Caramel Brownie Cheesecake

Why You’ll Love This Recipe

I love this cheesecake because it brings together the best parts of two favorite desserts: brownies and cheesecake. The brownie bottom is dense and chocolaty, the cheesecake is velvety and smooth, and the caramel topping adds just the right amount of sweetness. It’s perfect for holidays, birthdays, or when I just want to spoil myself and everyone else.

ingredients

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

Brownie base:

• Unsalted butter

• Semi-sweet chocolate (chopped or chips)

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Cocoa powder

• Salt

Cheesecake layer:

• Cream cheese

• Granulated sugar

• Sour cream

• Vanilla extract

• Eggs

Caramel topping:

• Granulated sugar

• Unsalted butter

• Heavy cream

• Sea salt (optional, for salted caramel lovers)

directions

1. I preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. I line the bottom with parchment paper and wrap the outside with foil for the water bath.

2. For the brownie layer, I melt butter and chocolate together, then whisk in sugars, eggs, and vanilla. I fold in flour, cocoa powder, and salt until just combined.

3. I pour the brownie batter into the pan and bake for about 20–25 minutes, until set but still slightly fudgy. I let it cool while preparing the cheesecake.

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

5. I pour the cheesecake filling over the cooled brownie layer and place the pan in a water bath.

6. I bake for 50–60 minutes, until the edges are set and the center is slightly jiggly. I turn off the oven and let the cheesecake cool in the oven for 1 hour with the door cracked.

7. Once cooled, I refrigerate the cheesecake for at least 6 hours or overnight.

8. For the caramel topping, I melt sugar in a saucepan until golden, then whisk in butter and heavy cream carefully. I simmer until smooth and thickened. A pinch of sea salt makes it even better.

9. I let the caramel cool slightly, then pour it over the chilled cheesecake before serving.

Servings and timing

This cheesecake serves 12–14 slices. It takes about 40 minutes to prep, around 1 hour 20 minutes to bake (including brownie and cheesecake), and needs at least 6 hours to chill.

Variations

• I sometimes add chopped pecans or walnuts to the brownie layer for texture.

• A drizzle of melted chocolate on top makes it even more dramatic.

• Swapping the brownie base for cookie dough changes the whole flavor profile in a fun way.

• For a shortcut, I use a boxed brownie mix—just bake it slightly less than directed.

storage/reheating

I store leftovers in the fridge, tightly covered, for up to 5 days. This cheesecake also freezes well—I slice and wrap each piece tightly, then thaw in the fridge overnight. I don’t reheat it, but I let it sit at room temperature for 20–30 minutes before serving for the best texture.

FAQs

Can I use boxed brownie mix?

Yes, I do it all the time when I want to save a step. Just underbake slightly since it will bake again with the cheesecake.

Can I use store-bought caramel sauce?

Definitely. I prefer homemade for richness, but good-quality store-bought caramel works great and saves time.

How do I prevent cracks in the cheesecake?

I use a water bath and don’t overmix the batter. Letting it cool slowly in the oven also helps avoid cracks.

What kind of chocolate should I use?

I use semi-sweet or dark chocolate for the brownie base. Milk chocolate tends to be too sweet once the caramel is added.

Can I make this ahead?

Yes, and I recommend it. I usually make the cheesecake a day before and add the caramel topping just before serving or a few hours in advance.

Conclusion

This Caramel Brownie Cheesecake is the definition of dessert indulgence. I love how the fudgy brownie, creamy cheesecake, and smooth caramel come together in every bite. It’s a decadent treat that never fails to impress and always disappears fast from the table. Whether I’m baking for a special occasion or just want something unforgettable, this recipe always delivers.