Caramel Brownie Cheesecake

The creamy cheesecake layer sits like a velvety cloud atop the rich, decadent brownie base, but the real magic happens when you pour the luscious caramel sauce over the top. As the warm caramel drips down, it melds with the smooth cheesecake and brownie, creating a symphony of flavors with each bite. It’s that perfect balance of sweet and slightly salty, with the richness of the brownie, the tang of the cheesecake, and the buttery depth of the caramel. Each forkful is a comforting combination of textures—dense, chewy, and creamy all at once.

The caramel itself is silky, with just the right amount of sweetness to enhance the flavors without overwhelming them. It’s not the kind of caramel that sticks to your teeth; instead, it gently coats your tongue, leaving a lingering sweetness that pairs perfectly with the chocolatey depth of the brownie. If you really want to take it to the next level, a sprinkle of flaky sea salt on top will bring out the caramel’s best notes, creating a delightful contrast that makes this dessert irresistible.

I’ve made this for family gatherings, and it never fails to disappear in record time. The way the caramel oozes when you cut into it makes it a showstopper, not just for the eyes but for the taste buds too. It’s the kind of dessert that invites you to take your time, savoring each bite, because you just don’t want the experience to end.

Key Ingredients in Caramel Brownie Cheesecake

Each ingredient in this dessert brings something special to the table, whether it’s contributing to the rich, fudgy base or the creamy, tangy cheesecake topping. Together, they create a harmonious blend of flavors and textures that make this caramel brownie cheesecake a showstopper.

• Chocolate cookie crumbs: These form the base of the brownie layer, giving it a deep chocolate flavor with a slightly crumbly, buttery texture. They provide the perfect foundation for the cheesecake to sit on.
• Granulated sugar: This sweetener is used in both the crust and the cheesecake layers, enhancing the natural sweetness and balancing out the other flavors, particularly the tanginess from the cream cheese.
• Unsalted butter, melted: The butter helps bind the cookie crumbs together for the crust, adding a rich, smooth texture that complements the chocolate and helps it all stay together.
• Cream cheese, softened: The star of the cheesecake layer! It provides the creamy, slightly tangy richness that contrasts perfectly with the sweetness of the caramel and the deep flavors of the brownie.
• Granulated sugar: Used in the cheesecake mixture, it adds the necessary sweetness to balance the cream cheese’s tanginess while allowing the caramel and chocolate to shine.
• Vanilla extract: A little vanilla goes a long way in enhancing the overall flavor of the cheesecake. It rounds out the sweetness and gives it a warm, aromatic depth that complements the other flavors.
• Eggs: These help set the cheesecake layer, giving it structure and creating that velvety, smooth texture that melts in your mouth.
• Sour cream: The sour cream adds a lovely tang to the cheesecake layer, giving it a creamy, smooth texture and cutting through the sweetness, ensuring the cheesecake isn’t too rich.
• All-purpose flour: A small amount of flour in the brownie layer helps give it a slightly more structured texture, making it less dense and more balanced when paired with the creamy cheesecake.
• Cocoa powder: This is what gives the brownie its deep, dark chocolate flavor. It complements the sweetness of the caramel and the richness of the cheesecake while adding a slight bitterness to balance the flavors.
• Baking powder: It helps the brownie layer rise slightly, ensuring it’s not too dense, while still retaining that fudgy, chewy texture that makes each bite so satisfying.
• Salt: A little salt enhances all the flavors, especially the caramel and chocolate. It adds depth and balances the sweetness without overpowering the other ingredients.
• Semi-sweet chocolate chips: These add another layer of rich chocolate flavor to the brownie base, melting into pockets of gooey chocolate that enhance the overall dessert experience.
• Caramel sauce: The luscious caramel that ties everything together. It’s rich, buttery, and sweet, adding a smooth, luxurious finish to every bite.
• Heavy cream: Used to thin out the caramel sauce, it gives the sauce a silky smooth consistency that flows beautifully over the dessert. It also adds a touch of creaminess, making the caramel even more decadent.

How to Make Caramel Brownie Cheesecake

STEP 1: Preheat your oven to 325°F (163°C).
Ensure your oven is fully preheated before starting, as this helps the cheesecake bake evenly and perfectly.

STEP 2: Prepare a 9-inch springform pan by greasing it with butter or lining it with parchment paper.
This ensures that your cheesecake comes out of the pan easily once it’s done.

STEP 3: In a medium-sized bowl, combine the chocolate cookie crumbs and granulated sugar.
Mix these two ingredients together until they are evenly distributed, creating a base that’s sweet and full of chocolate flavor.

STEP 4: Pour the melted butter into the crumb mixture and stir until it is evenly combined and moistened.
The butter binds the crumbs together, making them ready to press into the pan.

STEP 5: Press the crumb mixture into the bottom of the prepared springform pan, creating an even layer.
Use the back of a spoon or your fingers to press the crumbs down firmly. This creates a solid crust for your cheesecake to sit on.

STEP 6: Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
Chilling the crust ensures it stays firm and doesn’t melt when you add the cheesecake filling.

STEP 7: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
This helps create a smooth, lump-free cheesecake filling, which is essential for that perfect texture.

STEP 8: Add the granulated sugar and vanilla extract to the cream cheese and continue beating until fully combined and smooth.
The sugar adds sweetness, while the vanilla enhances the overall flavor, making the cheesecake rich and flavorful.

STEP 9: Add the eggs, one at a time, mixing well after each addition.
This ensures the eggs are fully incorporated, giving the cheesecake a smooth, firm texture once baked.

STEP 10: In a separate bowl, whisk together the sour cream, all-purpose flour, cocoa powder, baking powder, and salt.
This dry mixture adds a bit of structure and balances out the richness of the cheesecake, plus a touch of chocolatey goodness.

STEP 11: Gradually add the sour cream mixture to the cream cheese mixture, mixing just until smooth.
Be careful not to overmix at this stage; you want to blend everything together without losing the airy texture of the cream cheese.

STEP 12: Fold in the semi-sweet chocolate chips gently with a spatula.
This adds delicious pockets of melted chocolate throughout the cheesecake, enhancing the flavor.

STEP 13: Pour the cheesecake filling into the prepared crust in the springform pan.
Gently spread the filling evenly with a spatula, ensuring it covers the entire crust.

STEP 14: Smooth the top with a spatula to ensure it is even.
An even surface helps the cheesecake bake uniformly and gives it a professional-looking finish.

STEP 15: Place the pan on the middle rack of the preheated oven and bake for 50 to 60 minutes, or until the center is set but slightly jiggly.
The cheesecake should be mostly set, but a little wobble in the center means it will have that perfect creamy texture once cooled.

STEP 16: Turn off the oven and leave the cheesecake in the oven for an additional 1 hour.
This gradual cooling step helps prevent cracks and ensures the cheesecake firms up evenly.

STEP 17: After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
Allowing it to cool slowly ensures the texture remains smooth without sudden temperature changes that could affect it.

STEP 18: Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set fully.
This step is crucial for the cheesecake to firm up to the perfect texture, and it also gives the flavors a chance to meld.

STEP 19: While the cheesecake is chilling, prepare the caramel sauce by combining the caramel sauce and heavy cream in a small saucepan.
Stir the two together to ensure the cream melts smoothly into the caramel, creating a silky texture.

STEP 20: Heat over low heat, stirring constantly until the mixture is smooth and warmed through.
Be patient, and keep stirring to avoid burning. The caramel should be creamy and pourable once it’s done.

STEP 21: Once the cheesecake is set and chilled, carefully remove it from the springform pan.
Gently run a knife around the edge of the cheesecake if needed, and carefully release the sides of the springform pan.

STEP 22: Drizzle the caramel sauce over the top of the cheesecake, allowing it to drip down the sides.
Pour generously so that each slice gets a delicious dose of that silky caramel sauce.

STEP 23: Slice and serve the cheesecake, enjoying the rich combination of caramel, brownie, and creamy cheesecake flavors.
Take your time with each bite; this dessert is meant to be savored.

Serving Suggestions for Caramel Brownie Cheesecake

1. Top it with Whipped Cream
A dollop of freshly whipped cream is the perfect light contrast to the richness of the cheesecake. It adds a touch of airy sweetness and a lovely visual appeal. For extra flair, sprinkle a little cocoa powder or grated chocolate on top—trust me, it makes the whole thing look like it belongs in a bakery window!

2. Pair with Fresh Berries
The tartness of fresh raspberries or strawberries cuts through the richness of the caramel and brownie, balancing the sweetness beautifully. A few scattered berries on the plate or on top of each slice not only add color but also elevate the flavor profile, making every bite feel like a celebration.

3. Serve with a Scoop of Vanilla Ice Cream
If you’re feeling extra indulgent, a scoop of vanilla ice cream alongside each slice is the ultimate treat. The cold, creamy ice cream melts slightly against the warm caramel, creating a silky, dream-like bite. It’s like the cherry on top of this already decadent dessert!

How to Store Caramel Brownie Cheesecake

To keep your caramel brownie cheesecake fresh and delicious, proper storage is key. After slicing into it (because let’s face it, you’ll be tempted to dive in right away), it’s best to cover the remaining cheesecake tightly with plastic wrap or transfer it to an airtight container. This helps prevent it from drying out and keeps it as creamy and indulgent as the first bite. You can store it in the refrigerator for up to 4 to 5 days, making it a perfect make-ahead dessert for a special gathering or just a week of sweet treats.

If you find yourself with leftovers (lucky you!), you can also freeze the cheesecake for longer storage. Just slice it into individual portions, wrap each slice carefully in plastic wrap, and place them in a freezer-safe bag or container. It will keep well in the freezer for up to 2 months. When you’re ready to enjoy a slice, let it thaw in the fridge overnight for the best texture—no need to rush; this dessert is meant to be savored slowly!

For the freshest flavor and texture, I recommend adding the caramel sauce just before serving. If you store it with the sauce already on top, the caramel can sometimes lose its smooth, glossy finish after being refrigerated. But trust me, even if it’s not quite as perfect as when you first drizzled it, this dessert will still taste absolutely amazing!

Conclusion

And there you have it—a decadent, dreamy Caramel Brownie Cheesecake that’s sure to impress anyone who takes a bite. From the fudgy brownie base to the creamy cheesecake topping, every layer comes together in the most magical way. That rich, buttery caramel sauce? Well, it just takes it to a whole new level of indulgence. Whether you’re serving it at a family gathering or enjoying it on a quiet night in, this dessert is bound to be the star of the show.

I truly hope you give this recipe a try and find as much joy in making it as I do. The combination of flavors, textures, and that irresistible caramel just makes it one of those treats you’ll crave again and again. I’d love to hear how it turns out for you! Feel free to drop me a comment if you try it, or if you have any questions while making it—I’m always here to help. And hey, if you’ve got any feedback or suggestions, I’m all ears! Happy baking, my friend!

Print Recipe

Caramel Brownie Cheesecake

Author: Emily Roberts Courses: Dessert

Difficulty: Advanced Prep Time 20 mins Cook Time 1 hr Rest Time 3 hrs Total Time 4 hrs 20 mins

Calories: 550

Description

A rich, velvety cheesecake rests atop a decadent brownie base, swirled with smooth, golden caramel. Every bite offers the perfect balance of creamy, chocolatey, and buttery sweetness, creating a dessert that’s irresistible and utterly satisfying.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups chocolate cookie crumbs

• ¹⁄₄ cup granulated sugar

• ¹⁄₂ cup unsalted butter, melted

• 3 (8-ounce) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 cup sour cream

• ¹⁄₂ cup all-purpose flour

• ¹⁄₂ cup cocoa powder

• ¹⁄₂ teaspoon baking powder

• ¹⁄₂ teaspoon salt

• 1 cup semi-sweet chocolate chips

• ¹⁄₂ cup caramel sauce

• ¹⁄₄ cup heavy cream

Instructions

1. Preheat your oven to 325°F (163°C).
2. Prepare a 9-inch springform pan by greasing it with butter or lining it with parchment paper.
3. In a medium-sized bowl, combine the chocolate cookie crumbs and granulated sugar.
4. Pour the melted butter into the crumb mixture and stir until it is evenly combined and moistened.
5. Press the crumb mixture into the bottom of the prepared springform pan, creating an even layer.
6. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
7. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
8. Add the granulated sugar and vanilla extract to the cream cheese and continue beating until fully combined and smooth.
9. Add the eggs, one at a time, mixing well after each addition.
10. In a separate bowl, whisk together the sour cream, all-purpose flour, cocoa powder, baking powder, and salt.
11. Gradually add the sour cream mixture to the cream cheese mixture, mixing just until smooth.
12. Fold in the semi-sweet chocolate chips gently with a spatula.
13. Pour the cheesecake filling into the prepared crust in the springform pan.
14. Smooth the top with a spatula to ensure it is even.
15. Place the pan on the middle rack of the preheated oven and bake for 50 to 60 minutes, or until the center is set but slightly jiggly.
16. Turn off the oven and leave the cheesecake in the oven for an additional 1 hour.
17. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
18. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set fully.
19. While the cheesecake is chilling, prepare the caramel sauce by combining the caramel sauce and heavy cream in a small saucepan.
20. Heat over low heat, stirring constantly until the mixture is smooth and warmed through.
21. Once the cheesecake is set and chilled, carefully remove it from the springform pan.
22. Drizzle the caramel sauce over the top of the cheesecake, allowing it to drip down the sides.
23. Slice and serve the cheesecake, enjoying the rich combination of caramel, brownie, and creamy cheesecake flavors.

Note

• For a firmer crust, press the crumbs tightly and refrigerate for at least 30 minutes before adding the cheesecake filling.
• Ensure the cream cheese is fully softened to avoid lumps in the filling.
• Do not overmix the cheesecake batter to prevent cracks during baking.
• For extra caramel flavor, warm the caramel sauce slightly before drizzling over the cheesecake.
• Chill the cheesecake overnight for the best texture and flavor.

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