Caramel Brownie Cheesecake: A Dreamy Dessert for Every Occasion
Layers of rich brownie, creamy cheesecake, and luscious caramel make this indulgent dessert perfect for any celebration.
- Prep Time: 25 minutes
- Cook Time: 60 minutes (total bake time)
- Total Time: 5 hours 25 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Brownie Base:
½ cup (1 stick) unsalted butter
¾ cup semi-sweet chocolate chips
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup all-purpose flour
¼ tsp salt
For the Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream (for extra creaminess)
For the Caramel Topping:
½ cup caramel sauce (store-bought or homemade)
Pinch of flaky sea salt (optional)
Additional chocolate chips or chopped pecans for garnish (optional)
Instructions
Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
Make the brownie base: In a saucepan, melt butter and chocolate chips over low heat. Remove from heat and stir in sugar, eggs, and vanilla. Fold in flour and salt. Spread into the bottom of the pan and bake for 18–20 minutes, or until just set.
Prepare cheesecake layer: In a mixing bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in eggs, one at a time, followed by vanilla and sour cream.
Pour cheesecake filling over the brownie layer and smooth the top. Bake for 35–40 minutes, or until center is set but slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours (or overnight).
Add caramel topping: Once fully chilled, pour caramel sauce over the top and spread evenly. Sprinkle with sea salt or garnishes if desired.
Slice and serve chilled. Wipe knife between slices for clean cuts.
Notes
Let ingredients come to room temperature for the smoothest cheesecake texture.
Use a water bath while baking to prevent cracks (optional but recommended).
Store leftovers covered in the refrigerator for up to 5 days.
Freeze cheesecake (without caramel) for up to 1 month; add topping after thawing.
