Brownie Bottom Salted Caramel Cheesecake

Ingredients:

For the Brownie Layer:

1/2 cup unsalted butter, melted

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

For the Cheesecake Layer:

2 (8 oz) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

For the Salted Caramel:

1 cup sugar

6 tablespoons unsalted butter, room temperature

1/2 cup heavy cream

1 teaspoon sea salt

Directions:

Brownie Layer:

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

In a medium bowl, combine melted butter, sugar, eggs, and vanilla.

Mix in cocoa, flour, baking powder, and salt until just combined. Spread the batter into the prepared pan.

Bake for 20-25 minutes, or until the brownie is set. Let cool.

Cheesecake Layer:

Reduce oven temperature to 325°F (163°C).

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing just until blended.

Pour over cooled brownie base. Bake for 45-50 minutes, or until set but slightly wobbly in the center. Cool completely, then refrigerate for at least 4 hours.

Salted Caramel:

In a medium saucepan over medium heat, melt sugar until a brownish liquid forms. Stir in butter until melted.

Slowly pour in heavy cream (mixture will bubble) and stir for about 1 minute. Remove from heat, stir in sea salt, and let cool slightly.

Pour over chilled cheesecake and return to fridge until ready to serve.

Prep Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 45 minutes plus chilling

Kcal: 600 kcal | Servings: 12 servings