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Ingredients:
For the Brownie Base:
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/3 cup unsweetened cocoa powder
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
For the Cheesecake Layer:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Topping:
– 1/2 cup caramel sauce
– 1/2 cup chopped pecans
– 1/2 cup mini chocolate chips or chocolate chunks
– Additional caramel drizzle, for garnish
Directions:
1. Preheat the oven to 350Β°F (175Β°C). Grease a 9-inch springform pan or line with parchment paper.
To make the Brownie Base:
2. In a medium bowl, combine melted butter, sugar, eggs, and vanilla. Mix until smooth.
3. Add cocoa powder, flour, salt, and baking powder, stirring until just combined.
4. Pour the brownie batter into the prepared pan and spread evenly. Bake for 10-12 minutes, until the edges start to set (it wonβt be fully baked).
To make the Cheesecake Layer:
5. While the brownie layer is baking, beat the softened cream cheese and sugar in a large bowl until smooth and creamy.
6. Add the eggs, one at a time, and the vanilla extract, beating just until combined.
7. Pour the cheesecake mixture over the partially baked brownie layer and smooth the top.
8. Return the pan to the oven and bake for 30-35 minutes, or until the cheesecake is set and the center slightly jiggles.
9. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
To add the Topping:
10. Before serving, drizzle caramel sauce over the cheesecake. Sprinkle with chopped pecans and mini chocolate chips or chocolate chunks.
11. For an extra touch, add an additional drizzle of caramel over the top. Slice and enjoy!
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 5 hours (including chilling) | Kcal: 460 kcal | Servings: 10 slices
