If you love brownies, cheesecake, and caramel, why not have all three in one unforgettable dessert? This Caramel Brownie Cheesecake is rich, gooey, and perfectly layered for indulgent bliss. The fudgy brownie bottom forms the base, topped with a luscious cheesecake layer and finished with a drizzle (or flood) of buttery caramel.
It’s the perfect dessert for special occasions, celebrations, or when you simply want to impress with minimal effort. Make it ahead, chill it well, and get ready to slice into dessert heaven.
Ingredients
For the Brownie Base:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream or Greek yogurt
For the Caramel Topping:
- ½ cup caramel sauce (store-bought or homemade)
- Optional: Sea salt flakes or chopped pecans
Preparation
Step 1: Prepare the Brownie Layer
- Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a mixing bowl, whisk melted butter and sugar together. Add eggs and vanilla, then stir in cocoa powder, flour, salt, and baking powder. Mix just until combined. Spread the brownie batter evenly into the bottom of the prepared pan.
Bake for 15 minutes (just to set the base). Remove from oven and let cool slightly.
Step 2: Make the Cheesecake Filling
- While the brownie base cools, prepare the cheesecake layer. In a large bowl, beat the softened cream cheese until smooth. Add sugar and beat until fluffy. Mix in eggs one at a time, then add vanilla and sour cream.
- Pour cheesecake batter over the partially baked brownie crust. Smooth the top with a spatula.
Step 3: Bake the Cheesecake
- Bake at 325°F for 40–45 minutes, or until the center is just set and slightly jiggly. Don’t overbake—it will continue to firm up while cooling.
- Turn off oven and crack the door. Let cheesecake cool in the oven for 30 minutes to reduce cracking.
Step 4: Chill the Cheesecake
- Remove from oven and cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 5: Add the Caramel Topping
- Once chilled, pour caramel sauce over the cheesecake. Spread evenly over the top. Garnish with sea salt flakes or chopped nuts if desired.
Step 6: Slice and Serve
- Run a knife around the edge of the pan, then release the springform. Slice with a warm, clean knife for perfect edges.
Variation
- Oreo Crust: Use crushed Oreos and butter instead of brownie base
- Swirl It: Swirl some caramel directly into the cheesecake batter before baking
- Add Chocolate Chips: Mix mini chocolate chips into the brownie or cheesecake layer
- Nutty Option: Stir chopped pecans or walnuts into the brownie layer
- Salted Caramel: Top with sea salt flakes for a sweet-salty contrast
Cooking Notes
Use room-temperature ingredients for the cheesecake layer to avoid lumps. Don’t skip the chilling time—it helps the layers set for clean slicing and better flavor.
Serving Suggestions
- Serve chilled with a dollop of whipped cream
- Drizzle extra caramel or melted chocolate on each slice
- Add fresh berries for a pop of color and tartness
- Enjoy with coffee or espresso for a bold contrast
- Pair with a scoop of vanilla or coffee ice cream
Tips
- Use a water bath for even baking and fewer cracks (optional but helpful)
- Line your pan well to make removal and cleanup easier
- Let the brownie layer cool slightly before adding cheesecake
- For clean slices, wipe the knife between each cut
- Store leftovers covered in the fridge for up to 5 days
Time Overview
Prep Time: 25 minutes
Bake Time: 55–60 minutes
Chill Time: 4 hours minimum
Total Time: ~6 hours (including cooling & chilling)
Nutritional Info (Per Slice – Approx. 12 slices)
- Calories: ~430
- Protein: ~6g
- Carbohydrates: ~38g
- Fat: ~28g
- Fiber: ~1g
- Sodium: ~210mg
Nutrition may vary depending on toppings and portion sizes.
FAQs
Can I use boxed brownie mix?
- Yes, you can prepare half of a boxed brownie mix and use it as the base.
How long does it keep?
- Up to 5 days in the refrigerator, tightly covered.
Can I freeze it?
- Yes—wrap slices in plastic and foil, and freeze for up to 2 months.
Why did my cheesecake crack?
- Common reasons are overbaking or rapid cooling. Cooling slowly and using a water bath can help prevent it.
Do I need to use a springform pan?
- It’s highly recommended for easy removal, but a well-greased 9-inch round cake pan can work in a pinch.
Conclusion
Caramel Brownie Cheesecake is everything you want in a dessert—fudgy, creamy, rich, and indulgently sweet with a touch of buttery caramel. Whether you’re celebrating a special occasion or just spoiling yourself, this dessert is guaranteed to impress.
Easy enough for beginners and impressive enough for guests, it’s a recipe you’ll make again and again