Caramel Brownie Cheesecake

Caramel Brownie Cheesecake is a rich, decadent dessert that combines three irresistible layers: a fudgy brownie base, a smooth and creamy cheesecake center, and a luscious caramel topping. Every bite is packed with chocolatey indulgence and creamy sweetness, making it the perfect dessert for special occasions or when I just want to spoil myself.

Why You’ll Love This Recipe

I love how this recipe blends the gooey, dense texture of brownies with the silky luxury of cheesecake and finishes with a sweet caramel drizzle. It’s a showstopping dessert that’s surprisingly easy to put together. The layers bake up beautifully and the flavor combination is absolutely addictive. If I’m bringing a dessert to a gathering or treating my family, this one always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Brownie mix (or homemade brownie batter)

• Cream cheese (softened)

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

• Heavy cream (for homemade caramel, if making from scratch)

• Caramel sauce (store-bought or homemade)

• Optional: chocolate chips, chopped pecans, or a pinch of sea salt for topping

Directions

1. I begin by preheating the oven to 350°F and lining a springform pan with parchment or lightly greasing it.

2. I prepare the brownie batter according to the package instructions or make it from scratch, then spread it evenly in the bottom of the pan. I bake it for about 15–20 minutes, just until set but not fully baked.

3. While the brownie base bakes, I prepare the cheesecake layer by beating the cream cheese and sugar until smooth.

4. I add in the eggs one at a time, then mix in the sour cream and vanilla until the mixture is creamy and well combined.

5. Once the brownie layer is partially baked, I pour the cheesecake batter on top and smooth it out.

6. I return the pan to the oven and bake for another 45–55 minutes, or until the center is set and just slightly jiggly.

7. After baking, I let the cheesecake cool to room temperature, then refrigerate it for at least 4 hours or overnight.

8. Before serving, I drizzle caramel sauce generously over the top. Sometimes I add chocolate chips or chopped pecans for texture.

Servings and timing

This recipe serves 12 to 14 people. Prep time takes about 25 minutes, baking takes 60–75 minutes total, and chilling requires at least 4 hours for best results.

Variations

When I want to take it up a notch, I swirl caramel into the cheesecake layer before baking or add a pinch of sea salt to the caramel topping for a salted caramel version. I’ve also used peanut butter chips in the brownie layer or added a ganache topping for even more indulgence. For a shortcut, I sometimes use mini cheesecake pans for individual servings.

storage/reheating

I store leftovers in the fridge, tightly covered, for up to 5 days. To freeze, I wrap slices in plastic wrap and place them in a freezer-safe container—they’ll keep for up to a month. To serve, I let them thaw in the fridge overnight or at room temperature for about 30 minutes. I don’t reheat this dessert; it’s best served chilled or just slightly cool.

FAQs

Can I use homemade brownie batter instead of a mix?

Yes, I often make my favorite brownie recipe from scratch. Just make sure it’s a dense, fudgy batter so it holds up well under the cheesecake layer.

How do I know when the cheesecake is done?

I check that the edges are set and the center has a slight jiggle. It will continue to set as it cools and chills.

Can I make this dessert ahead of time?

Absolutely. I usually make it a day ahead—it needs time to chill, and the flavors are even better the next day.

What kind of caramel should I use?

I use either a thick store-bought caramel sauce or make a homemade version with sugar, butter, and cream. Both work beautifully.

Do I need a water bath for this cheesecake?

It’s optional. I don’t always use one, but if I want a perfectly smooth top with no cracks, I wrap the pan and bake it in a water bath.

Conclusion

Caramel Brownie Cheesecake is the ultimate dessert for chocolate and cheesecake lovers. With its layers of rich brownie, creamy cheesecake, and silky caramel, it’s as indulgent as it is satisfying. I love how it brings together different textures and flavors in every bite. Whether I’m celebrating something special or just craving something decadent, this cheesecake always delivers.

Caramel Brownie Cheesecake

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• Author: Linda
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 40 minutes
• Yield: 12–14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Caramel Brownie Cheesecake is a decadent dessert featuring a fudgy brownie base, creamy cheesecake center, and a rich caramel topping—perfect for special occasions or anytime indulgence.

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Ingredients

• 1 box brownie mix (or homemade brownie batter)
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce (store-bought or homemade)
• Optional: 1/4 cup chocolate chips, 1/4 cup chopped pecans, pinch of sea salt
• Optional (for homemade caramel): 1/2 cup granulated sugar, 2 tablespoons butter, 1/4 cup heavy cream

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Instructions

1. Preheat oven to 350°F (175°C). Line or grease a 9-inch springform pan.
2. Prepare brownie batter as directed and spread into the bottom of the pan. Bake for 15–20 minutes until just set.
3. In a mixing bowl, beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing after each. Stir in sour cream and vanilla until fully combined.
5. Pour cheesecake mixture over the partially baked brownie layer and smooth the top.
6. Bake for 45–55 minutes until the center is just slightly jiggly and the edges are set.
7. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Before serving, drizzle with caramel sauce. Optionally, top with chocolate chips, pecans, or sea salt.

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Notes

• Use homemade brownie batter for a more customized flavor.
• Add a caramel swirl into the cheesecake layer before baking for extra caramel richness.
• Try peanut butter chips or ganache for variation.
• Mini cheesecake pans can be used for individual servings.
• Store in the fridge for up to 5 days or freeze slices for up to 1 month.
• Best served chilled or slightly cool—do not reheat.

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Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 32g
• Sodium: 220mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 105mg