Introduction

This caramel brownie cheesecake combines a rich brownie base with a creamy cheesecake layer swirled with luscious caramel. It’s a decadent dessert perfect for special occasions or whenever you want to treat yourself to something indulgent and impressive.

A close-up view of a rich dessert with three visible layers on a white plate, placed on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust with a dense texture. Above it is a thick, smooth, creamy white cheesecake layer. The top layer is shiny caramel sauce dripping down the sides, topped with irregular pieces of dark chocolate scattered unevenly. The caramel sauce is glossy, creating a sticky, soft texture contrast with the chocolate pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package of brownie mix (plus additional ingredients as directed on the package)
24 ounces (three 8-ounce packages) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1/2 cup caramel sauce (plus extra for drizzling on top)
Whipped cream (for garnish)
Chocolate shavings (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. Prepare the brownie batter according to the package instructions, then pour it into the pan and bake as directed. Allow the brownie base to cool completely before adding the cheesecake layer.
Step 2: Reduce the oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2 minutes. Add vanilla extract, eggs, sour cream, and heavy cream, then mix until fully combined and smooth.
Step 3: Pour the cheesecake batter evenly over the cooled brownie base. Drizzle half of the caramel sauce on top and gently swirl it into the batter with a butter knife or toothpick to create a marbled effect. Avoid overmixing to keep distinct caramel streaks.
Step 4: Bake the cheesecake in the oven for 1 hour and 15 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside to prevent cracking. After about an hour, remove it and cool to room temperature.
Step 5: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let the flavors develop. Before serving, garnish with whipped cream, additional caramel sauce, and chocolate shavings for a beautiful and delicious finish.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and richest flavor.
For a nutty twist, add chopped toasted pecans or walnuts to the brownie base before baking.
Swap the caramel sauce for a salted caramel version to add a subtle salty contrast.
Make sure the brownie base is completely cool to prevent the cheesecake layer from melting and blending into it.

Storage

Store the caramel brownie cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer it to an airtight container. Reheat individual slices briefly at room temperature if desired, though it is best enjoyed chilled for optimal texture and flavor.

How to Serve

The image shows a slice of cheesecake with three layers. The bottom layer is dark and crumbly like chocolate crust. The middle layer is thick, smooth, and creamy in pale yellow. The top layer has shiny caramel sauce slowly dripping down the sides. On top of the caramel, there are many broken pieces of dark chocolate stacked unevenly. The whole dessert is on a white plate placed on 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 ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator. This allows the flavors to meld and the texture to firm up for easier slicing and better taste.

What if I don’t have caramel sauce?

You can substitute caramel sauce with dulce de leche or a homemade caramel made from sugar and cream. Alternatively, swirl in chocolate sauce for a different but still delicious variation.