Introduction

This Caramel Brownie Cheesecake combines the rich, fudgy goodness of a classic brownie with a creamy cheesecake layer, all topped with a luscious homemade caramel sauce. It’s an indulgent dessert perfect for special occasions or when you want to treat yourself to something truly decadent.

A slice of cheesecake with three main layers sits on a white plate placed on a white marbled surface. The bottom layer is dark, crumbly chocolate crust, followed by a thick, creamy white cheesecake layer in the middle. On top, there is a thick, glossy caramel sauce dripping down the sides, mixed with dark chocolate syrup. The caramel and chocolate drizzle pools on the plate. The cheesecake is sprinkled with small dark chocolate chips and chunks of chocolate candy bars on the top. 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 your oven to 350°F (175°C). Melt the butter in a saucepan, then stir in the granulated sugar until combined. Remove from heat and let cool slightly before adding the eggs one at a time, stirring well after each addition. Stir in the vanilla extract.
Step 2: Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, folding until fully incorporated.
Step 3: Pour the brownie batter into a greased 9-inch springform pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and let cool slightly.
Step 4: While the brownie layer bakes, prepare the cheesecake layer. In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar, eggs (one at a time), vanilla extract, and sour cream, mixing until fully combined and smooth.
Step 5: Pour the cheesecake mixture evenly over the cooled brownie layer. Return to the oven and bake for an additional 30-35 minutes, or until the cheesecake is set and only slightly jiggly in the center.
Step 6: Prepare the caramel sauce by melting the sugar in a medium saucepan over medium heat, stirring gently until it turns a deep golden brown. Remove from heat and quickly stir in the butter until melted, then slowly pour in the heavy cream, stirring constantly. Add the sea salt and mix until smooth. Let cool slightly.
Step 7: Once the cheesecake has cooled to room temperature, drizzle the caramel sauce evenly over the top. Refrigerate the caramel brownie cheesecake for at least 2 hours before slicing and serving.

Tips & Variations

Use high-quality cocoa powder for a richer brownie flavor.
Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
For an extra touch, sprinkle chopped pecans or walnuts over the caramel before it sets.
If you prefer a less sweet caramel, reduce the sugar by a quarter cup.

Storage

Store the caramel brownie cheesecake covered in the refrigerator for up to 4 days. To keep the caramel sauce smooth, store in an airtight container separately and drizzle just before serving if preferred. Reheat slices briefly in the microwave if you enjoy it warm, but cooled or chilled is ideal.

How to Serve

A close-up slice of cheesecake shows three layers: a dark chocolate crumb base at the bottom with a rough texture, a thick middle layer of smooth, creamy white cheesecake, and a glossy caramel sauce dripping down the sides. The top is decorated with small chocolate chips and chocolate pieces with nuts. The slice sits on a white plate over a white marbled background, with caramel pooling around the base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and stored in the refrigerator. It often tastes even better after the flavors have had time to meld.

Why is the cheesecake layer cracked?

Cracks can form if the cheesecake is overbaked or cooled too quickly. Baking it until just set and allowing it to cool gradually helps prevent cracks.