The Best Brownie Caramel Cheesecake Recipe

Welcome to your new favorite dessert, the one that’s about to claim the top spot in your recipe box. If you’re a fan of decadent, over-the-top treats, this Brownie Caramel Cheesecake is calling your name. This isn’t just a dessert; it’s a showstopper. Imagine a foundation of rich, fudgy, intensely chocolatey brownie, acting as the perfect base for the creamiest, most velvety cheesecake you’ve ever tasted. And as if that weren’t enough, the whole thing is gloriously draped in a river of homemade golden caramel sauce.

Every single bite is a perfect symphony of deep chocolate, tangy cream cheese, and sweet, buttery caramel. It’s the kind of dessert that silences a room, the one you bring to a holiday gathering to steal the show, or the treat you make for yourself because you absolutely deserve it. So, let’s roll up our sleeves, preheat that oven, and create some pure, unadulterated magic.

Brownie Caramel Cheesecake

A showstopping dessert featuring a rich fudgy brownie base, velvety cheesecake center, and a glossy homemade caramel topping. Perfect for holidays or whenever you’re craving something indulgent and unforgettable.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 12 slices

Calories 580 kcal

Ingredients

  

• ½ cup unsalted butter for brownie base
• 6 oz semi-sweet chocolate chopped or chips
• ½ cup granulated sugar for brownie base
• ½ cup brown sugar packed
• 3 large eggs room temperature, divided
• ½ cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract for brownie base
• ¼ teaspoon salt
• 24 oz cream cheese softened, full-fat block style
• 1 cup granulated sugar for cheesecake filling
• ¾ cup sour cream or full-fat Greek yogurt
• 2 large eggs room temperature, for cheesecake
• 1 teaspoon vanilla extract for cheesecake
• 1 cup granulated sugar for caramel
• ¼ cup water
• ½ cup heavy cream warm
• 3 tablespoons unsalted butter for caramel
• ½ teaspoon sea salt or to taste

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan, line bottom with parchment, and wrap outside with heavy-duty foil.
• Melt butter and chocolate together until smooth, using a microwave or double boiler.
• Whisk together granulated sugar, brown sugar, and 1 egg until pale and slightly fluffy. Stir in vanilla.
• Mix in melted chocolate mixture, then fold in flour, cocoa powder, and salt until just combined.
• Pour brownie batter into prepared pan and bake for 20–25 minutes. Let cool slightly.
• Beat softened cream cheese until smooth (2–3 minutes), scraping down bowl as needed.
• Add granulated sugar and sour cream. Mix until smooth.
• Add 2 eggs one at a time, mixing on low just until incorporated. Stir in vanilla extract.
• Pour cheesecake filling over cooled brownie base and smooth top.
• Place springform pan in a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides.
• Bake for 55–65 minutes until edges are set and center is slightly jiggly.
• Turn off oven, crack door open, and cool cheesecake in oven for 1 hour.
• Remove from water bath, discard foil, and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
• For caramel: combine sugar and water in a saucepan. Cook over medium heat until sugar dissolves, then boil without stirring until deep amber.
• Remove from heat and carefully whisk in warm cream (it will bubble), then add butter and sea salt until smooth.
• Cool caramel 15–20 minutes, then pour over chilled cheesecake.
• Slice with a hot, clean knife and serve.

Notes

To add crunch, top with toasted nuts like pecans or walnuts. For deeper chocolate flavor, add espresso powder to the brownie base. Store covered in the fridge for up to 5 days. For freezing, wrap cheesecake (without caramel) tightly in plastic and foil, and freeze up to 3 months. Thaw overnight in the fridge and top with fresh caramel before serving.

Why This Recipe is a Keeper

• The Best of Both Worlds: Can’t decide between a brownie and a cheesecake? This Brownie Caramel Cheesecake combines two beloved desserts into one unforgettable treat.
• Perfectly Balanced Flavors: The intense, slightly bitter chocolate brownie cuts through the richness of the creamy cheesecake, while the sweet caramel ties everything together in perfect harmony.
• A True Showstopper: With its distinct layers and glossy caramel topping, this cheesecake looks as incredible as it tastes. It’s guaranteed to wow anyone lucky enough to get a slice.
• Surprisingly Achievable: While it looks like it came from a high-end bakery, the steps are straightforward and broken down to ensure your success, even if you’re not a seasoned baker.

Ingredients & Substitutions

Let’s break down the three glorious layers of this cheesecake.

For the Fudgy Brownie Base:

• Unsalted Butter: This provides the rich, buttery flavor that is the backbone of any good brownie.
• Semi-Sweet Chocolate: I recommend using good-quality baking chocolate or chocolate chips for the best flavor. Dark chocolate (60-70% cacao) also works beautifully and has some great health benefits!
• Granulated Sugar & Brown Sugar: The combination gives the brownie the perfect sweetness and a chewy, fudgy texture.
• Eggs: These act as the binder and add richness. Make sure they’re at room temperature!
• All-Purpose Flour: Just enough to give the brownie structure without making it cakey. We’re aiming for fudgy perfection here.
• Unsweetened Cocoa Powder: This deepens the chocolate flavor, making it intensely rich.
• Vanilla Extract & Salt: These are the flavor enhancers that make the chocolate pop. For a fun and surprisingly fudgy twist on the base, you could even try making our Sweet Potato Brownies Recipe!

Shortcut Alert: In a pinch for time? You can absolutely use your favorite boxed brownie mix for the base. Just prepare the batter according to the package directions for a 9-inch pan and proceed with the recipe.

