👩‍🍳 Instructions
1. Make the Brownie Base
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, whisk together melted butter and sugar. Add the eggs and vanilla extract, and mix until smooth.
Stir in the cocoa powder, flour, salt, and baking powder until just combined.
Spread the brownie batter evenly into the bottom of the pan.
2. Prepare the Cheesecake Layer
In a large mixing bowl, beat the cream cheese until smooth.
Add the sugar and beat until light and fluffy.
Add the eggs one at a time, beating well after each.
Stir in the vanilla extract.
Pour the cheesecake batter over the brownie base and smooth the top.
3. Add the Caramel Swirl
If the caramel sauce is too thick, warm it slightly.
Drop spoonfuls over the cheesecake layer and use a skewer or knife to swirl it gently. Avoid overmixing to maintain beautiful patterns.
4. Bake
Bake the cheesecake for 50–60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open, and allow the cake to cool inside for 1 hour.
5. Chill
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set and develop its flavor.
🍰 To Serve
Drizzle with additional caramel sauce and a sprinkle of sea salt for a gourmet touch.
Optional toppings include whipped cream or a scoop of vanilla ice cream.
