Ingredients
Equipment
Method
Make the Fudgy Brownie Base
- Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a saucepan, melt butter and semi-sweet chocolate over low heat until smooth. Remove from heat and cool slightly.
- Whisk in the sugar, then the eggs one at a time. Fold in flour, cocoa powder, espresso powder, and salt until just combined. Do not overmix.
- Spread batter in the prepared pan. Bake for 20-25 minutes. Cool completely.
Make the Cheesecake Filling & Bake
- Reduce oven temperature to 325°F (165°C).
- In a large bowl, beat room temperature cream cheese and sugar until smooth. Beat in sour cream and vanilla. On low speed, add eggs one at a time until just combined.
- Pour filling over the cooled brownie base. Bake for 55-65 minutes until the center has a slight wobble.
- Turn off the oven and prop the door open. Let the cheesecake cool in the oven for 1 hour. Then, cool completely on a wire rack.
- Cover and refrigerate for at least 6 hours or overnight.
Make the Caramel Sauce
- In a saucepan, heat sugar and water over medium heat, stirring until sugar dissolves. Cook without stirring until it turns an amber color.
- Carefully whisk in the warm heavy cream, then the butter and salt until smooth. Let it cool before using.
- Pour cooled caramel sauce over the chilled cheesecake before slicing and serving.
Nutrition
Notes
Ensure all dairy and eggs are at room temperature for the smoothest cheesecake filling.
Do not overmix the filling after adding the eggs to prevent cracking.
The long chilling time is essential for the cheesecake to set properly.
Do not overmix the filling after adding the eggs to prevent cracking.
The long chilling time is essential for the cheesecake to set properly.