Ingredients

1/2 cup unsalted butter, melted

1 cup brown sugar

1/2 cup granulated sugar

3 large eggs, room temperature

1 cup all-purpose flour

1/2 cup cocoa powder

1 tsp espresso powder (optional)

8 oz cream cheese, full-fat, softened

1/2 cup sour cream

1 tsp vanilla extract

1/4 tsp salt

1/2 cup caramel sauce

Flaky sea salt (optional, for topping)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: In a bowl, stir melted butter, brown sugar, granulated sugar, and a pinch of salt until glossy. Add eggs one at a time, mixing until combined. Fold in flour, cocoa powder, and espresso powder. Spread the batter evenly into the prepared pan.

Step 3: Bake for 15 to 18 minutes until the edges are set but the center is still soft. Remove from the oven.

Step 4: In another bowl, beat cream cheese until smooth and fluffy. Add sugar and a pinch of salt, then mix in sour cream and vanilla extract. Add eggs one at a time on low speed until fully combined.

Step 5: Wrap the springform pan with foil to prevent water leaks and place it in a large roasting pan. Pour the cheesecake batter over the brownie base. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.

Step 6: Bake at 300°F (149°C) for 45 to 60 minutes until the cheesecake edges are set but the center slightly jiggles. Remove from the oven and let cool for 30 minutes.

Step 7: Take the cheesecake out of the water bath and cool to room temperature. Cover and refrigerate for at least 6 hours or preferably overnight for the best texture.

Step 8: Before serving, warm the caramel sauce slightly and spread it evenly over the cheesecake. Sprinkle with flaky sea salt if desired. Cut into slices and enjoy.

Tips & Variations

For a more intense chocolate flavor, use Dutch-process cocoa powder instead of natural.

Espresso powder is optional but enhances the chocolate depth without adding coffee flavor.

Use full-fat cream cheese and sour cream for the creamiest cheesecake texture.

Swirl some caramel sauce into the cheesecake batter before baking for a marbled effect.

Store leftover cheesecake with caramel separately to avoid sogginess, adding caramel just before serving.

FAQs

Can I make this cheesecake without a water bath?

Using a water bath helps the cheesecake bake evenly and prevents cracking. If you skip it, the texture may be less smooth, and cracks are more likely to form.

How do I soften cream cheese quickly?

To soften cream cheese quickly, cut it into small cubes and leave it out at room temperature for about 30 minutes. Alternatively, microwave in 5-second intervals on low power, stirring in between until soft but not melted.