Caramel Brownie Cheesecake is a decadent dessert that combines three irresistible layers: a fudgy brownie base, creamy cheesecake, and a luscious caramel topping.
This indulgent treat is perfect for special occasions or whenever you’re craving a showstopping dessert. With its rich flavors and textures, this cheesecake will quickly become a favorite for anyone who loves brownies, caramel, or cheesecake!
Kitchen Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Spatula
- Saucepan
- Parchment paper
Ingredients
For the Brownie Base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Caramel Topping:
- 1 cup caramel sauce (store-bought or homemade)
- 1/4 teaspoon sea salt (optional)
- 1/4 cup heavy cream
Directions
Make the Brownie Base:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. - Mix the Brownie Batter:
In a mixing bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, whisking until fully combined.
Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined—don’t overmix. - Bake the Base:
Pour the brownie batter into the prepared pan, spreading it into an even layer. Bake for 15–18 minutes or until the edges are set and the center is slightly underdone. Let cool while preparing the cheesecake layer.
Make the Cheesecake Layer:
- Prepare the Cheesecake Batter:
Beat softened cream cheese and sugar with a mixer until smooth and creamy. Add eggs one at a time, mixing on low speed. Stir in vanilla extract. - Assemble:
Pour the cheesecake batter over the cooled brownie base, smoothing the top with a spatula. - Bake:
Reduce oven temperature to 325°F (160°C). Bake the cheesecake for 40–45 minutes, or until the edges are set and the center jiggles slightly when shaken. - Cool:
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then transfer to the refrigerator to chill for at least 4 hours or overnight.
Add the Caramel Topping:
- Prepare the Caramel Sauce:
Warm the caramel sauce with heavy cream in a small saucepan over low heat, stirring until smooth. Add a pinch of sea salt if desired. - Top the Cheesecake:
Pour the caramel sauce over the chilled cheesecake, spreading it evenly. Chill for another 30 minutes to set the caramel.
Prep Time
30 minutes
Cook Time
1 hour
Total Time
7 hours (including chilling time)
Nutrition (Per Serving – Makes 12 Servings)
- Calories: 430
- Protein: 6g
- Carbohydrates: 44g
- Fat: 28g
- Fiber: 1g
- Sodium: 200mg
Expert Tips
- Avoid Cracks: Place a pan of hot water on the oven’s lower rack to create steam and prevent the cheesecake from cracking.
- Clean Slices: For smooth slices, use a knife dipped in hot water and wipe clean between cuts.
- Brownie Doneness: Slightly underbaking the brownie ensures it stays fudgy after chilling.
FAQs
Can I make this ahead of time?
Yes! This cheesecake tastes even better the next day, as the flavors meld together.
What can I use instead of caramel sauce?
You can use chocolate ganache, dulce de leche, or even a fruit compote for a different flavor profile.
Can I freeze this cheesecake?
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Storing & Reheating
- Storage: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Reheating: Serve chilled or at room temperature; no reheating is necessary.
Substitutions & Variations
- Gluten-Free: Use a gluten-free brownie mix or flour blend for the base.
- Nutty Twist: Add chopped pecans or walnuts to the brownie batter for crunch.
- Chocolate Lovers: Drizzle melted chocolate over the caramel layer for extra indulgence.
Caramel Brownie Cheesecake
Caramel Brownie Cheesecake is a decadent dessert that combines three irresistible layers: a fudgy brownie base, creamy cheesecake, and a luscious caramel topping.
Equipment
- - 9-inch springform pan
- Mixing bowls
- - Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Spatula
- - Saucepan
- Parchment paper
Ingredients
- **For the Brownie Base:**
- - 1/2 cup unsalted butter melted
- - 1 cup granulated sugar
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1/3 cup unsweetened cocoa powder
- - 1/2 cup all-purpose flour
- - 1/4 teaspoon salt
- - 1/4 teaspoon baking powder
- **For the Cheesecake Layer:**
- - 16 ounces cream cheese softened
- - 1/2 cup granulated sugar
- - 2 large eggs
- - 1 teaspoon vanilla extract
- **For the Caramel Topping:**
- - 1 cup caramel sauce store-bought or homemade
- - 1/4 teaspoon sea salt optional
- - 1/4 cup heavy cream
Instructions
- #### Make the Brownie Base:
- **Preheat the Oven:**
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- **Mix the Brownie Batter:**
- In a mixing bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, whisking until fully combined.
- Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined—don’t overmix.
- **Bake the Base:**
- Pour the brownie batter into the prepared pan, spreading it into an even layer. Bake for 15–18 minutes or until the edges are set and the center is slightly underdone. Let cool while preparing the cheesecake layer.
- #### Make the Cheesecake Layer:
- **Prepare the Cheesecake Batter:**
- Beat softened cream cheese and sugar with a mixer until smooth and creamy. Add eggs one at a time, mixing on low speed. Stir in vanilla extract.
- **Assemble:**
- Pour the cheesecake batter over the cooled brownie base, smoothing the top with a spatula.
- **Bake:**
- Reduce oven temperature to 325°F (160°C). Bake the cheesecake for 40–45 minutes, or until the edges are set and the center jiggles slightly when shaken.
- **Cool:**
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then transfer to the refrigerator to chill for at least 4 hours or overnight.
- #### Add the Caramel Topping:
- **Prepare the Caramel Sauce:**
- Warm the caramel sauce with heavy cream in a small saucepan over low heat, stirring until smooth. Add a pinch of sea salt if desired.
- **Top the Cheesecake:**
- Pour the caramel sauce over the chilled cheesecake, spreading it evenly. Chill for another 30 minutes to set the caramel.
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