1. Prepare the Brownie Base:
- Preheat the Oven: Heat your oven to 350°F (175°C). Line the bottom and sides of a 9-inch springform pan with parchment paper.
- Melt Chocolate and Butter: In a saucepan over low heat, melt the chopped dark chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
- Mix Wet Ingredients: Whisk sugar, eggs, and vanilla into the chocolate mixture until well combined.
- Add Dry Ingredients: Sift in the flour and salt, and fold until just combined. Pour the batter into the prepared pan, spreading it evenly.
- Bake the Base: Bake for about 20-25 minutes until the brownie is set but not fully cooked (it will cook further with the cheesecake). Remove from oven and let cool while preparing the cheesecake. Reduce oven temperature to 325°F (160°C).
2. Make the Cheesecake Layer:
- Combine Cream Cheese and Sugar: Using an electric mixer, beat the cream cheese and sugar until smooth and creamy.
- Add Remaining Ingredients: Mix in sour cream, then eggs one at a time, followed by vanilla extract, ensuring the mixture is well blended without overmixing.
- Pour Over Brownie Base: Pour the cheesecake mixture over the cooled brownie layer, smoothing the top with a spatula.
- Bake Cheesecake: Bake for about 45 minutes at 325°F (160°C) or until set but slightly wobbly in the center. Turn off the oven, slightly open the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
3. Prepare the Caramel Topping:
- Melt Sugar: In a heavy-bottomed saucepan, melt the sugar over medium heat, stirring frequently to prevent burning, until it turns a deep amber color.
- Add Cream and Butter: Carefully stir in the heavy cream (the mixture will bubble vigorously) and butter, and continue to cook until the caramel is smooth. Remove from heat and add a pinch of salt.
- Cool: Allow the caramel to cool slightly and thicken.
4. Assemble and Finish:
- Pour Caramel over Cheesecake: Once the cheesecake and caramel are both slightly cooled, pour the caramel over the cheesecake.
- Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, which allows the flavors to meld and the cheesecake to set completely.
5. Serving:
- Release from Pan: Carefully remove the cheesecake from the springform pan. If needed, run a knife around the edges to loosen.
- Slice and Serve: Cut into slices with a hot knife (dip in hot water and wipe dry between slices) for clean cuts.
Tips for Success:
- Avoid Cracks: Don’t overmix the cheesecake batter, as incorporating too much air can cause cracks.
- Cool Gradually: Let the cheesecake cool gradually in the turned-off oven to prevent sudden temperature changes that can lead to cracks.
- Caramel Consistency: If the caramel is too thick to pour, gently reheat it until it reaches a pourable consistency.
This Caramel Brownie Cheesecake is a show-stopping dessert that’s perfect for special occasions or when you want to treat yourself. Its layers of texture and rich flavors make it a popular choice for all who try it. Enjoy your culinary creation!