1/2 tsp salt
For the Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
1/4 cup sugar
1 tsp vanilla extract
3 large eggs
For the Caramel Topping:
1 cup caramel sauce
1/2 cup pecan halves
1/4 cup chocolate chips
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Prepare the Brownie Base:
Melt the butter in a saucepan over medium heat. Remove from heat and stir in the sugar and brown sugar until smooth. Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, combine the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the brownie batter into the prepared pan, spreading it evenly.
Bake the Brownie Base:
Bake the brownie base for 25 minutes. Remove from oven and let cool while preparing the cheesecake layer.
Prepare the Cheesecake Layer:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Pour the cheesecake mixture over the cooled brownie base, spreading it evenly.
Bake the Cheesecake:
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