I absolutely love this dessert — it combines the rich, fudgy taste of a brownie, the creamy smoothness of cheesecake, and the buttery sweetness of caramel into one stunning creation. Every bite feels indulgent and comforting, making it one of my favorite show-stopping desserts to bake and share.

Caramel Brownie Cheesecake

Why You’ll Love This Recipe

I find this Caramel Brownie Cheesecake irresistible because it perfectly balances flavors and textures. The brownie base adds deep chocolate intensity, the cheesecake layer gives a creamy contrast, and the caramel drizzle ties everything together with a silky sweetness. I love how it looks elegant yet is simple enough to make at home.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the brownie layer:

½ cup (115 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup (40 g) unsweetened cocoa powder
½ cup (65 g) all-purpose flour
¼ teaspoon salt

For the cheesecake layer:

24 oz (680 g) cream cheese, softened
1 cup (200 g) granulated sugar
1 cup (240 ml) heavy cream
3 large eggs
1 teaspoon vanilla extract

For the caramel topping:

½ cup (120 ml) caramel sauce (store-bought or homemade)
Optional: a pinch of sea salt for garnish

Directions

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the brownie base: In a bowl, whisk melted butter, sugar, cocoa powder, and salt until smooth. Add vanilla extract and eggs, mixing well. Fold in flour until just combined. Spread the batter evenly into the prepared pan.
Bake the brownie layer for about 20 minutes, just until set but not fully cooked. Remove from the oven and let it cool completely.
Prepare the cheesecake layer: In a large bowl, beat the cream cheese until creamy and smooth. Add sugar and beat until combined. Mix in heavy cream and vanilla, then add the eggs one at a time, beating on low speed until incorporated.
Pour the cheesecake batter over the cooled brownie base. Smooth the top with a spatula.
Place the pan in a larger baking dish and fill the outer dish with hot water halfway up the sides (for a water bath). Bake for 55–65 minutes, or until the center is almost set but still slightly wobbly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour, then remove and let it come to room temperature.
Chill in the refrigerator for at least 4 hours or overnight for best texture.
Before serving, drizzle the caramel sauce over the cheesecake, allowing it to run down the sides. Sprinkle lightly with sea salt if desired.

Servings and Timing

This recipe makes about 12 slices.

Prep time: 30 minutes
Bake time: 1 hour
Cooling and chilling time: 4–5 hours
Total time: about 5½ hours

Variations

Nutty version: I sometimes add ½ cup chopped pecans or walnuts to the brownie layer for extra crunch.
Mocha twist: Mixing 1 teaspoon espresso powder into the brownie batter deepens the chocolate flavor.
Chocolate drizzle: For an extra-rich finish, I drizzle both caramel and melted chocolate on top.
Gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Lighter version: Replace half of the cream cheese with Greek yogurt for a slightly tangier, lighter texture.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 5 days. When I want to prepare ahead, I freeze individual slices tightly wrapped in plastic wrap and foil for up to 1 month. To serve, I thaw them overnight in the fridge. I don’t reheat the cheesecake, but I let it rest at room temperature for about 15 minutes before serving so the texture softens perfectly.

FAQs

What type of pan works best for this recipe?

I prefer using a 9-inch springform pan since it makes releasing the cheesecake easy without damaging the layers.

Can I use boxed brownie mix instead of homemade batter?

Yes, I often use a boxed mix when I’m short on time. Just bake it until set but not fully done before adding the cheesecake layer.

How can I keep the cheesecake from cracking?

I always use a water bath and avoid over-mixing the batter after adding eggs. Gradual cooling also helps prevent cracks.

Can I make this cheesecake a day ahead?

Absolutely. I usually make it the night before serving — it sets beautifully and slices cleanly after chilling overnight.

Can I freeze the whole cheesecake?

Yes. I wrap the whole cheesecake tightly in plastic wrap and foil and freeze it for up to a month. I thaw it in the refrigerator overnight before serving and add caramel on top once thawed.

Conclusion

This Caramel Brownie Cheesecake always impresses with its rich layers and irresistible caramel topping. I love how it combines the comfort of brownies with the elegance of cheesecake, creating a dessert that feels both homely and luxurious. Whether I’m baking for a family gathering or treating myself, this is one recipe I always come back to.