Name: Caramel Brownie Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 4 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 16 oz (450g) cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup granulated sugar; 6 tablespoons unsalted butter, cubed; 1/2 cup heavy cream; 1/2 teaspoon sea salt (optional)

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This Caramel Brownie Cheesecake is the ultimate indulgence, combining rich fudgy brownies, a creamy cheesecake layer, and a luscious homemade caramel sauce. Perfect for any special occasion or simply when you're craving a decadent treat, this dessert will have everyone asking for seconds!

Ingredients

For the Brownie Layer:

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

For the Cheesecake Layer:

16 oz (450g) cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

½ cup heavy cream

½ teaspoon sea salt (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

For the brownie layer: In a bowl, whisk together the melted butter and sugar until combined. Add in the eggs and vanilla extract, mixing well. Sift in the cocoa powder, flour, salt, and baking powder, and stir until smooth. Pour the brownie batter evenly into the prepared pan.

For the cheesecake layer: In a separate bowl, beat the cream cheese until smooth. Add the sugar, eggs, and vanilla extract, mixing until the batter is fully combined and creamy.

Carefully pour the cheesecake batter over the brownie layer in the pan. Use a spatula to smooth the top.

Bake for 45-50 minutes or until the cheesecake layer is set and the edges are lightly golden. A slight jiggle in the center is fine. Remove from the oven and let cool to room temperature.

While the cake is cooling, make the caramel sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter (the mixture will bubble), stirring until the butter has melted. Slowly add the heavy cream, stirring continuously until the mixture is smooth. Remove from the heat and stir in the sea salt if you're using it. Let the caramel sauce cool slightly.

Once the cheesecake brownie has cooled, pour the caramel sauce evenly over the top. Refrigerate for at least 3 hours, or preferably overnight, to allow everything to set.

When ready to serve, remove from the springform pan, slice, and enjoy the rich layers of fudgy brownie, creamy cheesecake, and buttery caramel.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 4 hours (including chilling)

Servings: 12 servings

Variations

Add nuts: For a bit of crunch, I like to add chopped pecans or walnuts to the brownie batter before baking. It gives the dessert an extra layer of texture and flavor.

Fruit topping: If I want a fruity twist, I sometimes top the cheesecake with fresh berries like raspberries or strawberries. The tartness of the fruit balances out the richness of the caramel.

Salted caramel: I love to add sea salt to the caramel sauce to enhance its flavor, but if you prefer a traditional sweet caramel, you can skip the sea salt.

Storage/Reheating

Storage: This cheesecake stores really well in the fridge. Just cover it tightly with plastic wrap or place it in an airtight container to keep it fresh for up to 4 days.

Reheating: I personally don't recommend reheating the cheesecake as it’s best served chilled. However, if you prefer the brownie layer a little warmer, you can reheat individual slices in the microwave for about 15-20 seconds.

FAQs

How do I know when the cheesecake is done?

I check by looking for the edges of the cheesecake to be lightly golden and firm, while the center should still have a slight jiggle to it. The cheesecake will continue to set as it cools.

Can I use a different pan size?

While I use a 9-inch springform pan, you can try using a different size, but keep in mind that the baking time might change slightly. A smaller pan will require a longer baking time, while a larger one might cook faster.

Can I make the caramel sauce ahead of time?

Yes, you can! I often make the caramel sauce a day ahead and store it in the fridge. Just warm it up a little before pouring it over the cheesecake.

What if my caramel sauce hardens too quickly?

If the caramel sauce hardens too quickly, simply place the saucepan back on the stove over low heat and stir until it softens again.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake for up to 1 month. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Let it thaw in the fridge overnight before serving.

Conclusion

This Caramel Brownie Cheesecake is a true showstopper that will have everyone raving. The combination of fudgy brownies, creamy cheesecake, and sweet, buttery caramel sauce creates the perfect dessert for any occasion. I love making this when I want to treat myself (or others!) to something extra special.

Recipe:

Caramel Brownie Cheesecake

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Author: Cheryl
Total Time: 4 hours (including chilling)
Yield: 12 servings
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
For the brownie layer: In a bowl, whisk together the melted butter and sugar until combined. Add in the eggs and vanilla extract, mixing well. Sift in the cocoa powder, flour, salt, and baking powder, and stir until smooth. Pour the brownie batter evenly into the prepared pan.
For the cheesecake layer: In a separate bowl, beat the cream cheese until smooth. Add the sugar, eggs, and vanilla extract, mixing until the batter is fully combined and creamy.
Carefully pour the cheesecake batter over the brownie layer in the pan. Use a spatula to smooth the top.
Bake for 45-50 minutes or until the cheesecake layer is set and the edges are lightly golden. A slight jiggle in the center is fine. Remove from the oven and let cool to room temperature.
While the cake is cooling, make the caramel sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter (the mixture will bubble), stirring until the butter has melted. Slowly add the heavy cream, stirring continuously until the mixture is smooth. Remove from the heat and stir in the sea salt if you're using it. Let the caramel sauce cool slightly.
Once the cheesecake brownie has cooled, pour the caramel sauce evenly over the top. Refrigerate for at least 3 hours, or preferably overnight, to allow everything to set.
When ready to serve, remove from the springform pan, slice, and enjoy the rich layers of fudgy brownie, creamy cheesecake, and buttery caramel.