Ingredients
- Brownie layer:
- 1 box brownie mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- Cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Topping:
- 1/2 cup caramel sauce
- 1/4 cup chocolate fudge sauce
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 325°F (165°C) and line a 9-inch springform pan with parchment paper.
- In a bowl, combine brownie mix, eggs, oil, and water until smooth. Pour into the prepared pan and bake for 18–20 minutes, until just set. Let cool slightly.
- In another bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Add eggs one at a time, mixing gently, then stir in vanilla extract.
- Pour cheesecake batter over the cooled brownie base and smooth the top.
- Bake for 40–45 minutes, until edges are set and the center slightly jiggles. Turn off oven, crack the door, and let cool gradually.
- Once fully cooled, refrigerate for at least 4 hours.
- Before serving, drizzle with caramel and fudge sauces, then sprinkle chopped pecans on top.
Notes
- Use walnuts instead of pecans for a different texture.
- Add chocolate chips to the brownie layer for extra richness.
- Swirl caramel into the cheesecake batter for deeper flavor.
- Chill overnight for best texture and flavor.
- Freeze slices individually if storing long-term.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 36g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
