Caramel Brownie Cheesecake

Why You’ll Love This Recipe

Caramel Brownie Cheesecake is a decadent, multi-layered dessert that combines the best of three worlds: rich, fudgy brownie, creamy cheesecake, and luscious caramel. The chewy, chocolatey brownie base complements the smooth and tangy cheesecake filling, while the caramel sauce adds the perfect sweet and buttery finishing touch. This showstopper dessert is perfect for special occasions, family gatherings, or any time you want to indulge in something truly luxurious. Whether you’re a fan of cheesecake, brownies, or caramel, this dessert brings all three together in a way that will leave everyone asking for seconds.

Ingredients

For the brownie layer:

• 1/2 cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1/4 teaspoon salt

• 1/2 teaspoon baking powder

For the cheesecake layer:

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/4 cup sour cream

• 1/4 cup heavy cream

For the caramel sauce:

• 1/2 cup unsalted butter

• 1 cup brown sugar, packed

• 1/4 cup heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the brownie base:

   • Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

   • In a bowl, mix together the melted butter, sugar, eggs, and vanilla extract until smooth.

   • In another bowl, combine the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until combined.

   • Pour the brownie batter into the prepared springform pan and spread it evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Set aside to cool while you prepare the cheesecake layer.

2. Prepare the cheesecake layer:

   • Lower the oven temperature to 325°F (165°C).

   • In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.

   • Carefully pour the cheesecake batter over the cooled brownie layer in the springform pan, spreading it evenly.

   • Bake the cheesecake for 55-60 minutes, or until the center is just set (it should have a slight jiggle when gently shaken).

   • Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. After that, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

3. Make the caramel sauce:

   • In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until fully combined.

   • Bring the mixture to a simmer and let it cook for 3-4 minutes until it thickens slightly.

   • Stir in the heavy cream, vanilla extract, and a pinch of salt. Cook for an additional 1-2 minutes until the sauce is smooth and glossy.

   • Remove from heat and allow the caramel sauce to cool to room temperature.

4. Assemble the cheesecake:

   • Once the cheesecake has set and cooled, drizzle the caramel sauce over the top of the cheesecake.

   • You can also swirl the caramel into the cheesecake for a marbled effect, or drizzle it over individual slices when serving.

5. Serve:

   • Carefully remove the cheesecake from the springform pan. Slice and serve with extra caramel sauce if desired.

Servings and Timing

• Servings: 12 slices

• Prep time: 30 minutes

• Cook time: 80 minutes (including brownie and cheesecake layers)

• Chilling time: 4 hours to overnight

• Total time: 5 hours 10 minutes to overnight

Variations

• Add Nuts: For a crunch, add chopped pecans or walnuts on top of the cheesecake or mix them into the brownie layer.

• Chocolate Ganache: Replace the caramel sauce with a rich chocolate ganache for a chocolate-lover’s twist.

• Salted Caramel: Add a pinch of sea salt on top of the caramel sauce for a salted caramel version of this dessert.

• Pumpkin Cheesecake Layer: In the fall, you can add a layer of spiced pumpkin cheesecake filling on top of the brownie before baking for a seasonal twist.

Storage/Reheating

Store any leftover Caramel Brownie Cheesecake in an airtight container in the refrigerator for up to 5 days. This cheesecake tastes even better the next day after the flavors have had time to meld. You can serve it chilled, or let it come to room temperature before serving if preferred. The caramel sauce can be stored separately at room temperature for up to a week.

FAQs

Can I make the brownie layer in advance?

Yes! You can make the brownie layer the day before and let it cool. Once cooled, top it with the cheesecake layer and bake as directed.

Can I use a different type of caramel sauce?

Yes, you can use store-bought caramel sauce if you’re short on time, or you can make a salted caramel or chocolate caramel sauce for a different flavor.

Can I make this cheesecake without sour cream?

If you don’t have sour cream, you can substitute it with plain Greek yogurt for a similar tangy flavor.

How do I know when the cheesecake is fully cooked?

