Caramel Brownie Cheesecake
Intro
Imagine the fudgy indulgence of a brownie, the silky smoothness of a cheesecake, and the irresistible sweetness of caramel — all in one dessert. This Caramel Brownie Cheesecake is a showstopper that’s surprisingly straightforward to make. The dense brownie base supports a layer of creamy cheesecake, while swirls of caramel run through every bite. Perfect for birthdays, dinner parties, or when you just want to treat yourself to something luxurious.
Brownie prep & bake: 35 min total
Cheesecake prep: 10 min
Baking: 50–60 min
Cooling in oven: 1 hour
Chilling: 4–6 hours
Total Time (including chilling): ~7–9 hours
Active cooking time: ~50 minutes
Ingredients (Serves 10–12)
For the Brownie Base:
½ cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (65g) all-purpose flour
⅓ cup (30g) cocoa powder
¼ tsp salt
For the Cheesecake Layer:
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120g) sour cream
For the Caramel Sauce:
1 cup (240ml) caramel sauce (store-bought or homemade)
¼ tsp sea salt (optional, for salted caramel flavor)
Instructions
Make the Brownie Base (15 minutes prep + 20 minutes bake)
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
In a mixing bowl, whisk together melted butter and sugar until smooth.
Add eggs and vanilla; whisk until combined.
Sift in flour, cocoa powder, and salt. Stir until just combined.
Spread batter evenly into prepared pan.
Bake for 18–20 minutes — it should be set but not overbaked. Let cool slightly while preparing cheesecake layer.
Prepare Cheesecake Layer (10 minutes)
In a large bowl, beat softened cream cheese and sugar until creamy (about 2 minutes).
Add eggs one at a time, mixing on low speed.
Mix in vanilla and sour cream until smooth.
Assemble with Caramel (5 minutes)
Pour cheesecake batter over cooled brownie base.
Drizzle caramel sauce over the top and swirl gently with a knife for a marbled effect.
Bake Cheesecake (50–60 minutes)
Reduce oven temperature to 325°F (163°C).
Bake cheesecake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking.
Chill (4–6 hours)
Refrigerate cheesecake for at least 4 hours or overnight for best texture.
Final Caramel Drizzle & Serve (5 minutes)
Just before serving, drizzle extra caramel over the top.
Slice and enjoy the layers of fudgy brownie, creamy cheesecake, and sweet caramel.
Tips for Best Results
Use room-temperature cream cheese for a silky texture.
Wrap the springform pan bottom in foil if using a water bath to prevent leaks.
For extra indulgence, sprinkle chocolate chunks between the brownie and cheesecake layers before baking.