Caramel Brownie Cheesecake

A Decadent Fusion of Two Classic Desserts

This Caramel Brownie Cheesecake brings together two iconic desserts — rich, fudgy brownies and creamy cheesecake — into one unforgettable treat. Perfect for celebrations or whenever you’re craving something extra indulgent, this layered dessert is an instant crowd-pleaser. Each slice offers a brownie base topped with a velvety cheesecake layer swirled with caramel, then finished with whipped cream and chocolate shavings. Whether you’re hosting a party or simply treating yourself, this dessert delivers elegance and comfort in every bite.

Why You’ll Love This Caramel Brownie Cheesecake

If you’re torn between brownies and cheesecake, this recipe offers the best of both worlds. The chewy, chocolatey brownie base pairs beautifully with the silky, tangy cheesecake filling. Add a generous swirl of golden caramel and you’ve got a decadent showstopper that looks as good as it tastes. It’s easy enough to prepare with a boxed brownie mix, yet fancy enough to impress guests at dinner parties or potlucks. And let’s be honest — who doesn’t love a dessert that includes layers of chocolate, cream cheese, and caramel?

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Course: Dessert
• Cuisine: American
• Servings: 12

Ingredients

Brownie Layer:

• 1 package brownie mix (plus ingredients as directed on package)

Cheesecake Layer:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ¼ cup sour cream
• ¼ cup heavy cream
• ½ cup caramel sauce (plus more for drizzling)

Garnish:

• Whipped cream, for topping
• Chocolate shavings, optional
• Extra caramel sauce, for serving

Step-by-Step Instructions

1. Prepare the Brownie Base

• Preheat oven to 350°F (175°C).
• Prepare the brownie batter according to package directions.
• Pour into a greased 9-inch springform pan.
• Bake until just set. Cool completely before moving to the next layer.

2. Make the Cheesecake Filling

• Reduce oven to 325°F (160°C).
• In a mixing bowl, beat the softened cream cheese and sugar until smooth.
• Add vanilla extract and eggs one at a time, mixing thoroughly.
• Mix in sour cream and heavy cream.
• Pour the cheesecake filling over the cooled brownie base.

3. Add the Caramel Swirl

• Drizzle ½ cup of caramel sauce over the cheesecake layer.
• Use a knife or skewer to gently swirl the caramel into the filling.

4. Bake the Cheesecake

• Bake for 60–75 minutes, or until the center is mostly set but still jiggles slightly.
• Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour.
• Remove and cool to room temperature, then chill in the fridge overnight.

5. Garnish and Serve

• Before serving, top with whipped cream, chocolate shavings, and a drizzle of caramel sauce.
• Slice and enjoy!

Notes & Tips

• Substitution Tip: Replace half the cream cheese with Greek yogurt for a lighter version.
• Storage: Keep refrigerated in an airtight container for up to 5 days.
• Freezer Friendly: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
• Allergy Note: Use nut-free brownie mix and caramel if serving to those with allergies.
• Serving Suggestion: Serve with a scoop of vanilla ice cream and a little warm caramel on the side.

The Goods