If you’re searching for a dessert that seamlessly blends decadent chocolate, creamy cheesecake, and luscious caramel, look no further than Caramel Brownie Cheesecake. This showstopping treat combines a fudgy brownie base with a silky cheesecake filling, all crowned by generous ribbons of caramel. It’s a dreamy, crowd-pleasing centerpiece for birthdays, special dinners, or whenever you want to indulge in something truly unforgettable!
Ingredients You’ll Need
The ingredients for Caramel Brownie Cheesecake are simple, but each one plays a starring role in building irresistible layers of taste, texture, and fabulous color. Gather your favorites—the secret is in the quality and freshness of every component.
- Brownie mix (or homemade batter): The rich, chocolatey base that forms the foundation for our cheesecake—choose your favorite fudge-style mix or whip up a homemade batch.
- Cream cheese (24 oz, softened): Room temperature cream cheese makes the cheesecake layer silky-smooth and easy to blend.
- Granulated sugar (1 cup): Adds the right amount of sweetness to balance out the tanginess of the cream cheese.
- Large eggs (3): Essential for binding the cheesecake and giving it that ultra-creamy texture.
- Vanilla extract (1 teaspoon): A splash of vanilla rounds out the flavors with a subtle warmth.
- Sour cream (1/2 cup): Brings a lovely tang and extra creaminess to the cheesecake layer.
- All-purpose flour (1/4 cup): Just a little flour stabilizes the filling for a perfect slice every time.
- Caramel sauce (1 cup, plus extra for drizzling): The sweet, gooey star—feel free to use store-bought or homemade, and don’t be shy about that glorious drizzle!
- Sea salt (1/2 teaspoon, optional): For those who adore salted caramel, a sprinkle of flaky sea salt is pure magic on top.
How to Make Caramel Brownie Cheesecake
Step 1: Preheat and Prep Your Pan
Begin by heating your oven to 350°F (175°C). Grab your trusty 9-inch springform pan—this will help with those beautiful, clean edges when you release your finished Caramel Brownie Cheesecake. Line the bottom with parchment paper and give the sides a gentle greasing so every layer comes out effortlessly.
Step 2: Make and Bake the Brownie Base
Prepare the brownie batter using your favorite box mix or a cherished homemade recipe. Stir together as directed, then pour into the springform pan and spread evenly. Bake for 20–25 minutes–you want the brownies just set and still moist, not dry. Let the base cool slightly while you move on to the filling.
Step 3: Lower the Oven Temperature
Reduce the oven temperature to 325°F (163°C) to prevent overbaking your cheesecake. This small adjustment makes all the difference for that ultra-smooth, crack-free finish!
Step 4: Prepare the Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. Next, mix in the eggs one at a time on low speed, blending gently after each addition (this helps avoid too much air in the batter). Stir in the vanilla, sour cream, and flour until everything is combined and oh-so-luscious.
Step 5: Assemble the Cheesecake
Pour half of your cheesecake batter over the cooled brownie layer. Drizzle with half the caramel sauce so you get ribbons of caramel in every bite. Top with the remaining cheesecake batter and smooth the surface with a spatula.
Step 6: Bake to Perfection
Bake your assembled Caramel Brownie Cheesecake for 50–60 minutes. The edges should look set and the center will still have a gentle jiggle when you tap the pan—this means it’s perfectly creamy and not overbaked.
Step 7: Cool Gently
Turn off the oven, open the door slightly, and let your cheesecake rest inside for an hour. The gentle cooling helps prevent cracks and keeps your cake picture-perfect.
Step 8: Chill and Finish
Remove the cheesecake from the oven and refrigerate for at least 4 hours, though overnight is even better if you can wait! Right before serving, drizzle more caramel sauce all over the top, and finish with a sprinkle of sea salt if you love that salty-sweet bite.
How to Serve Caramel Brownie Cheesecake
Garnishes
A generous swirl of caramel sauce is non-negotiable, but you can make each slice sparkle with chocolate shavings, a few toasted pecans, or even a dollop of whipped cream. For a beautiful finish, that flake of sea salt is truly sensational on top—people’s eyes will light up at the first bite!
Side Dishes
Serve your Caramel Brownie Cheesecake after a cozy meal of roast chicken or a simple Italian pasta for a lovely contrast. If you want to play with flavors, offer alongside fresh berries or an espresso. The tangy fruit and bold coffee balance the cake’s richness beautifully.
Creative Ways to Present
Try cutting the cheesecake into bite-size squares for a dessert platter, or layer small cubes in parfait glasses with whipped cream and a drizzle of caramel. For parties, use mini springform pans to create individual cheesecakes—adorable, portable, and always impressive!
