Description

Get ready for the ultimate indulgence with this Caramel Brownie Cheesecake—a rich, fudgy brownie base topped with creamy cheesecake and finished with a luscious caramel drizzle. It’s a triple-layer dessert dream that combines everything you love about brownies, cheesecake, and caramel in every decadent bite. Perfect for celebrations, special occasions, or whenever you’re craving something sweet and unforgettable.

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Ingredients

For the Brownie Base:
½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder

For the Cheesecake Layer:
2 (8 oz) blocks cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream or Greek yogurt

For the Caramel Topping:
½ cup store-bought or homemade caramel sauce
Optional: pinch of sea salt for garnish

Optional Add-ins:
½ cup chopped pecans or walnuts
¼ cup mini chocolate chips
Extra caramel for layering

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Instructions

Step 1: Preheat and Prepare Pan
Preheat your oven to 325°F (160°C)
Line the bottom of your springform pan with parchment paper and lightly grease the sides

Step 2: Make the Brownie Base
In a medium bowl, mix melted butter and sugar until smooth
Whisk in eggs and vanilla
Add cocoa powder, flour, salt, and baking powder
Stir until just combined—do not overmix
Pour the batter into the prepared pan and smooth the top
Bake for 15–18 minutes until the top is set (it will finish baking with the cheesecake layer)
Remove from oven and let cool for 5 minutes

Step 3: Prepare the Cheesecake Layer
In a large bowl, beat softened cream cheese until smooth and creamy
Add sugar and mix until well incorporated
Add eggs, one at a time, mixing just until combined
Mix in vanilla and sour cream (or Greek yogurt)
Pour the cheesecake batter gently over the slightly cooled brownie base and smooth the top

Step 4: Bake the Cheesecake
Return to the oven and bake for 35–40 minutes, or until the center is just set and the edges look slightly puffed
Turn off the oven, crack the oven door, and let the cheesecake rest inside for 10–15 minutes
Remove and allow to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight

Step 5: Add the Caramel Topping
Once fully chilled, drizzle caramel sauce over the top of the cheesecake
Use the back of a spoon or spatula to spread evenly
Add a pinch of sea salt if desired for a salted caramel finish
Optional: drizzle extra caramel or chocolate over each slice before serving

Notes

Room Temperature Ingredients – Helps everything blend smoothly for a silky cheesecake texture
Don’t Overbake – The cheesecake should jiggle slightly in the center when done
Chill Thoroughly – At least 4 hours, but overnight gives the best flavor and cleanest slices
Use Good Caramel – Homemade or quality store-bought makes a big difference
Customize the Crust – Add chocolate chips, nuts, or a swirl of caramel before baking for more texture

Prep Time: 20 minutes
Cook Time: 55 minutes
Cuisine: American