Caramel Brownie Cheesecake

Why You’ll Love This Recipe

I love this cheesecake because it layers three of my favorite treats into one stunning dessert. The brownie bottom is dense and chocolaty, the cheesecake center is ultra-creamy and slightly tangy, and the caramel on top adds the perfect sweet finish. It looks fancy but is easier than it seems — and I can make it a day ahead, which takes the stress out of entertaining. The flavor combination is irresistible, and every slice feels like a decadent celebration.

Ingredients

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

For the brownie base (choose one):

Boxed version:

• 1 box fudge brownie mix

• Ingredients listed on the box (typically 2 eggs, ½ cup oil, ¼ cup water)

Homemade version:

• 1/2 cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1/3 cup unsweetened cocoa powder

• 1/2 cup all-purpose flour

• 1/4 tsp baking powder

• 1/4 tsp salt

For the cheesecake layer:

• 16 oz full-fat cream cheese, softened

• 1/2 cup granulated sugar

• 2 large eggs

• 1/2 cup sour cream

• 1 tsp vanilla extract

Topping:

• 1/2 cup caramel sauce (store-bought or homemade)

• 1/4 cup chopped pecans (optional)

Directions

1. I preheat my oven to 325°F (160°C) and grease a 9-inch springform pan with butter or non-stick spray. For easy removal, I sometimes line the bottom with parchment paper.

2. For the brownie base:

   • If I’m using a box mix, I prepare the brownie batter according to the instructions.

   • For homemade, I stir melted butter and sugar in a bowl, then whisk in the eggs. I add cocoa powder, flour, baking powder, and salt, stirring just until combined.

   • I pour the batter into the prepared springform pan and bake it for 20 minutes, just until the top is set but still soft in the center. I remove it from the oven and set it aside.

3. For the cheesecake layer:

   • In a separate mixing bowl, I beat the softened cream cheese and sugar until smooth and fluffy.

   • I add the eggs one at a time, mixing on low speed to avoid over-beating.

   • I mix in the sour cream and vanilla extract until the mixture is silky and smooth.

   • I pour the cheesecake mixture over the partially baked brownie layer and tap the pan gently to release any air bubbles.

4. I bake the assembled cheesecake for 40–45 minutes. The center should be set but still slightly jiggly when gently shaken.

5. I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then I transfer it to the refrigerator and chill for at least 4 hours — overnight is even better.

6. Just before serving, I drizzle warm caramel sauce over the top and sprinkle with chopped pecans if I’m using them. For clean, beautiful slices, I use a knife dipped in hot water and wipe it between each cut.

Servings and timing

This recipe makes 12 slices.
Prep time: 30 minutes
Cook time: 1 hour 5 minutes
Total time: 6 hours 15 minutes (including chill time)

Variations

When I want to take it up a notch, I add a layer of mini chocolate chips between the brownie and cheesecake layers. I’ve also swapped the pecans for chopped toffee bits or sea salt flakes to play up the sweet-salty contrast. If I’m short on time, I use a store-bought brownie mix and premade caramel — it still turns out decadent and impressive.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. This cheesecake actually tastes better the next day after the flavors have settled. It doesn’t need reheating, but I like letting it sit at room temperature for about 15 minutes before serving for the best texture.

FAQs

Can I use a boxed brownie mix?

Yes, and I often do when I want to save time. Just follow the instructions on the box and bake the base for 20 minutes before adding the cheesecake layer.

Do I need a water bath?

No water bath is necessary for this recipe. Baking it at a lower temperature and letting it cool gradually in the oven helps prevent cracks.

How do I know when the cheesecake is done?

The center should look set but still have a slight jiggle. It will continue to set as it cools and chills in the fridge.

Can I make this ahead of time?

Absolutely. I always make it the day before I plan to serve it — that gives it time to chill completely and makes slicing easier.

What kind of caramel sauce should I use?

I use store-bought when I’m in a rush, but homemade caramel gives it a richer flavor. Either way, warming it slightly makes it easier to drizzle over the cheesecake.

Conclusion

Caramel Brownie Cheesecake is one of those unforgettable desserts that brings together the best of three worlds — brownies, cheesecake, and caramel — all in one bite. I love how impressive it looks while still being manageable to make, and it always brings the “wow” factor when I serve it. Whether I’m baking it for a special occasion or just because, it never fails to impress and satisfy.

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