Create the Caramel Sauce & Finish
- While the cheesecake cools, make the caramel. In a saucepan, cook sugar and water over medium heat, swirling until it turns a deep amber color.
- Remove from heat and carefully whisk in warm heavy cream, then butter and salt until smooth. Let cool to room temperature.
- Refrigerate the cooled cheesecake for at least 6 hours or overnight. Before serving, pour the cooled caramel sauce over the top.
Notes
Ensure all dairy and eggs are at room temperature for the smoothest cheesecake filling.
Do not over-mix the filling after adding eggs to prevent cracks.
The slow cooling process is critical for the perfect texture and a crack-free surface.
Do not over-mix the filling after adding eggs to prevent cracks.
The slow cooling process is critical for the perfect texture and a crack-free surface.
