Caramel Brownie Cheesecake

Caramel Brownie Cheesecake is the ultimate dessert indulgence—a rich, fudgy brownie base topped with a creamy cheesecake layer and finished with a generous drizzle of golden caramel. It’s decadent, beautiful, and incredibly satisfying. I love making this when I want a dessert that brings together the best of all worlds: chocolate, caramel, and velvety cheesecake.

Why You’ll Love This Recipe

I love this recipe because it looks and tastes like something from a high-end bakery, but it’s actually pretty simple to make at home. The brownie bottom is dense and chocolatey, the cheesecake layer is smooth and not overly sweet, and the caramel brings a buttery richness that ties everything together. It’s a showstopper at parties and a reliable favorite for family celebrations.

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 topping:

• Caramel sauce (store-bought or homemade)

• Optional: chocolate chips, chopped pecans, sea salt flakes

Directions

1. I preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.

2. To make the brownie base, I melt the butter and whisk in sugar, eggs, vanilla, cocoa powder, flour, and salt until smooth. I pour the mixture into the prepared pan and spread it evenly.

3. For the cheesecake layer, I beat the cream cheese and sugar until smooth, then add eggs one at a time. I mix in sour cream and vanilla until just combined.

4. I pour the cheesecake mixture over the brownie layer and smooth the top.

5. I bake for 50–60 minutes, or until the center is just set and slightly jiggly. I turn off the oven, crack the door open, and let the cheesecake cool gradually for 30 minutes.

6. I remove it and cool completely at room temperature before chilling in the fridge for at least 4 hours or overnight.

7. Once chilled, I drizzle the top with caramel sauce and garnish with toppings like chocolate chips, pecans, or sea salt if desired.

Servings and timing

This cheesecake serves about 12 slices. Prep time is around 20 minutes, baking time is 50–60 minutes, and chilling time is at least 4 hours. Altogether, I usually plan for about 5–6 hours total (including cooling) before serving.

Variations

• I sometimes swirl the caramel into the cheesecake layer before baking for more flavor throughout.

• For a nutty crunch, I stir chopped pecans into the brownie batter.

• If I want a salted caramel version, I sprinkle flaky sea salt over the top right before serving.

• A drizzle of chocolate ganache on top makes it even more decadent.

• I’ve also used boxed brownie mix for the base when I need a shortcut—it works beautifully.

storage/reheating

I store this cheesecake in the fridge, covered, for up to 5 days. It actually tastes even better after a day or two as the flavors meld. I don’t usually reheat it—it’s best served chilled or at room temperature. For longer storage, I freeze individual slices wrapped tightly in plastic and foil, then thaw in the fridge overnight before serving.

FAQs

Can I use a boxed brownie mix?

Yes, I’ve done that many times when I’m short on time. I prepare the mix as directed, pour it into the pan, and add the cheesecake layer on top before baking.

How do I prevent the cheesecake from cracking?

I avoid overmixing the batter, and I always let it cool gradually in the oven with the door slightly open. Using a water bath can help too, but isn’t required.

Do I need a springform pan?

Yes, it makes removing the cheesecake much easier. If I don’t have one, I line a regular cake pan with parchment and leave extra overhang to lift the cheesecake out.

Can I make it ahead?

Absolutely. I often make it the night before and chill it overnight. It’s actually better that way, and it saves time on the day I serve it.

What’s the best caramel sauce to use?

I usually use a thick, buttery caramel—either homemade or a good-quality jarred version. If it’s too thin, I warm it gently and let it cool slightly to thicken before drizzling.

Conclusion

Caramel Brownie Cheesecake is one of my go-to desserts when I want something decadent, beautiful, and unforgettable. The combination of rich brownie, smooth cheesecake, and buttery caramel is truly irresistible. Whether I’m celebrating a special occasion or just treating myself, this dessert never fails to impress.