I discovered this Caramel Brownie Cheesecake recently, and it instantly became one of my favorite indulgent desserts. The fudgy brownie base, silky cheesecake center, and generous salted caramel topping come together in a way that feels both comforting and luxurious. Every bite offers a perfect mix of chocolate richness and creamy sweetness.
Why You’ll Love This Recipe
I love how each layer brings a different texture and flavor while still working perfectly together. The dense brownie crust gives a chocolate foundation, the cheesecake layer adds smoothness, and the caramel on top ties it all together with a buttery sweetness. It’s the kind of dessert I make when I want something impressive without being fussy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in heavy-duty foil to protect it from water leaks. Bring water to a boil for a water bath.
Prepare the brownie crust by whisking melted butter with both sugars until glossy. Add eggs and vanilla, then fold in cocoa powder, flour, salt, and optional espresso powder. Add chocolate chips if using. Spread the batter into the springform pan and bake for 15–18 minutes. Let it cool for about 10 minutes.
Make the caramel by heating the sugar in a saucepan until it melts and turns amber. Add butter carefully and whisk until smooth. Slowly add the warm cream, whisking continuously. Add the salt and let it cool until thickened but still pourable.
Prepare the cheesecake filling by beating the cream cheese until smooth. Add both sugars and mix until creamy. Mix in sour cream, heavy cream, vanilla, and cornstarch. Add the eggs one at a time, mixing on low just until combined.
Pour half the cheesecake filling over the brownie crust. Drizzle a small amount of caramel over the top and lightly swirl. Top with the remaining cheesecake filling and smooth the surface.
Place the springform pan inside a larger roasting pan and pour in hot water so it comes halfway up the sides of the springform pan. Bake for 55–65 minutes, or until the edges are set and the center has a gentle jiggle.
Turn off the oven, crack the door open, and let the cheesecake rest inside for about 45 minutes.
Remove from the oven, take off the foil, and let it cool completely. Refrigerate for at least 6 hours, preferably overnight.
Before serving, top with brownie chunks, chocolate chips, caramel, and flaky sea salt. Slice using a warm knife for clean edges.
Servings And Timing
This cheesecake makes about 12–14 servings. Including baking, cooling, and chilling, I usually allow around 8–9 hours total, with most of that being inactive chill time.
Variations
I sometimes add espresso powder to the cheesecake layer for a mocha touch.
Chopped pecans or walnuts add a delicious crunch.
For parties, I turn this into mini cheesecakes by using a muffin tin.
For a stronger salty-sweet balance, I sprinkle extra flaky sea salt on top.
Storage/Reheating
I keep leftovers in the refrigerator for up to 5 days, tightly covered. If I want to freeze it, I wrap individual slices well and store them for up to 2 months. When I’m ready to enjoy a slice, I thaw it in the fridge overnight. Reheating isn’t usually necessary, but I warm a slice gently if I want the brownie layer to soften slightly.
FAQs
How do I prevent cracks in the cheesecake?
I mix the batter on low speed and avoid overmixing once I add the eggs. The water bath and slow cooldown also help keep the top smooth.
Can I use store-bought caramel?
Yes, I sometimes use store-bought caramel when I want to save time. It works well, though homemade caramel gives a richer flavor.
What if I don’t have a springform pan?
I use a lined square or rectangular baking pan instead. The result is more like cheesecake brownies, but still delicious.
Can I make this gluten-free?
Yes, I swap the all-purpose flour in the brownie crust with a gluten-free 1:1 baking blend.
Can I make it ahead of time?
Absolutely. I usually make it the day before serving since chilling overnight improves both flavor and texture.
Conclusion
This Caramel Brownie Cheesecake always feels like a special treat, whether I’m making it for a gathering or simply indulging myself at home. The layers complement each other beautifully, and the caramel finish adds a touch of elegance. I love how well it keeps in the fridge, making it an ideal make-ahead dessert that impresses every time.
A decadent dessert featuring a fudgy brownie crust, creamy cheesecake filling, and a rich salted caramel topping—perfect for special occasions or indulgent treats.
Preheat oven to 325°F (165°C). Wrap a 9-inch springform pan in heavy-duty foil. Bring water to a boil for the water bath.
To make the brownie crust, whisk melted butter with both sugars. Add eggs and vanilla. Fold in cocoa powder, flour, salt, and espresso powder (if using). Stir in chocolate chips (optional). Spread in the pan and bake for 15–18 minutes. Cool for 10 minutes.
To make the caramel, melt sugar in a saucepan until amber. Add butter and whisk until smooth. Slowly add warm cream, whisking constantly. Stir in salt and let cool.
To make the cheesecake filling, beat cream cheese until smooth. Add both sugars and mix until creamy. Mix in sour cream, heavy cream, vanilla, and cornstarch. Add eggs one at a time on low speed until just combined.
Pour half of the cheesecake filling over the brownie crust. Swirl in a small amount of caramel. Add remaining filling and smooth the top.
Place the pan in a roasting pan and pour in hot water halfway up the sides. Bake for 55–65 minutes until edges are set and center is slightly jiggly.
Turn off oven, crack the door, and let the cheesecake rest inside for 45 minutes. Remove foil and cool completely.
Refrigerate for at least 6 hours or overnight.
Before serving, top with brownie chunks, chocolate chips, extra caramel, and flaky sea salt. Slice with a warm knife for clean edges.
Notes
Use a water bath to prevent cracking and ensure even baking.
Make the caramel ahead so it’s cool but pourable when assembling.
Overnight chilling improves the flavor and texture significantly.
Optional toppings like extra caramel and sea salt add a finishing touch.
