Introduction

Indulge in the rich combination of fudgy brownies, creamy cheesecake, and luscious caramel sauce with this Caramel Brownie Cheesecake. It’s a delightful dessert that perfectly balances chocolate and sweetness for any special occasion.

A slice of rich cheesecake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is dark and crumbly, likely chocolate crust, followed by a thick, creamy off-white middle cheesecake layer. The top is covered by a glossy, deep brown chocolate layer dripping down the sides, with thick caramel sauce dripping over the chocolate and pooling on the plate. On top, there are small chunks of chocolate and chocolate chips scattered, adding texture and detail. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Brownie Layer:

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cocoa powder
1/2 teaspoon salt

For the Cheesecake Layer:

16 oz cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon sea salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Melt the butter in a saucepan, then stir in the sugar until combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Step 2: Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually combine these dry ingredients with the wet mixture until smooth.
Step 3: Pour the brownie batter into a greased 9-inch springform pan. Bake for 25-30 minutes until set but still slightly soft in the center. Remove and let cool.
Step 4: In a large bowl, beat the cream cheese until smooth. Add sugar, eggs, vanilla extract, and sour cream, mixing until fully combined and creamy.
Step 5: Pour the cheesecake mixture over the cooled brownie layer and return to the oven. Bake for an additional 30-35 minutes until the cheesecake is set with a slight jiggle in the center.
Step 6: To make the caramel sauce, melt the granulated sugar in a clean saucepan over medium heat until golden amber, stirring occasionally. Remove from heat, then carefully stir in butter and heavy cream until smooth. Stir in sea salt.
Step 7: Allow the cheesecake to cool, then drizzle the caramel sauce evenly over the top. Refrigerate the entire cheesecake for at least 2 hours before serving to allow flavors to meld.

Tips & Variations

For a nutty crunch, sprinkle chopped pecans or walnuts on top of the brownie layer before adding the cheesecake batter.
You can substitute sour cream with Greek yogurt for a slightly tangier flavor in the cheesecake layer.
If you prefer a thicker caramel sauce, cook the sugar a little longer until it reaches a deeper amber color, but watch carefully to avoid burning.
Use a water bath during the cheesecake baking step to prevent cracking and ensure a smooth texture.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. Reheat caramel sauce slightly before drizzling if it becomes too firm. For longer storage, you can freeze the cheesecake for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A thick slice of cheesecake sits on a white plate with a crumbly dark chocolate cookie crust as the bottom layer, topped by a thick smooth creamy white cheesecake layer in the middle, and covered with a shiny dark chocolate layer that drips down the sides mixed with golden caramel sauce also dripping and pooling on the plate, dark chocolate chips and chunks of chocolate candy scattered on top for texture, all against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the cocoa powder you use is also gluten-free.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center has a slight jiggle when you gently shake the pan. It will firm up more as it cools.

Caramel Brownie Cheesecake Recipe

Print Recipe

★★★★★

5 from 56 reviews

This luscious Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer, all topped with a smooth, homemade caramel sauce. Perfectly indulgent and impressive, this dessert balances deep chocolate flavor with velvety cheesecake and a sweet, buttery caramel finish.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 3 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Layer

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cocoa powder
1/2 teaspoon salt

Cheesecake Layer

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

Caramel Sauce

1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon sea salt

Instructions

Prepare Brownie Batter: Preheat your oven to 350°F (175°C). Melt 1 cup of unsalted butter in a saucepan or microwave-safe bowl. Stir in 2 cups of granulated sugar until well combined. Then add 4 large eggs one at a time, beating well after each addition, followed by 1 teaspoon of vanilla extract.
Mix Dry Ingredients and Combine: In a separate bowl, sift together 1 cup all-purpose flour, 1 cup cocoa powder, and 1/2 teaspoon salt. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to form the brownie batter.
Bake Brownie Layer: Grease a 9-inch springform pan thoroughly. Pour the brownie batter into the pan and smooth the top. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and allow to cool completely.
Prepare Cheesecake Mixture: In a large mixing bowl, beat 16 ounces of softened cream cheese until creamy. Gradually add 1 cup granulated sugar, then 3 large eggs one at a time, beating well after each. Stir in 1 teaspoon vanilla extract and 1/2 cup sour cream until smooth and fully combined.
Assemble and Bake Cheesecake Layer: Pour the cheesecake mixture evenly over the cooled brownie layer in the springform pan. Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
Make Caramel Sauce: In a heavy-bottomed saucepan, heat 1 cup granulated sugar over medium heat, stirring constantly, until it melts and turns a deep golden amber color. Immediately stir in 6 tablespoons unsalted butter until melted and incorporated. Remove from heat and carefully whisk in 1/2 cup heavy cream until smooth. Add 1 teaspoon sea salt and stir well.
Cool and Serve: Let the cheesecake cool to room temperature, then drizzle the homemade caramel sauce evenly over the top. Refrigerate the cheesecake for at least 2 hours to set completely before slicing and serving.

Notes

For best results, ensure the brownie layer is fully cooled before adding the cheesecake layer to prevent mixing.
If the caramel sauce hardens too much upon cooling, gently warm it before drizzling.
You can substitute sour cream with Greek yogurt for a slight tangier flavor.
Use a water bath while baking the cheesecake layer if you want to avoid cracks on the surface.
Allow the cheesecake to chill overnight for enhanced flavor and texture.

Keywords: caramel brownie cheesecake, chocolate cheesecake, homemade caramel sauce, dessert recipe, rich cheesecake, fudgy brownie dessert