Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line it with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and granulated sugar. Beat in the eggs one at a time until well combined. Stir in the vanilla extract.1 cup unsalted butter, 2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup semi-sweet chocolate chips
- Pour about two-thirds of the brownie batter into the prepared springform pan and spread it evenly.
- In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Beat in the eggs one at a time, on low speed, just until incorporated. Do not overmix, as this can incorporate too much air, leading to cracks. Stir in the heavy cream, vanilla extract, and salt until just combined.3 (8-ounce) packages cream cheese, 1 cup granulated sugar, 2 large eggs, 1/4 cup heavy cream, 1 teaspoon vanilla extract, Pinch salt
- Gently pour the cheesecake filling over the brownie batter in the springform pan. Dollop the remaining brownie batter over the cheesecake filling. Using a knife or skewer, gently swirl the brownie batter into the cheesecake filling to create a marbled effect. Be careful not to over-swirl, as you want distinct brownie and cheesecake layers.
- Place the springform pan on a baking sheet to catch any potential drips. Bake for 50-60 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly.
- Turn off the oven, crack open the oven door, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, cover the springform pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- While the cheesecake chills, prepare the caramel sauce if you are making it from scratch. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture simmer until it turns a deep amber color. This can take 8-12 minutes.1 cup granulated sugar, 1/4 cup water
- Immediately remove from heat and carefully whisk in the warmed heavy cream and butter. The mixture will bubble vigorously. Continue whisking until smooth. Stir in the salt. Let the caramel sauce cool completely.1/2 cup heavy cream, 2 tablespoons unsalted butter, 1/2 teaspoon salt
- Once the cheesecake is thoroughly chilled, carefully run a knife around the edge of the pan to loosen it. Release the springform pan.
- Drizzle generously with the cooled caramel sauce. Garnish with extra chocolate chips, chopped nuts, or a dollop of whipped cream, if desired. Slice and serve.extra chocolate chips, chopped pecans or walnuts, whipped cream
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions tightly wrapped for 1-2 months. Reheat gently in the microwave for 10-15 seconds if desired, but it is best served chilled.
