Caramel Brownie Cheesecake

Caramel Brownie Cheesecake is the ultimate indulgence that combines three of my absolute favorite desserts into one show-stopping treat. I first created this recipe for my sister’s birthday, and it was such a hit that I’ve been perfecting it ever since. This decadent dessert features a fudgy chocolate brownie base, topped with a silky-smooth cheesecake layer, and finished with a generous drizzle of salted caramel sauce that takes it to a whole new level of deliciousness. The contrasting textures and complementary flavors create a harmony that’s simply irresistible. Whether you’re celebrating a special occasion or just craving something extraordinary, this Caramel Brownie Cheesecake will have everyone asking for seconds!

Why You’ll Love This Cheesecake

You’ll absolutely fall head over heels for this Caramel Brownie Cheesecake because it combines three amazing desserts into one spectacular creation. I love how the rich, fudgy brownie layer provides the perfect chocolatey foundation for the creamy cheesecake, while the salted caramel adds that sweet-salty finish that makes your taste buds dance. It’s like getting three desserts in every bite!

Plus, despite looking super fancy, I’ve broken down the steps to make this recipe totally doable for home bakers. The components can be prepared in stages, making it less overwhelming than it might seem at first glance. I always get tons of compliments whenever I bring this to gatherings, and people think I spent hours slaving away in the kitchen (when really, most of the time is just waiting for it to chill!). Trust me, the “oohs” and “aahs” when you serve this beauty make it worth every minute of preparation.

Ingredients

For the Brownie Layer:

• 113 grams of unsalted butter, melted
• 200 grams of granulated sugar
• 85 grams of unsweetened natural cocoa powder
• 1/4 teaspoon of fine salt
• 1/2 teaspoon of vanilla extract
• 2 large eggs
• 62 grams of all-purpose flour

For the Cheesecake Layer:

• 680 grams of cream cheese, softened to room temperature
• 100 grams of granulated sugar
• 100 grams of light brown sugar
• 59 milliliters of heavy cream
• 4 large eggs at room temperature
• 2 teaspoons of vanilla paste or extract

For the Caramel Topping:

• 1/2 cup of salted caramel sauce (store-bought or homemade)

How To Make Caramel Brownie Cheesecake

Preparing the Brownie Layer:

1. Preheat your oven to 325°F (163°C) and coat a 9-inch springform pan with nonstick cooking spray.
2. In a large mixing bowl, combine melted butter, granulated sugar, cocoa powder, and salt. Stir until well blended and thickened. If the mixture is too warm, let it cool slightly.
3. Add vanilla extract, then mix in eggs one at a time until thoroughly incorporated.
4. Fold in flour just until combined. Spread the batter evenly into the prepared pan.
5. Bake for approximately 15 minutes, until the surface begins to set but isn’t fully baked. Remove from oven and cool to room temperature, then refrigerate until completely chilled.

Preparing the Cheesecake Layer:

1. In an electric mixer bowl, beat cream cheese until smooth (about 1 minute).
2. Add both sugars and heavy cream, beating until the mixture is well combined and smooth. Scrape down the bowl periodically.
3. Add eggs one at a time, mixing just until incorporated after each addition. Stir in vanilla.
4. Pour the cheesecake mixture over the chilled brownie base. Gently tap the pan on the counter to remove any air bubbles.
5. Place the springform pan on a rimmed baking sheet and bake for 55 minutes to 1 hour, until the cheesecake appears set with a slightly dry top. The center should still jiggle slightly.
6. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 10 minutes.
7. Remove from oven and cool completely at room temperature on a wire rack.

Finishing Touches:

1. Refrigerate the cheesecake until thoroughly chilled (at least 4 hours or overnight).
2. To serve, release from springform pan, transfer to a serving plate, and cut into slices.
3. Drizzle each slice with salted caramel sauce just before serving.

Tips for Perfect Results

When making this Caramel Brownie Cheesecake, I’ve learned that patience is definitely key! I always make sure my cream cheese is truly at room temperature before starting – I take it out at least 2 hours before baking. Cold cream cheese will leave lumps that never fully incorporate, no matter how long you beat it. I also recommend using a water bath if you’re worried about cracks forming, though the slow cooling method in the recipe helps prevent this too.

