There’s something undeniably magical about the combination of rich chocolate brownies, velvety cheesecake, and luscious caramel. This Caramel Brownie Cheesecake is the ultimate dessert for any occasion—whether you’re celebrating a birthday, hosting a dinner party, or simply indulging in a sweet treat for yourself.
The first time I made this, it was for a holiday gathering, and let’s just say it disappeared faster than any other dessert on the table. There’s something about the contrast of the fudgy brownie base with the smooth, creamy cheesecake and the drizzle of golden caramel that keeps people coming back for more. Each bite is pure bliss—sweet, creamy, and just the right amount of decadent.
If you’re a fan of brownies and cheesecake, this dessert is going to be your new obsession. And don’t worry—while it may look fancy, it’s surprisingly simple to make!
Why You’ll Love This Recipe
- The Best of Both Worlds – It combines the chewy richness of brownies with the smooth, creamy texture of cheesecake.
- Caramel Drizzle Heaven – The caramel sauce adds a buttery sweetness that takes the flavor to the next level.
- Perfect for Any Occasion – Whether it’s a special celebration or a casual weekend treat, this dessert always impresses.
- Make-Ahead Friendly – Cheesecake actually tastes better after chilling, so it’s a great dessert to prepare in advance.
Ingredients You’ll Need
For the Brownie Base:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Caramel Topping:
- 1 cup caramel sauce (store-bought or homemade)
- ¼ teaspoon sea salt (optional, for a salted caramel touch)
How to Make Caramel Brownie Cheesecake
Step 1: Prepare the Brownie Base
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. To make the brownie layer, whisk together melted butter and sugar in a large mixing bowl until smooth. Add the eggs one at a time, stirring well after each addition. Mix in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Pour the brownie batter into the prepared pan and spread it evenly.
Bake for about 20 minutes, or until the edges are set but the center is slightly soft. This ensures the brownies stay fudgy beneath the cheesecake layer. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Layer
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Gently pour the cheesecake batter over the cooled brownie layer, smoothing it out with a spatula.
Step 3: Bake the Cheesecake
Place the pan back in the oven and bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center. The residual heat will continue to firm it up as it cools.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes to prevent cracks. Then transfer it to a cooling rack and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Step 4: Add the Caramel Topping
Before serving, drizzle a generous amount of caramel sauce over the top of the cheesecake. For an extra gourmet touch, sprinkle a pinch of sea salt on top. If you’re feeling fancy, you can also add chocolate shavings or crushed nuts.
Slice, serve, and enjoy every bite of this rich, creamy, caramel-drizzled delight!
Helpful Tips
- Use Room Temperature Ingredients – This ensures the cheesecake batter blends smoothly without lumps.
- Don’t Overmix the Cheesecake Batter – Overmixing can add too much air, which might cause cracks while baking.
- Line the Bottom of the Springform Pan – Place a round of parchment paper at the bottom for easy removal.
- Cool Gradually – Letting the cheesecake cool in the oven with the door ajar helps prevent cracks.
- For Clean Slices – Wipe your knife with a warm, damp cloth between cuts for perfect slices.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes (plus chilling time)
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- You can make the caramel sauce at home using sugar, butter, and cream, or simply use store-bought caramel for convenience.
- If you prefer a less sweet dessert, reduce the sugar slightly in the brownie or cheesecake layers.
- This cheesecake tastes even better the next day as the flavors meld together beautifully.
Nutritional Information
(Per Serving)
- Calories: 420
- Fat: 24g
- Carbohydrates: 48g
- Protein: 6g
- Sugar: 37g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! In fact, cheesecake tastes best after chilling overnight. You can make it up to 2 days in advance.
Can I use a boxed brownie mix?
Absolutely! If you’re short on time, a boxed brownie mix will work just fine for the base. Just follow the package instructions.
What if I don’t have a springform pan?
A regular cake pan can work, but it will be harder to remove the cheesecake. Lining the pan with parchment paper can help.
How do I store leftovers?
Keep the cheesecake covered in the fridge for up to 5 days. You can also freeze individual slices for up to 3 months.
Storage Instructions
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge before serving.
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Conclusion
This Caramel Brownie Cheesecake is a true showstopper that combines all the best dessert flavors in one irresistible treat. The fudgy brownie base, creamy cheesecake layer, and rich caramel drizzle make it the perfect dessert for any chocolate and caramel lover. Whether you’re making it for a special occasion or just treating yourself, this cheesecake is guaranteed to impress!
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Caramel Brownie Cheesecake
Description
There’s something undeniably magical about the combination of rich chocolate brownies, velvety cheesecake, and luscious caramel. This Caramel Brownie Cheesecake is the ultimate dessert for any occasion—whether you’re celebrating a birthday, hosting a dinner party, or simply indulging in a sweet treat for yourself.
The first time I made this, it was for a holiday gathering, and let’s just say it disappeared faster than any other dessert on the table. There’s something about the contrast of the fudgy brownie base with the smooth, creamy cheesecake and the drizzle of golden caramel that keeps people coming back for more. Each bite is pure bliss—sweet, creamy, and just the right amount of decadent.
If you’re a fan of brownies and cheesecake, this dessert is going to be your new obsession. And don’t worry—while it may look fancy, it’s surprisingly simple to make!
Ingredients
For the Brownie Base:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Caramel Topping:
- 1 cup caramel sauce (store-bought or homemade)
- ¼ teaspoon sea salt (optional, for a salted caramel touch)
Instructions
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. To make the brownie layer, whisk together melted butter and sugar in a large mixing bowl until smooth. Add the eggs one at a time, stirring well after each addition. Mix in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Pour the brownie batter into the prepared pan and spread it evenly.
Bake for about 20 minutes, or until the edges are set but the center is slightly soft. This ensures the brownies stay fudgy beneath the cheesecake layer. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Gently pour the cheesecake batter over the cooled brownie layer, smoothing it out with a spatula.
Place the pan back in the oven and bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center. The residual heat will continue to firm it up as it cools.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes to prevent cracks. Then transfer it to a cooling rack and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Before serving, drizzle a generous amount of caramel sauce over the top of the cheesecake. For an extra gourmet touch, sprinkle a pinch of sea salt on top. If you’re feeling fancy, you can also add chocolate shavings or crushed nuts.
Slice, serve, and enjoy every bite of this rich, creamy, caramel-drizzled delight!
Notes
- You can make the caramel sauce at home using sugar, butter, and cream, or simply use store-bought caramel for convenience.
- If you prefer a less sweet dessert, reduce the sugar slightly in the brownie or cheesecake layers.
- This cheesecake tastes even better the next day as the flavors meld together beautifully.