The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to firm up as it cools.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake before adding the caramel topping. Wrap the cheesecake tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 1 month. Let it thaw in the refrigerator overnight before serving.

Can I use a different type of crust for this cheesecake?

Yes! While the brownie base gives this cheesecake a unique flavor, you can use a traditional graham cracker crust or even an Oreo crust for a different twist.

Can I use low-fat cream cheese?

Yes, you can substitute low-fat cream cheese, but the texture and flavor may be slightly different than with full-fat cream cheese.

Can I skip the caramel sauce?

You can skip the caramel sauce, but it really adds to the richness and flavor of this dessert. You could also use fruit compote or chocolate sauce as an alternative topping.

How do I prevent cracks in the cheesecake?

To avoid cracks, be sure not to overmix the cheesecake batter, bake it at a low temperature, and let it cool gradually. A water bath can also help prevent cracking, but it is optional for this recipe.

What can I serve with this cheesecake?

This cheesecake is delicious on its own, but it pairs wonderfully with a dollop of whipped cream, fresh berries, or extra caramel sauce.

Conclusion

Caramel Brownie Cheesecake is a decadent dessert that combines the rich flavor of brownies, the creamy texture of cheesecake, and the sweet, buttery goodness of caramel. It’s perfect for those who can’t decide between a chocolate dessert and a cheesecake. Whether for a special occasion or simply to satisfy your sweet tooth, this dessert will undoubtedly be a hit. The layers of flavor and texture make it an unforgettable treat that’s sure to impress every time you make it.

Caramel Brownie Cheesecake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Caramel Brownie Cheesecake is a decadent, multi-layered dessert combining fudgy brownies, creamy cheesecake, and luscious caramel sauce. A showstopper dessert perfect for any special occasion or indulgent treat.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 80 minutes (including brownie and cheesecake layers)
• Total Time: 5 hours 10 minutes to overnight
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. For the brownie layer:
   1/2 cup unsalted butter, melted
   
   1 cup granulated sugar
   
   2 large eggs
   
   1 teaspoon vanilla extract
   
   1/2 cup all-purpose flour
   
   1/4 cup unsweetened cocoa powder
   
   1/4 teaspoon salt
   
   1/2 teaspoon baking powder
   
   For the cheesecake layer:
   16 oz cream cheese, softened
   
   1 cup granulated sugar
   
   3 large eggs
   
   1 teaspoon vanilla extract
   
   1/4 cup sour cream
   
   1/4 cup heavy cream
   
   For the caramel sauce:
   1/2 cup unsalted butter
   
   1 cup brown sugar, packed
   
   1/4 cup heavy cream
   
   1 teaspoon vanilla extract
   
   Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the brownie base: Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan. In a bowl, mix melted butter, sugar, eggs, and vanilla. In another bowl, combine flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients. Pour the batter into the pan and bake for 18-20 minutes. Set aside to cool.

1. Prepare the cheesecake layer: Lower the oven temperature to 325°F (165°C). Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then stir in vanilla, sour cream, and heavy cream. Pour over the cooled brownie layer and bake for 55-60 minutes, until the center is slightly jiggly. Let cool in the oven for 1 hour, then refrigerate for 4 hours or overnight.
2. Make the caramel sauce: Melt butter in a saucepan, stir in brown sugar, and bring to a simmer for 3-4 minutes. Add heavy cream, vanilla, and a pinch of salt, then cook for another 1-2 minutes. Remove from heat and let cool to room temperature.
3. Assemble the cheesecake: Once set, drizzle the caramel sauce over the cheesecake or swirl it in for a marbled effect.
4. Serve: Carefully remove the cheesecake from the springform pan, slice, and serve with additional caramel sauce if desired.

Notes

1. This cheesecake is best served chilled, and it can be made ahead for better flavor.
2. For an extra twist, add chopped nuts to the brownie layer or drizzle with chocolate ganache instead of caramel.
3. If making ahead, store the cheesecake in the fridge for up to 5 days.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 45g
• Sodium: 230mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 90mg