For the Creamy Cheesecake Filling:

• Cream Cheese: This is the star of the show. Use full-fat, block-style cream cheese for the creamiest, richest texture. Let it soften completely to room temperature—this is non-negotiable for a lump-free filling!
• Granulated Sugar: Provides the sweetness to balance the tang of the cream cheese.
• Sour Cream: Adds a subtle tang and an incredibly smooth, creamy consistency. Full-fat plain Greek yogurt is a great substitute.
• Eggs: They give the cheesecake its structure. Again, room temperature is key to helping them incorporate smoothly.
• Vanilla Extract: A splash of pure vanilla extract adds warmth and depth.

For the Golden Caramel Sauce:

• Granulated Sugar: The base of our caramel.
• Water: Helps the sugar dissolve evenly to prevent crystallization.
• Heavy Cream: This is what makes the caramel sauce silky and pourable. It needs to be warm to prevent the hot sugar from seizing.
• Unsalted Butter: Adds richness and a smooth, glossy finish.
• Sea Salt: A pinch of salt balances the sweetness and elevates the caramel to a whole new level.

Time-Saver: You can use a high-quality store-bought caramel sauce if you prefer. Just warm it slightly before drizzling it over the cheesecake. For other bar-style treats, check out our Coconut Toffee Chocolate Chip Cookie Bars.

Time-Saver: You can use a high-quality store-bought caramel sauce if you prefer. Just warm it slightly before drizzling it over the cheesecake. For other bar-style treats, check out our Coconut Toffee Chocolate Chip Cookie Bars.

How to Make Brownie Caramel Cheesecake

This recipe might seem long, but we’re just breaking it down into simple, manageable steps. You’ve got this!

Step 1: Make the Brownie Base

1. Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil to create a waterproof seal. This is crucial for the water bath later!
2. Melt: In a microwave-safe bowl or a double boiler, melt the butter and semi-sweet chocolate together until smooth.
3. Mix: In a separate large bowl, whisk together the granulated sugar, brown sugar, and eggs until pale and slightly fluffy. Stir in the vanilla extract.
4. Combine: Pour the melted chocolate mixture into the egg mixture and stir until just combined.
5. Add Dry Ingredients: Gently fold in the flour, cocoa powder, and salt. Be careful not to overmix—stop as soon as you no longer see streaks of flour.
6. Bake: Pour the brownie batter into the prepared springform pan and spread it into an even layer. Bake for 20-25 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Let it cool slightly while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides and bottom of the bowl often.
2. Add Sugar & Sour Cream: Add the granulated sugar and sour cream and mix on medium-low speed until well combined and smooth.
3. Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overbeat once the eggs are in; this incorporates too much air and can cause the cheesecake to crack. Stir in the vanilla extract.
4. Assemble: Pour the cheesecake filling evenly over the partially baked brownie base.

Step 3: Bake in a Water Bath

1. Prepare the Bath: Place the foil-wrapped springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
2. Bake: Carefully transfer the pan to the preheated oven. Bake your Brownie Caramel Cheesecake for 55-65 minutes. It’s done when the edges are set, but the center still has a slight jiggle.
3. Cool Slowly: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This slow cooling process is another secret to preventing cracks.
4. Chill: Remove the cheesecake from the water bath and the roasting pan. Take off the foil and let it cool on a wire rack to room temperature. Once cool, cover it and refrigerate for at least 6 hours, but preferably overnight. This chilling time is essential for the cheesecake to set properly.

Step 4: Make the Caramel Sauce & Serve

1. Dissolve Sugar: In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring gently until the sugar dissolves. Once dissolved, stop stirring.
2. Boil: Increase the heat and bring the mixture to a boil. Let it cook, swirling the pan occasionally, until it turns a deep amber color. Watch it closely, as it can burn quickly!
3. Add Cream & Butter: Immediately remove the pan from the heat and carefully whisk in the warm heavy cream (it will bubble up vigorously). Once the bubbling subsides, whisk in the butter and sea salt until smooth.
4. Cool & Drizzle: Let the caramel cool for about 15-20 minutes until it has thickened slightly. Pour it over the chilled cheesecake, letting it drip beautifully down the sides.
5. Serve: Slice with a hot, clean knife and serve immediately. Prepare for rave reviews!

Toppings & Variations

• Nutty Praline Twist: Instead of just nuts, why not make a praline topping? Sprinkle toasted pecans over the caramel for a delicious crunch, or go all out with our classic Praline Recipe. For a no-bake option, you could even crumble some No-Bake Coconut Pecan Praline Cookies on top!
• Extra Chocolate: Add a drizzle of melted chocolate over the caramel or top with chocolate shavings. If you’re a chocolate fanatic, our Christmas Nutella Cupcakes are another holiday favorite.
• Sea Salt Finish: A final sprinkle of flaky sea salt on top of the caramel enhances the flavor and adds a gourmet touch.
• Coffee Infusion: Add a teaspoon of instant espresso powder to the brownie batter to deepen the chocolate flavor.

Frequently Asked Questions (FAQ)

Conclusion

There you have it—a decadent, impressive, and outrageously delicious Brownie Caramel Cheesecake. This dessert is more than just a recipe; it’s a celebration in a pan. And if you’re exploring different kinds of baking, from decadent to diet-conscious, be sure to check out our popular Keto Chocolate Chip Cookies as well! Enjoy every single bite!

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