Another tip I’ve discovered is to use a warm knife for slicing. I run my knife under hot water and wipe it clean between each cut for those picture-perfect slices that will make everyone think you bought it from a fancy bakery! And don’t rush the chilling process – I know it’s tempting to dig in sooner, but allowing the full chilling time (ideally overnight) helps the flavors meld together and gives the cheesecake that perfect dense-yet-creamy texture that makes this dessert so special. The Caramel Brownie Cheesecake is definitely worth the wait!

Add-In Variations

I love experimenting with this Caramel Brownie Cheesecake base recipe to create new flavor combinations! One of my favorite variations is adding a layer of crushed Oreo cookies between the brownie and cheesecake layers for extra texture and chocolatey goodness. Sometimes I’ll fold chocolate chips or chunks into the brownie layer for pockets of melted chocolate that make each bite even more heavenly.

For a nutty twist, try sprinkling chopped pecans or walnuts onto the caramel topping – the crunch plays beautifully against the creamy cheesecake and fudgy brownie. During the holidays, I’ve been known to add a teaspoon of espresso powder to the brownie layer and a splash of bourbon to the cheesecake mixture for a sophisticated flavor profile that adults go crazy for. The great thing about this Caramel Brownie Cheesecake is that it’s versatile enough to handle these creative additions while still maintaining its show-stopping appeal!

Storage and Freezing

This Caramel Brownie Cheesecake stores beautifully in the refrigerator for up to 5 days when kept in an airtight container. I personally like to add the caramel drizzle just before serving each piece rather than on the whole cake, as this keeps the caramel from soaking into the cheesecake during storage. If you’ve already added the caramel to the entire cheesecake, don’t worry – it’ll still be delicious, just slightly different in texture where the caramel has melded with the top layer.

I’ve also found that this cheesecake freezes surprisingly well! Once it’s completely chilled, I place it (without the caramel topping) on a cardboard round, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. To thaw, I transfer it to the refrigerator for 24 hours before serving, then add the caramel drizzle fresh. This has saved me so many times when I’ve needed to prepare dessert in advance for big gatherings. Just be sure to thaw it in the refrigerator rather than at room temperature to maintain that perfect creamy texture.

Recipe Notes

• Use quality ingredients, especially the cream cheese and cocoa powder, as they significantly impact the final flavor
• The brownie layer is intentionally underbaked initially since it will continue baking with the cheesecake layer
• Room temperature ingredients are crucial for a smooth cheesecake batter without lumps
• Avoid opening the oven door during baking as temperature fluctuations can cause the cheesecake to crack
• The gradual cooling method (leaving in the oven with door cracked) helps prevent the surface from cracking
• A thin layer of sour cream can be spread on top before adding caramel if you want to hide any imperfections
• Homemade caramel sauce will take this dessert to the next level, but a good quality store-bought option works well too
• For the cleanest cuts, wipe your knife clean between slices

Frequently Asked Questions

Can I make this Caramel Brownie Cheesecake without a springform pan?
While a springform pan makes removing and serving this dessert much easier, I have successfully made it in a deep 9-inch cake pan lined with parchment paper with enough overhang to use as “handles.” Just be sure your pan is at least 3 inches deep to accommodate both layers. After chilling completely, you can carefully lift the entire cheesecake out using the parchment handles, though you won’t get those perfectly clean sides that a springform provides.

Why did my cheesecake crack on top?
Cracks usually happen for a few reasons: overmixing the batter (which incorporates too much air), baking at too high a temperature, or cooling too quickly. I’ve found that mixing just until ingredients are combined, using a water bath (placing the springform pan in a larger pan with about 1 inch of hot water), and allowing the cheesecake to cool gradually as described in the instructions significantly reduces cracking. The good news is that even if cracks do appear, they’ll be covered by that gorgeous caramel sauce!

Can I make this dessert ahead of time for an event?
Absolutely! This is actually one of my favorite make-ahead desserts. I often make the entire cheesecake (minus the caramel topping) up to three days before I need it. Just keep it refrigerated in its pan, covered with plastic wrap. On the day of serving, I remove it from the springform pan and add the caramel drizzle shortly before serving. This Caramel Brownie Cheesecake actually benefits from that extra time in the refrigerator as the flavors have more time to develop and meld together.

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