Ingredients:

  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 1 cup (200g) Light brown sugar
  • 2 Large eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1/3 cup (35g) Unsweetened natural cocoa powder
  • 1/2 cup (65g) All-purpose flour
  • 1/4 tsp salt
  • 16 oz (450g) Full-fat cream cheese, softened
  • 1/2 cup (100g) Light brown sugar
  • 1/2 cup (120g) Full-fat Greek yogurt, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1/2 cup (120ml) High-quality salted caramel sauce
  • 1 pinch Flaky sea salt

Instructions:

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, whisk melted butter and 1 cup sugar. Beat in 2 eggs and 1 tsp vanilla until glossy.
  3. Sift in cocoa powder, flour, and 1/4 tsp salt. Fold gently until no dry streaks remain.
  4. Spread brownie batter into the pan and bake for 15 minutes to set the base.
  5. In a clean bowl, beat softened cream cheese and 1/2 cup sugar until smooth. Mix in sour cream and vanilla.
  6. Add the remaining 2 eggs one at a time on the lowest speed to prevent aeration and cracking.
  7. Pour the cheesecake mixture over the par-baked brownie. Warm the caramel sauce slightly and drizzle over the top, swirling with a knife.
  8. Bake for an additional 40 minutes (55 mins total cook time) until the edges are set but the center remains slightly jiggly.
  9. Turn off the oven and leave the door ajar for 1 hour to cool gradually. Refrigerate for at least 6 hours before serving.