Name: Decadent Caramel‑Brownie Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 package brownie mix (plus ingredients as per package); 24 oz (three 8‑oz packages) cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; ¼ cup sour cream; ¼ cup heavy cream; ½ cup caramel sauce (plus extra for drizzling); Whipped cream (for garnish); Chocolate shavings (for garnish)

Jump to Recipe·Print Recipe

A rich and luxurious dessert, this Decadent Caramel‑Brownie Cheesecake brings together three irresistible layers: a dense, fudgy brownie base, a creamy and tangy cheesecake center, and swirls of luscious caramel. It’s the kind of show-stopping treat I like to serve when I want to impress—whether it's a holiday gathering or just a personal indulgence.

Decadent Caramel‑Brownie Cheesecake

Ingredients

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

1 package brownie mix (plus ingredients as per package)

24 oz (three 8‑oz packages) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

¼ cup sour cream

¼ cup heavy cream

½ cup caramel sauce (plus extra for drizzling)

Whipped cream and chocolate shavings (for garnish)

Directions

I start by preheating the oven to 350 °F (175 °C) and greasing a 9‑inch springform pan. Then I prepare the brownie mix according to package instructions, bake it, and let it cool completely in the pan.

Once the brownie base is ready, I reduce the oven temperature to 325 °F (160 °C). In a large mixing bowl, I beat together the softened cream cheese and sugar until smooth and creamy, which usually takes about 2 minutes.

I then add in the vanilla extract, eggs, sour cream, and heavy cream, mixing until the batter is completely smooth and lump-free.

I carefully pour the cheesecake mixture over the cooled brownie layer. Next, I drizzle about half of the caramel sauce over the top and gently swirl it into the batter using a butter knife or toothpick, making sure not to overmix so the caramel streaks stay distinct.

I bake the cheesecake for about 1 hour and 15 minutes, until the center is mostly set but still has a slight jiggle. Once done, I turn off the oven and let the cheesecake cool gradually inside before moving it to the counter to reach room temperature.

After that, I refrigerate the cheesecake for at least 4 hours—ideally overnight—so the flavors can meld and the texture sets beautifully.

Just before serving, I drizzle the remaining caramel sauce over the top and garnish with whipped cream and chocolate shavings.

Servings and timing

Servings: 12

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Calories: Approx. 450 kcal per slice

Variations

I sometimes use salted caramel for a sweet-salty twist.

For a mocha version, I mix a teaspoon of instant espresso into the brownie batter.

Swapping out the chocolate shavings for crushed toffee or chopped pecans adds a fun crunch on top.

If I want a fruity touch, I top the cheesecake with fresh raspberries instead of caramel.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. It tastes even better after a day or two as the flavors deepen. If I want to freeze it, I wrap it tightly in plastic wrap and foil, then freeze it for up to 2 months. When I’m ready to serve, I let it thaw overnight in the fridge. I don’t recommend reheating it—this dessert is best enjoyed chilled.

FAQs

How do I know when the cheesecake is done baking?

I look for the edges to be set and the center to have a slight jiggle. It will continue to set as it cools.

Can I use homemade brownie batter instead of a boxed mix?

Absolutely. I sometimes make my own brownie batter if I want to go fully from scratch—it just needs to be dense and fudgy to hold the layers.

Can I use store-bought caramel sauce?

Yes, I often use store-bought caramel for convenience, but homemade works beautifully too if I have the time.

What’s the best way to get clean slices?

I use a sharp knife dipped in hot water and wiped clean between slices. This helps me get smooth, bakery-style cuts.

Can I make this dessert gluten-free?

Yes, I just use a gluten-free brownie mix and make sure all other ingredients are labeled gluten-free.

Conclusion

This Decadent Caramel‑Brownie Cheesecake is one of those desserts that feels like a true treat. It’s rich, layered, and beautiful to serve—perfect for impressing guests or enjoying a slice of indulgence on a quiet evening. I love how it combines classic flavors in such a satisfying way, and once I made it, it quickly became a staple in my dessert rotation.

Recipe:

Decadent Caramel‑Brownie Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 45 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

A rich and luxurious dessert featuring a fudgy brownie base, creamy cheesecake center, and luscious caramel swirls. Perfect for special occasions or a decadent treat.

Instructions

Preheat the oven to 350 °F (175 °C) and grease a 9‑inch springform pan.
Prepare the brownie mix according to package instructions, bake it in the springform pan, and let it cool completely.
Reduce the oven temperature to 325 °F (160 °C).
In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy, about 2 minutes.
Add the vanilla extract, eggs, sour cream, and heavy cream, mixing until smooth and lump-free.
Pour the cheesecake mixture over the cooled brownie layer.
Drizzle half of the caramel sauce over the top and swirl it gently into the batter with a butter knife or toothpick.
Bake the cheesecake for about 1 hour and 15 minutes, until the center is mostly set with a slight jiggle.
Turn off the oven and let the cheesecake cool gradually inside. Then transfer it to the counter to reach room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Before serving, drizzle the remaining caramel sauce over the top and garnish with whipped cream and chocolate shavings.