Make Ahead and Storage
Storing Leftovers
Once your Caramel Brownie Cheesecake is completely chilled, simply cover the pan with foil or transfer slices to an airtight container. It will keep beautifully in the fridge for up to 5 days, making each slice as delicious as the first.
Freezing
Want to save some Caramel Brownie Cheesecake for later? Freeze individual slices tightly wrapped in plastic and foil. They’ll last up to 3 months. Thaw overnight in the refrigerator for best results—the texture stays delightfully creamy even after freezing.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so there’s no need to reheat. If you like a slightly warmer bite, a brief stint at room temperature or a 10-second zap in the microwave (just for the caramel to loosen!) is all it takes.
FAQs
Can I use homemade brownie batter instead of boxed mix?
Absolutely! Homemade brownie batter gives you extra control over flavor and texture, but a good-quality box mix works perfectly for convenience. Either way, that fudgy base is key to a show-stopping Caramel Brownie Cheesecake.
What’s the best way to prevent cracks in my cheesecake?
Letting your cheesecake cool gradually in the oven (with the door ajar) after baking works wonders. Make sure not to overmix the batter and avoid opening the oven during baking; both steps help achieve a smooth top.
Can I make this recipe gluten-free?
Yes! Choose a gluten-free brownie mix and swap in a gluten-free flour blend for the all-purpose flour. The rest of the ingredients are naturally gluten-free, so everyone can enjoy Caramel Brownie Cheesecake.
Should the caramel sauce be store-bought or homemade?
Use whichever you prefer! Store-bought caramel sauce makes this recipe quicker, but if you have a favorite homemade version, it’s a fantastic way to add a personal touch.
Can I add nuts or chocolate chips to the brownie layer?
Definitely! Chopped toasted pecans, walnuts, or chocolate chips add extra crunch and decadence to the brownie base. Stir them into the batter just before baking for a little surprise in every bite.
Final Thoughts
I hope you’re as excited to bake and share this Caramel Brownie Cheesecake as I am! From its fudgy base to the creamy topping and irresistible caramel, every slice is pure bliss. Gather your loved ones, serve it up, and let the compliments roll in—your kitchen is about to become everyone’s favorite dessert destination!
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Caramel Brownie Cheesecake Recipe
- Total Time: 5 hours (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
This Caramel Brownie Cheesecake is a luscious fusion of fudgy brownies and creamy cheesecake, all elevated with ribbons of gooey caramel. With a rich brownie base and a silky cheesecake filling, each slice delivers a decadent bite, making it a showstopping dessert for any occasion.
Ingredients
Brownie Base
- 1 box brownie mix (plus ingredients listed on box) or homemade brownie batter
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Caramel Layer
- 1 cup caramel sauce (plus extra for drizzling)
- 1/2 teaspoon sea salt (optional, for salted caramel flavor)
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake.
- Make the Brownie Base: Prepare the brownie batter as directed on the brownie mix box, or use your favorite homemade recipe. Pour the batter into the springform pan and spread evenly. Bake for 20–25 minutes, just until set but not fully cooked through. Let the brownie base cool slightly while you prepare the cheesecake layer.
- Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) to gently bake the cheesecake layer without overbaking the base.
- Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until silky smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract, sour cream, and all-purpose flour until fully combined and the batter is even.
- Layer the Cheesecake and Caramel: Pour half of the prepared cheesecake batter over the cooled brownie base. Drizzle half of the caramel sauce over this layer. Gently add the remaining cheesecake batter on top, smoothing the surface with a spatula.
- Bake the Cheesecake: Bake the layered cake for 50–60 minutes at 325°F (163°C), until the edges are set but the center still has a slight jiggle when you gently shake the pan.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour. This gradual cooling helps prevent cracks from forming on the surface.
- Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to let it fully set and develop its flavors.
- Finish and Serve: Before serving, drizzle the top of the cheesecake with the remaining caramel sauce and sprinkle with sea salt, if desired, for a delightful sweet-salty finish. Slice, serve, and enjoy your decadent creation.
Notes
- For best results, ensure all your ingredients are at room temperature before mixing to prevent lumps in the cheesecake batter.
- If using homemade brownie batter, don’t overbake during the first step since it will bake again with the cheesecake.
- Chilling the cheesecake overnight yields the creamiest texture and easiest slicing.
- You can use store-bought or homemade caramel sauce for drizzling.
- For extra decadence, top with whipped cream or chocolate shavings before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 510
- Sugar: 38g
- Sodium: 340mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg