Go Back
–+ servings
Caramel brownie cheesecake with a rich chocolate brownie crust, creamy cheesecake filling, and salted caramel topping, garnished with chopped dark chocolate and flaky sea salt.

Caramel Brownie Cheesecake

Amelia
This Caramel Brownie Cheesecake is the ultimate decadent dessert! Featuring a fudgy brownie crust, creamy cheesecake filling, and a buttery caramel drizzle, it’s a show-stopping treat perfect for special occasions, holidays, or when you just want to impress.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 7 hours
Total Time 8 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 610 kcal

Equipment

Ingredients
  

For the Brownie Layer:

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • ⅓ cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder

For the Cheesecake Filling:

  • 24 oz cream cheese (3 blocks), softened
  • 1 cup granulated sugar
  • ½ 1/2 cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tbsp 6 tbsp butter
  • ½ cup heavy cream
  • Pinch of sea salt (optional)

Instructions
 

Prepare the Brownie Crust:

  • Preheat your oven to 350°F (175°C).
  • Line a 9-inch springform pan with parchment paper.
  • In a bowl, mix melted butter, sugar, eggs, cocoa powder, flour, salt, and baking powder until combined.
  • Pour batter into the pan and bake for 20-22 minutes until the edges are set. Let cool.

Make the Cheesecake Filling:

  • Reduce oven temperature to 325°F (160°C).
  • In a large bowl, beat softened cream cheese until smooth.
  • Add sugar and mix well.
  • Mix in sour cream, then add eggs one at a time.
  • Stir in vanilla extract.
  • Pour cheesecake filling over the cooled brownie crust.

Bake the Cheesecake:

  • Wrap the bottom of the pan in foil and place in a water bath.
  • Bake for 55-65 minutes until edges are set but center slightly jiggles.
  • Turn off the oven and let it rest for 1 hour.
  • Chill in the refrigerator for at least 6 hours or overnight.

Make the Caramel Sauce:

  • In a saucepan over medium heat, melt sugar, stirring until amber in color.
  • Add butter and stir until melted.
  • Slowly pour in heavy cream while stirring constantly.
  • Let cool slightly before drizzling over the cheesecake.

Notes

  • Use boxed brownie mix for convenience.
  • Let ingredients come to room temperature for a smooth cheesecake filling.
  • Store cheesecake in the fridge for up to 5 days.
  • Freeze slices (without caramel topping) for up to 2 months.

Nutrition

Calories: 610kcalCarbohydrates: 58gProtein: 8gFat: 40gSaturated Fat: 24gCholesterol: 150mgSodium: 250mgFiber: 1gSugar: 46g
Keyword Caramel Brownie Cheesecake
Tried this recipe?Let us know how it was!