Why You’ll Love Caramel Brownie Cheesecake Recipe
You’ll love this Caramel Brownie Cheesecake because it’s a show-stopping dessert that tastes as good as it looks. The chewy brownie base complements the silky cheesecake layer, while the caramel drizzle adds an irresistible finishing touch. It’s a dessert that satisfies both chocolate and cheesecake cravings in one bite, and it’s perfect for parties, holidays, or a weekend treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Brownie mix (or homemade brownie batter)
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Cream cheese, softened
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Granulated sugar
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Eggs
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Vanilla extract
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Sour cream
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Heavy cream
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Caramel sauce (store-bought or homemade)
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Salt (for salted caramel variation, optional)
Directions
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Preheat your oven to 325°F (163°C). Grease a springform pan and line the bottom with parchment paper.
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Prepare the brownie batter according to the package or your homemade recipe. Pour it into the prepared pan and bake until just set, about 20–25 minutes. Let it cool slightly.
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In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
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Add eggs one at a time, mixing on low speed. Stir in the vanilla extract and sour cream until fully incorporated.
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Pour the cheesecake batter over the cooled brownie layer. Smooth the top with a spatula.
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Bake for 55–65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
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Once cooled, refrigerate for at least 4 hours or overnight.
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Before serving, drizzle caramel sauce generously over the top and sprinkle with a pinch of salt if desired.
Servings and timing
This recipe makes about 12 servings.
Prep time: 25 minutes
Cook time: 1 hour 10 minutes
Cooling and chilling time: 5 hours
Total time: Approximately 6 hours 30 minutes
Variations
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Salted Caramel Brownie Cheesecake: Add flaky sea salt on top of the caramel for a sweet-salty contrast.
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Chocolate Ganache Topping: Instead of caramel, pour a layer of rich chocolate ganache over the cheesecake for a double-chocolate version.
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Nutty Twist: Stir chopped pecans or walnuts into the brownie layer for added crunch.
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Espresso Infusion: Mix a teaspoon of espresso powder into the brownie batter to enhance the chocolate flavor.
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Mini Cheesecakes: Make individual portions using a muffin tin for an easy-to-serve dessert.
Storage/Reheating
Store the Caramel Brownie Cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. To serve, thaw overnight in the refrigerator. Cheesecake should always be served chilled—no reheating required.
FAQs
How can I prevent cracks in my cheesecake?
Allowing the cheesecake to cool gradually in the oven and not overmixing the batter helps prevent cracks.
Can I use a boxed brownie mix for the base?
Yes, a boxed mix works perfectly and saves time without compromising flavor.
What type of caramel sauce is best?
You can use store-bought caramel sauce or make your own from sugar, butter, and cream for a richer flavor.
How do I know when the cheesecake is done baking?
The edges should be set, and the center should jiggle slightly when shaken. It will firm up as it cools.
Can I make this recipe ahead of time?
Yes, it’s actually better made a day in advance so the flavors can meld and the texture can firm up.
What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between each slice.
Can I make it gluten-free?
Yes, just use a gluten-free brownie mix or gluten-free flour in your homemade brownie base.
Should I bake the cheesecake in a water bath?
A water bath helps prevent cracks and ensures even baking, but it’s optional if you prefer a slightly denser texture.
Can I add toppings other than caramel?
Absolutely—chocolate ganache, crushed candy bars, or fruit compote all pair wonderfully.
How long should I chill the cheesecake before serving?
At least 4 hours, but overnight chilling gives the best texture and flavor.
Conclusion
Caramel Brownie Cheesecake is a decadent dessert that combines the best of two worlds—rich chocolate brownies and creamy cheesecake. With its silky texture, fudgy base, and irresistible caramel topping, it’s sure to become a favorite for any special occasion or indulgent night in. Whether you serve it at a party or enjoy a slice with coffee, this dessert is guaranteed to impress.
Caramel Brownie Cheesecake
This Caramel Brownie Cheesecake is a decadent dessert that layers a fudgy brownie base with creamy cheesecake and a luscious caramel topping. It’s rich, indulgent, and perfect for celebrations or whenever you crave something extra special.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 30 minutes (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box brownie mix (or homemade brownie batter)
- 16 oz (450 g) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup caramel sauce (store-bought or homemade), plus more for topping
- Pinch of salt (optional, for salted caramel variation)
Instructions
- Preheat oven to 325°F (163°C). Grease a springform pan and line the bottom with parchment paper.
- Prepare the brownie batter according to the package or your homemade recipe. Pour it into the prepared pan and bake for 20–25 minutes, until just set. Let cool slightly.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed. Stir in vanilla extract, sour cream, and heavy cream until fully combined.
- Pour the cheesecake batter over the cooled brownie layer and smooth the top with a spatula.
- Bake for 55–65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, drizzle caramel sauce over the top and sprinkle with salt if desired.
Notes
- For a salted caramel version, sprinkle flaky sea salt over the caramel topping.
- To prevent cracks, avoid overmixing the batter and allow gradual cooling.
- Can be made a day in advance for the best flavor and texture.
- Use a hot, clean knife for perfect slices.
- Store covered in the refrigerator for up to 5 days, or freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg
