These salted caramel cheesecake brownies are my idea of the ultimate layered dessert: a dense, fudgy chocolate brownie base, a creamy vanilla cheesecake center, and a smooth homemade salted caramel topping that sets into a glossy finish. Once they’ve chilled, I get clean, bakery-style squares with three distinct layers in every bite.
Why You’ll Love This Recipe
I love that I’m basically getting three desserts in one pan—brownies, cheesecake, and salted caramel—without having to choose. I also like how much easier this feels than baking a full cheesecake because I don’t bother with a water bath, a crust, or a springform pan. And since I chill the bars overnight anyway, I can make them ahead and slice them right when I need them.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For The Brownie Layer
salted butter (or unsalted butter + a pinch of salt)
dark chocolate
unsweetened cocoa powder
large eggs
light brown sugar
granulated sugar
vanilla extract
plain flour / all-purpose flour
For The Cheesecake Filling
full-fat cream cheese
granulated sugar
large eggs
vanilla extract
cornflour / cornstarch (or plain flour as a substitute)
salt
double cream / heavy cream
For The Salted Caramel Topping
granulated sugar
salted butter
double cream / heavy cream
vanilla extract
pinch of salt (optional, plus flaky salt to finish)
Directions
I preheat my oven to 180°C (350°F). I grease and line an 8×8-inch pan with parchment paper, leaving overhang so I can lift the bars out later.
I melt the dark chocolate and butter together in a microwave-safe bowl in 30-second bursts, stirring each time until it turns smooth.
I mix the cocoa powder into the warm chocolate-butter mixture until fully combined, then I set it aside.
In a larger bowl, I whisk the eggs with the brown sugar and granulated sugar for about 5–6 minutes, until the mixture looks paler, thicker, and frothy and I can’t feel sugar granules anymore.
I whisk in the vanilla, then I whisk in the melted chocolate mixture until the batter looks glossy and chocolatey.
I fold in the flour gently with a spatula just until I don’t see streaks of flour.
I spread the brownie batter evenly in the prepared pan.
For the cheesecake layer, I beat the room-temperature cream cheese until it’s soft and smooth.
I whisk in the sugar until it dissolves, then I whisk in the eggs one at a time.
I whisk in the vanilla, then I sift in the cornstarch and add the salt, mixing gently so the batter stays smooth.
I whisk in the heavy cream just until the cheesecake mixture looks thick and silky.
I pour the cheesecake mixture over the brownie layer and bake for 45–50 minutes, until the edges are set but the center still has a wobble.
I turn off the oven, crack the door open, and let the pan sit inside for 10–15 minutes.
I cool the pan at room temperature for about 1 hour, then I chill it in the fridge overnight so the layers set firmly.
The next day, I make the salted caramel topping. I heat the sugar in a saucepan over medium heat and let it melt without stirring, swirling the pan occasionally, until it turns a golden amber.
I remove the pan from the heat and carefully whisk in the room-temperature butter (it bubbles up, which I expect).
I whisk in the room-temperature cream until smooth, then I stir in the vanilla and add extra salt if I want it saltier.
I let the caramel cool until it’s thick but still pourable.
I pour the caramel over the chilled cheesecake layer and spread it evenly.
I chill the pan again for 10–15 minutes to help the caramel set, then I lift the slab out and slice into squares with a warm, sharp knife. I finish with a light sprinkle of flaky salt.
Servings And Timing
Servings: 9 squares
Prep time: 40 minutes
Cook time: 1 hour
Inactive time (cooling + overnight chill): 12 hours
Total time: 13 hours 40 minutes
Variations
Salted caramel swirl inside: I drizzle a few spoonfuls of caramel into the cheesecake batter and gently swirl before baking.
Nutty topping: I sprinkle chopped toasted pecans or walnuts over the caramel before it fully sets.
Extra chocolate: I fold a small handful of chocolate chips into the brownie batter for pockets of melty chocolate.
Espresso boost: I mix a small pinch of instant espresso powder into the cocoa/chocolate mixture to deepen the chocolate flavor.
Smaller bites: I slice them into mini squares because the layers are rich and a little goes a long way.
Storage/Reheating
I store these in an airtight container in the fridge for up to 5 days. For the cleanest slices, I keep them chilled and wipe my knife between cuts. If I want a softer, creamier bite, I let a piece sit at room temperature for 10–20 minutes before eating.
If I freeze them, I prefer freezing the brownie + cheesecake layers without the caramel topping for up to 3 months. I thaw them overnight in the fridge, then I add fresh caramel before serving.
FAQs
Can I Make These Ahead Of Time?
I absolutely can. I often bake the brownie and cheesecake layers up to 1–2 days in advance, keep them chilled, and then add the caramel closer to serving.
How Do I Know They’re Done Baking?
I look for set edges and a center that still wobbles slightly when I gently shake the pan. I rely on the overnight chill to finish setting the cheesecake layer.
Can I Use Store-Bought Salted Caramel?
I can, especially when I’m short on time. I warm it briefly so it’s pourable, then spread it over the fully chilled bars.
Do I Have To Use Brown Sugar In The Brownie Layer?
I don’t have to, but I like it because it makes the brownie base chewier and more fudgy. If I’m out, I swap in granulated sugar and accept a slightly different texture.
Why Do I Need To Chill Them Overnight?
I chill overnight because it firms up the cheesecake layer and makes slicing neat and easy. When I rush this step, the layers don’t look as clean.
Conclusion
When I want a dessert that looks impressive but still feels doable, I make these salted caramel cheesecake brownies. I get a fudgy chocolate base, a smooth vanilla cheesecake layer, and a glossy salted caramel top that turns every square into a rich, showstopper treat.
These Salted Caramel Cheesecake Brownies feature three irresistible layers: a dense, fudgy chocolate brownie base, a creamy vanilla cheesecake center, and a smooth, glossy salted caramel topping. Perfectly rich, indulgent, and made for slicing into bakery-worthy squares.
Ingredients
Brownie Layer:
Salted butter (or unsalted butter + a pinch of salt)
Dark chocolate
Unsweetened cocoa powder
2 large eggs
Light brown sugar
Granulated sugar
Vanilla extract
All-purpose flour
Cheesecake Filling:
Full-fat cream cheese
Granulated sugar
2 large eggs
Vanilla extract
Cornstarch (or all-purpose flour)
Salt
Heavy cream
Salted Caramel Topping:
Granulated sugar
Salted butter
Heavy cream
Vanilla extract
Pinch of salt (optional), plus flaky salt to finish
Instructions
Preheat oven to 180°C (350°F). Grease and line an 8×8-inch pan with parchment, leaving overhang.
Melt chocolate and butter together in microwave-safe bowl until smooth. Stir in cocoa powder. Set aside.
In a large bowl, whisk eggs with brown sugar and granulated sugar for 5–6 minutes until pale and frothy.
Whisk in vanilla and the melted chocolate mixture.
Fold in flour gently until no streaks remain. Spread brownie batter in pan evenly.
For cheesecake layer, beat cream cheese until smooth. Add sugar and mix until dissolved.
Whisk in eggs one at a time, then vanilla, cornstarch, salt, and heavy cream until smooth.
Pour cheesecake batter over brownie layer. Bake for 45–50 minutes until edges are set and center has slight wobble.
Turn off oven, crack door, and let pan sit for 10–15 minutes. Cool at room temp 1 hour, then chill overnight.
Next day, make caramel: Heat sugar in saucepan over medium heat without stirring until melted and amber-colored.
Remove from heat, whisk in butter (it will bubble), then add cream, vanilla, and optional salt. Cool until thick but pourable.
Pour caramel over chilled cheesecake layer and spread evenly. Chill 10–15 minutes more to set caramel.
Lift slab out of pan using parchment and slice into squares with a warm, clean knife. Sprinkle with flaky salt to finish.
Notes
Swirl caramel into cheesecake batter before baking for an extra caramel twist.
Add chopped nuts or chocolate chips to the brownie layer for extra texture.
Use instant espresso powder to deepen the chocolate flavor.
Cut into mini squares for rich, bite-sized portions.
Store in fridge up to 5 days or freeze (without caramel) for up to 3 months.
