Caramel Brownie Cheesecake Recipe

Introduction

Caramel Brownie Cheesecake is a decadent dessert that combines a rich chocolate brownie base with a smooth cheesecake layer, all swirled with buttery homemade caramel. Perfect for special occasions or when you want to impress your guests with a show-stopping treat.

Ingredients

• 1 cup unsalted butter, melted (for brownie base)
• 1 cup granulated sugar (for brownie base)
• 1 cup brown sugar (for brownie base)
• 3 large eggs (for brownie base)
• 1 teaspoon vanilla extract (for brownie base)
• ¾ cup cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 16 oz cream cheese, softened (for cheesecake filling)
• ½ cup granulated sugar (for cheesecake filling)
• 2 large eggs (for cheesecake filling)
• ½ cup sour cream
• 1 teaspoon vanilla extract (for cheesecake filling)
• 1 cup granulated sugar (for caramel sauce)
• 6 tablespoons unsalted butter, cubed (for caramel sauce)
• ½ cup heavy cream
• 1 teaspoon vanilla extract (for caramel sauce)
• Pinch of salt
• Optional toppings: extra caramel drizzle, chocolate chips, chopped pecans or walnuts

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Step 2: To make the brownie base, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, mixing well.
3. Step 3: Sift in cocoa powder, flour, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined.
4. Step 4: Pour the brownie batter into the prepared pan and smooth the top. Bake for 20 minutes, then remove and let cool slightly.
5. Step 5: For the cheesecake filling, beat softened cream cheese and sugar with an electric mixer until smooth and creamy.
6. Step 6: Add eggs one at a time, then mix in sour cream and vanilla extract until smooth.
7. Step 7: Pour the cheesecake filling over the slightly cooled brownie base, spreading evenly.
8. Step 8: Drizzle 3-4 tablespoons of caramel sauce over the cheesecake layer and create swirls using a knife or skewer.
9. Step 9: Reduce oven temperature to 325°F (160°C). Bake the cheesecake for 40-50 minutes, until edges are set and center is slightly jiggly.
10. Step 10: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
11. Step 11: To prepare caramel sauce, heat granulated sugar in a medium saucepan over medium heat, stirring constantly until melted and amber-colored.
12. Step 12: Carefully whisk in cubed butter until melted, then slowly add heavy cream while whisking. Stir in vanilla extract and salt, then remove from heat and cool.
13. Step 13: Before serving, drizzle extra caramel sauce over the cheesecake and add optional toppings like chocolate chips or chopped nuts.

Tips & Variations

• Use room temperature cream cheese to ensure a smooth cheesecake filling without lumps.
• For a nutty crunch, sprinkle chopped pecans or walnuts over the caramel drizzle before chilling.
• If you prefer a less sweet dessert, reduce the sugar in the brownie base slightly.
• Substitute sour cream with Greek yogurt for a slight tang and creaminess.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to maintain moisture. When ready to serve, allow it to sit at room temperature for 10–15 minutes or warm gently to soften the caramel drizzle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes! This cheesecake is even better when chilled overnight, allowing the flavors to meld and the texture to set perfectly.

How do I prevent the cheesecake from cracking?

Use room temperature ingredients and avoid overmixing. Bake at a lower temperature and allow the cheesecake to cool gradually to minimize cracking.

Caramel Brownie Cheesecake Recipe

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★★★★★

4.4 from 135 reviews

This luscious Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer swirled with homemade buttery caramel sauce. Perfectly baked to create distinct layers and topped with optional chocolate chips or nuts, this indulgent dessert offers a delightful blend of chocolate, caramel, and creamy textures that will satisfy any sweet tooth.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Cheesecake Filling

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract

Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Toppings

• Extra caramel drizzle
• Chocolate chips
• Chopped pecans or walnuts

Instructions

1. Prepare the Brownie Base: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, mixing until well combined. Sift in the cocoa powder, all-purpose flour, baking powder, and salt, then fold into the wet ingredients until just combined. Pour the batter into a greased 9-inch springform pan lined with parchment paper and bake at 350°F (175°C) for 20 minutes. Remove and let cool slightly.
2. Prepare the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, then beat in sour cream and vanilla extract until the mixture is smooth and well combined.
3. Assemble the Cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base. Drizzle 3-4 tablespoons of caramel sauce over the cheesecake layer and use a knife or skewer to create swirls for a marbled effect.
4. Bake the Cheesecake: Bake the assembled cheesecake at 325°F (160°C) for 40-50 minutes, until the edges are set but the center still jiggles slightly. Remove from oven and allow to cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set.
5. Prepare the Caramel Sauce: In a medium saucepan over medium heat, melt granulated sugar while stirring constantly until it turns amber in color. Whisk in cubed butter until fully melted. Slowly add heavy cream, continuing to whisk. Stir in vanilla extract and a pinch of salt. Remove from heat and let cool before using.
6. Serve and Garnish: Drizzle additional caramel sauce over the chilled cheesecake. Optionally, sprinkle with chocolate chips, chopped pecans, or walnuts for added texture and flavor before serving.

Notes

• Ensure cream cheese is softened to room temperature for a smooth cheesecake filling without lumps.
• Do not overmix batter to keep a tender brownie texture.
• You can substitute nuts with any preferred toppings like toffee bits or shredded coconut.
• The caramel sauce can be made ahead and stored in the refrigerator for up to one week; gently reheat before use.
• Use a water bath when baking the cheesecake if you want to prevent cracks, although this recipe’s layering reduces that risk.
• Let the cheesecake chill thoroughly; this improves texture and flavor melding.

Keywords: Caramel Brownie Cheesecake, Chocolate Cheesecake, Caramel Sauce, Brownie Base, Decadent Dessert