Description
A rich and indulgent dessert combining the flavors of caramel, brownie, and cheesecake in one delicious slice.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup caramel sauce (store-bought or homemade)
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, cocoa powder, 1/2 cup sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the chocolate chips until evenly distributed.
- Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce over the batter, then pour the remaining cheesecake batter on top.
- Drizzle the rest of the caramel sauce over the top and use a knife to swirl it gently into the batter.
- Sprinkle chopped pecans on top if desired.
- Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, try adding a teaspoon of espresso powder to the cheesecake batter.
- You can substitute the pecans with walnuts or omit nuts entirely for a nut-free version.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg