Ingredients

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 for extra fudge texture)

1 cup caramel sauce (store-bought or homemade)

1 cup semi-sweet chocolate chips

½ cup heavy cream

1½ cups chopped pecans, toasted

Sea salt (optional, for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides. Prepare the brownie mix according to the package instructions, adding espresso powder if desired. Pour the batter into the prepared pan and bake for 20–22 minutes, just until set. Allow the brownie layer to cool while you prepare the cheesecake filling.

Step 2: Reduce oven temperature to 325°F (165°C). In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing on low speed after each addition. Blend in sour cream, vanilla extract, and flour until the mixture is creamy. Fold in mini chocolate chips if using. Pour the cheesecake batter evenly over the cooled brownie base.

Step 3: Wrap the bottom of the springform pan with foil and place it inside a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 55–65 minutes, until the center is just slightly jiggly. Turn off the oven, crack the door, and let the cheesecake sit for 1 hour. Remove from the oven, cool to room temperature, then refrigerate for at least 6 hours or overnight.

Step 4: Toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Warm the caramel sauce slightly and drizzle it over the chilled cheesecake. In a small saucepan, heat the heavy cream until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let sit for 1 minute, then whisk until smooth to create a rich chocolate ganache. Drizzle the ganache over the caramel layer. Sprinkle toasted pecans and a pinch of sea salt on top if desired.

Step 5: Return the cheesecake to the refrigerator for 30 minutes to let the toppings set. Use a hot, clean knife to slice for perfect edges. Serve drizzled with extra caramel or chocolate ganache for maximum indulgence.

Tips & Variations

Adding espresso powder to the brownie mix enhances the chocolate flavor without making it taste like coffee.

Use mini chocolate chips in the cheesecake for a delightful texture contrast, or omit for a smoother filling.

For a nut-free version, skip the pecans and garnish with crushed toffee or chocolate shavings instead.

To easily slice the cheesecake, dip your knife in hot water and wipe it clean between cuts.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer it to an airtight container. For best texture, allow slices to come to room temperature for 15 minutes before serving. You can also freeze the cheesecake for up to 1 month; thaw overnight in the fridge before serving.

FAQs

Can I make this cheesecake without a water bath?

While the water bath helps prevent cracking and ensures even baking, you can bake the cheesecake without it. Just reduce the oven temperature slightly and watch closely to avoid overbaking.

What can I substitute for sour cream?

You can substitute sour cream with an equal amount of Greek yogurt or crème fraîche. These alternatives provide similar creaminess and tang.