Step 1: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides. This ensures easy removal of your caramel brownie cheesecake recipe.
Step 2: In a medium saucepan, melt 1 cup unsalted butter over low heat. Remove from heat and stir in 2 cups granulated sugar until dissolved and smooth.
Step 3: Whisk in 4 large eggs, one at a time, until fully incorporated. Add 1 teaspoon vanilla extract and mix well.
Step 4: In a separate bowl, whisk together 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the brownie batter. Stir in 1 cup semi-sweet chocolate chips.
Step 6: Pour the brownie batter into the prepared springform pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan on a wire rack before proceeding with the caramel brownie cheesecake recipe.
Step 7: Reduce oven temperature to 325°F (160°C). Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
Step 8: In a large bowl, beat 3 packages of full-fat cream cheese (room temperature) with an electric mixer on medium speed until perfectly smooth and creamy, about 2-3 minutes.
Step 9: Add 1 cup granulated sugar and continue beating until the mixture is light and fluffy, remembering to scrape down the sides of the bowl as needed to ensure even mixing.
Step 10: Beat in 2 large eggs, one at a time, just until combined. It’s crucial not to overmix once the eggs are added to maintain the cheesecake’s texture. Stir in 1 teaspoon vanilla extract.
Step 11: Carefully pour the cheesecake batter evenly over the cooled brownie base in the springform pan.
Step 12: Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath is vital for a crack-free cheesecake in your caramel brownie cheesecake recipe.
Step 13: Bake for 55-65 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken. This indicates it’s cooked through but still moist.
Step 14: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath for 1 hour. This gradual cooling prevents the cheesecake from cracking.
Step 15: Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on a wire rack at room temperature. Once cool, cover loosely and refrigerate for at least 6 hours, or preferably overnight, for optimal setting and flavor development of your caramel brownie cheesecake recipe.
Step 16: To make the caramel, in a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring to prevent crystallization.
Step 17: Continue to cook, swirling the pan occasionally, until the sugar caramelizes to a rich amber color (about 8-10 minutes). Watch carefully to prevent burning.
Step 18: Carefully and slowly whisk in ½ cup warmed heavy cream. The mixture will bubble up vigorously, so be cautious. Continue whisking until the caramel is smooth.
Step 19: Remove from heat and stir in ¼ cup unsalted butter and 1 teaspoon sea salt (or adjust to your taste). Let the caramel cool completely, stirring occasionally, until it thickens to a luscious, pourable consistency.
Step 20: Once the caramel brownie cheesecake is fully chilled, pour the cooled salted caramel evenly over the top. For an extra touch, you can garnish with additional chocolate shavings or a sprinkle of flaky sea salt. Slice and serve this incredible caramel brownie cheesecake recipe!