Ingredients
Scale
- 1 box fudge brownie mix (for an 8×8 pan size)
- Ingredients listed on the brownie box (eggs, oil, water)
- ½ tsp espresso powder (optional, enhances chocolate flavor)
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 tbsp all-purpose flour
- ½ cup mini chocolate chips (optional)
- 1 cup caramel sauce
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1½ cups chopped pecans, toasted
- Sea salt (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease sides. Prepare brownie mix with optional espresso powder. Pour into pan, bake 20–22 minutes until set. Cool.
- Reduce oven to 325°F (165°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, then blend in sour cream, vanilla, and flour. Fold in mini chocolate chips if using. Pour over cooled brownie base.
- Wrap pan in foil, place in water bath, and bake 55–65 minutes until center is slightly jiggly. Crack oven door and let sit 1 hour. Cool to room temperature, refrigerate at least 6 hours or overnight.
- Toast pecans 3–4 minutes. Warm caramel sauce and drizzle over cheesecake. Heat heavy cream, pour over chocolate chips, whisk to make ganache. Drizzle ganache over caramel layer. Sprinkle pecans and optional sea salt.
- Chill 30 minutes, slice with hot knife, serve with extra caramel or chocolate if desired.
Notes
- Use dark chocolate chips for richer flavor.
- Ensure all ingredients are at room temperature.
- Chill cheesecake overnight for best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian