Caramel Brownie Cheesecake

Caramel Brownie Cheesecake is one of those over-the-top, show-stopping desserts I make when I really want to impress—or just treat myself. It combines everything I love: a rich, fudgy brownie base, a creamy cheesecake layer, and a gooey caramel topping that ties it all together. Every bite is a perfect balance of chocolate and creaminess with just the right touch of sweetness from the caramel.

Why You’ll Love This Recipe

I love how decadent and layered this dessert is—it’s basically three desserts in one. The brownie crust gives it a dense, chocolatey foundation, the cheesecake is smooth and tangy, and the caramel drizzle on top makes it feel extra special. Whether I’m baking for a celebration or just craving something indulgent, this recipe always delivers. And the best part? It looks fancy but is surprisingly easy to make.

Ingredients

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

For the brownie base:

• Unsalted butter

• Granulated sugar

• Eggs

• Vanilla extract

• Unsweetened cocoa powder

• All-purpose flour

• Salt

For the cheesecake layer:

• Cream cheese (softened)

• Granulated sugar

• Eggs

• Sour cream or Greek yogurt

• Vanilla extract

For the caramel topping:

• Soft caramels or caramel sauce

• Heavy cream (if melting caramels)

• Optional: sea salt for sprinkling on top

Directions

1. I preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.

2. To make the brownie base, I melt butter and whisk in sugar, eggs, vanilla, cocoa powder, flour, and salt. I pour the batter into the pan and bake for about 15 minutes—just enough to set the bottom without overbaking.

3. While the brownie base bakes, I beat the cream cheese until smooth, then add sugar, eggs, sour cream, and vanilla until fully combined.

4. I pour the cheesecake batter over the slightly cooled brownie base and smooth the top.

5. I bake the cheesecake for 45–55 minutes, until the center is just set but slightly jiggly. Then I turn off the oven, crack the door, and let it cool inside for 1 hour.

6. Once fully cooled, I refrigerate it for at least 4 hours or overnight.

7. For the caramel topping, I melt soft caramels with a splash of cream until smooth, then pour it over the chilled cheesecake. I let it set before slicing. Sometimes I sprinkle a little sea salt on top for a sweet-and-salty twist.

Servings and timing

This recipe serves about 12 slices. It takes 20 minutes to prep, about 1 hour to bake, and several hours to cool and chill. I usually plan for at least 6–8 hours total, making it a great make-ahead dessert.

Variations

When I want to switch it up, I swirl some caramel into the cheesecake layer before baking for even more flavor. I’ve also used chocolate chips in the brownie base for extra richness, or added chopped pecans to the caramel topping. For a shortcut, I’ve made this with a boxed brownie mix on busy days—and it still turns out amazing.

storage/reheating

I store the cheesecake covered in the fridge for up to 5 days. It slices best when fully chilled. If I want to freeze it, I wrap it tightly (without the caramel topping), then thaw overnight in the fridge before adding the caramel fresh. I never reheat this dessert—it’s meant to be enjoyed cold or at room temperature.

FAQs

Can I use a boxed brownie mix for the base?

Yes, I’ve done that plenty of times. It saves time and still tastes great. I just bake the base for a little less time to keep it fudgy.

How do I keep the cheesecake from cracking?

I let it cool slowly by turning off the oven and cracking the door after baking. This helps prevent sudden temperature changes that cause cracks.

What kind of caramel should I use?

I usually melt soft wrapped caramels with a splash of cream, but store-bought caramel sauce works just as well if I’m in a hurry.

Do I need a water bath for this cheesecake?

No, I don’t usually use one for this recipe. The brownie base holds up well, and the cheesecake bakes evenly without it as long as I don’t overbake.

Can I make this ahead of time?

Absolutely. I often make it a day in advance so it has plenty of time to chill. The flavor and texture actually improve overnight.

Conclusion

Caramel Brownie Cheesecake is the ultimate dessert for chocolate and cheesecake lovers alike. With a rich brownie crust, a smooth cheesecake center, and a dreamy caramel topping, it’s the kind of treat I bring out for special occasions—or just when I want something unforgettable. It’s indulgent, impressive, and always worth the time.

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