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Caramel Brownie Cheesecake

Caramel Brownie Cheesecake

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A decadent fusion of rich fudgy brownie, creamy cheesecake, and buttery salted caramel—this Caramel Brownie Cheesecake is the ultimate dessert for celebrations, gifting, or late-night indulgence. Every bite melts in your mouth with layers of deep chocolate and tangy creaminess, topped with a smooth caramel finish.

  • Total Time: 5 hours 40 minutes
  • Yield: 12 slices

Ingredients

Scale

For the Brownie Layer:

  • 1 stick (113 grams) unsalted butter, melted

  • 1 cup (200 grams) granulated sugar

  • 1 cup (85 grams) unsweetened natural cocoa powder

  • 1/4 teaspoon fine sea salt

  • 1/2 teaspoon vanilla extract

  • 2 large eggs

  • 1/2 cup (62 grams) all-purpose flour

For the Cheesecake Layer:

  • 24 ounces (680 grams) cream cheese, softened to room temperature

  • 1/2 cup (100 grams) granulated sugar

  • 1/2 cup (100 grams) light brown sugar

  • 1/4 cup (59 grams) heavy cream

  • 4 large eggs, room temperature

  • 2 teaspoons vanilla paste (or vanilla extract)

For the Caramel Topping:

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

Instructions

1. Prepare the Brownie Layer

  1. Preheat oven to 325°F (163°C).

  2. Spray a 9-inch springform pan with nonstick spray.

  3. In a large bowl, stir melted butter, sugar, cocoa powder, and salt until thick.

  4. Add vanilla and mix.

  5. Beat in eggs one at a time, mixing well after each addition.

  6. Stir in flour until smooth and combined.

  7. Spread into prepared pan and bake for 15 minutes.

  8. Let cool to room temperature. Chill in fridge while making the cheesecake.

2. Make the Cheesecake Layer

  1. In a stand mixer, beat cream cheese until smooth (about 1 minute).

  2. Add both sugars and heavy cream. Mix well.

  3. Scrape down bowl sides and bottom to combine fully.

  4. Add eggs one at a time, beating just until incorporated.

  5. Mix in vanilla.

  6. Pour batter over chilled brownie base. Tap pan gently to release bubbles.

  7. Place pan on rimmed baking sheet and bake for 55–60 minutes.

  8. Cheesecake is done when the edges are set and center is slightly jiggly.

  9. Turn off oven, crack the door open, and let it sit for 10 minutes.

  10. Remove to wire rack and cool completely at room temp.

  11. Chill in refrigerator for at least 4 hours or overnight.

3. Add the Caramel Topping

  1. Once chilled, release cheesecake from pan onto a cake stand.

  2. Warm caramel sauce slightly.

  3. Drizzle caramel generously over the top.

  4. Slice, serve, and enjoy!

Notes

  • Do not overmix the cheesecake batter—this prevents cracking.

  • You can freeze slices for up to 1 month (wrap individually).

  • Add crushed pecans, sea salt flakes, or chocolate shavings for texture.

  • For a shortcut, use boxed brownie mix—just underbake slightly.

  • Author: Evelyn
  • Prep Time: 25 minutes
  • Chill Time: 4 hours
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.thecookingrecipes.com/caramel-brownie-cheesecake/