Caramel Brownie Cheesecake
Ingredients
1 box fudge brownie mix
1/2 cup all-purpose flour (added to the brownie mix for a sturdier crust)
Ingredients listed on the brownie box (usually 2 eggs, 1/2 cup oil, 1/4 cup water)
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs (for the cheesecake layer)
1 tsp vanilla extract
1/2 cup caramel sauce (plus extra for drizzling)
Pecans or chocolate chips (optional garnish)
Instructions
1. Preheat and Prep Preheat oven to 350°F (175°C). Grease a 9-inch springform pan lightly with cooking spray.
2. Make the Brownie Base In a large bowl, mix the brownie mix, the extra 1/2 cup of flour, and the wet ingredients listed on the box (eggs, oil, water). Stir until combined. Pour the batter into the prepared springform pan and spread it evenly. Bake for 20 minutes. (It won’t be fully cooked yet).
3. Make the Cheesecake Filling While the brownie bakes, beat the softened cream cheese and granulated sugar in a medium bowl until smooth. Add the 2 eggs and vanilla extract. Beat until creamy and combined.
4. Assemble Remove the brownie base from the oven. Pour the cheesecake mixture gently over the hot brownie layer. Drizzle about 1/4 cup of the caramel sauce over the cheesecake batter. Use a knife to gently swirl it in.
5. Final Bake Return the pan to the oven and bake for another 35–40 minutes. The center should be set but still jiggle slightly.
6. Cool and Chill Run a knife around the edge of the pan to loosen it (prevents cracking). Let it cool completely on a wire rack. Refrigerate for at least 4 hours before serving.
7. Serve Remove the springform ring. Drizzle the remaining caramel sauce over the top before slicing.
