Caramel Brownie Cheesecake

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A rich and fudgy brownie base topped with a silky caramel-swirled cheesecake, perfect for any occasion.

Scale

1 package brownie mix (plus any additional ingredients the package requires, such as eggs and oil)
24 ounces cream cheese, softened (three 8-ounce packages)
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1/2 cup caramel sauce, plus extra for drizzling
Whipped cream, for garnish
Chocolate shavings, for garnish

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Preheat your oven to 350°F (175°C).
Grease a 9-inch springform pan well.
Prepare the brownie batter according to the package directions.
Pour the batter into the prepared pan and bake as the package instructs.
Let the brownie cool completely in the pan before adding the cheesecake layer.
Reduce oven temperature to 325°F (160°C).
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2 minutes.
Add vanilla, eggs, sour cream, and heavy cream. Beat until the mixture is completely smooth and lump free.
Pour the cheesecake batter over the cooled brownie base.
Spoon about half of the caramel sauce over the cheesecake layer.
Use a butter knife or toothpick to gently swirl the caramel into the batter, creating a marbled effect.
Bake for 1 hour and 15 minutes, or until the center is set but still slightly jiggly. Do not overbake.
Turn off the oven and let the cheesecake cool inside the oven for about an hour to prevent cracking.
Remove from the oven and cool to room temperature.
Refrigerate for at least 4 hours, preferably overnight.
Before serving, garnish with whipped cream, a drizzle of caramel, and chocolate shavings.

For a gluten-free version, use a gluten-free boxed brownie mix. To cut richness slightly, swap half-and-half for the heavy cream.

Find it online: https://www.simplefamilydishes.com/caramel-brownie-cheesecake-2/