Ingredients
Ingredients:
For the Brownie Layer:
1 box brownie mix (18.3 oz), plus ingredients listed on the box (usually eggs, oil, and water)
For the Cheesecake Filling:
24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/2 cup caramel sauce (plus extra for drizzling)
For the Topping:
1 cup caramel sauce, warmed for drizzling
Whipped cream (optional)
Chocolate shavings or cocoa powder for dusting (optional)
Instructions
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the Brownie Layer:
Prepare the brownie mix according to the package instructions.
Pour the brownie batter into the prepared springform pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from oven and let it cool slightly.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add sugar and vanilla extract, and beat until well combined.
Add eggs one at a time, mixing well after each addition.
Stir in the sour cream until smooth.
Gently fold in 1/2 cup of caramel sauce until evenly distributed.
Assemble the Cheesecake:
Pour the cheesecake filling over the partially baked brownie layer in the springform pan.
Smooth the top with a spatula.
Bake the Cheesecake:
Place the cheesecake in the oven and bake at 350°F (175°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill:
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake. Refrigerate for at least 4 hours, or overnight, to set completely.
Drizzle with Caramel:
Warm the remaining 1 cup of caramel sauce slightly.
Drizzle the caramel sauce over the chilled cheesecake.
Serve:
Remove the cheesecake from the springform pan and transfer to a serving plate.
Optionally, garnish with whipped cream and chocolate shavings or dust with cocoa powder.
Slice and serve chilled. Enjoy the decadent combination of brownie and caramel cheesecake!
Yield:
This recipe makes one 9-inch cheesecake, serving about 10-12 people.
Indulge in the rich flavors of chocolate brownie and creamy caramel cheesecake with this irresistible Caramel Brownie Cheesecake, perfect for any special occasion or dessert indulgence! 
