Table of Contents
Why You’ll Love This Recipe
This Caramel Brownie Cheesecake is the ultimate dessert for chocolate and caramel lovers. It combines a rich, fudgy brownie base with a smooth, creamy cheesecake layer swirled with luscious caramel. The contrast of textures makes every bite indulgent, while the familiar flavors feel comforting yet luxurious. It’s perfect for holidays, celebrations, or anytime you want a show-stopping dessert that impresses without complicated techniques.
Preparation and Cooking Time
Prep Time: 20 minutes
Baking Time: 1 hour 15 minutes
Cooling and Chilling Time: 4 hours minimum
Total Time: About 5 hours 35 minutes
Servings: 10–12 slices
Calories: Approximately 480–520 kcal per slice
Ingredients Overview
This recipe uses a boxed brownie mix for convenience, layered with a homemade cheesecake filling enriched with sour cream and caramel sauce. The final drizzle of warm caramel adds both flavor and visual appeal, making this cheesecake look as incredible as it tastes.
Ingredients
Brownie Layer
- 1 box brownie mix (18.3 oz)
- Ingredients listed on the box (typically eggs, oil, and water)
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup caramel sauce
Topping
- 1 cup caramel sauce, warmed
- Whipped cream (optional)
- Chocolate shavings or cocoa powder (optional)
Tools You’ll Need
- 9-inch springform pan
- Parchment paper
- Electric hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Offset spatula for smoothing
- Cooling rack
Additions and Substitutions
Flavor Enhancements
- Add a pinch of sea salt to the caramel for a salted caramel version
- Swirl chocolate ganache into the cheesecake layer for extra richness
Mix-Ins
- Chopped chocolate chunks
- Caramel bits
- Toasted pecans or walnuts
Substitutions
- Homemade brownies can replace the boxed mix if preferred
- Greek yogurt can be used in place of sour cream for a slightly lighter texture
Step-by-Step Instructions
Prepare the Brownie Layer
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Prepare the brownie batter according to the package instructions. Pour it into the prepared pan and spread evenly. Bake for 25–30 minutes, until a toothpick inserted comes out with moist crumbs. Remove from the oven and let cool slightly.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract and mix until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until smooth, then gently fold in the caramel sauce until evenly distributed.
Assemble the Cheesecake
Pour the cheesecake filling over the partially baked brownie layer. Smooth the top with a spatula, ensuring an even layer.
Bake the Cheesecake
Return the pan to the oven and bake at 350°F (175°C) for 45–50 minutes. The edges should be set while the center remains slightly jiggly.
Cool and Chill
Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour. Remove from the oven, run a knife around the edge, and refrigerate for at least 4 hours or overnight until fully set.
Add the Caramel Topping
Warm the remaining caramel sauce slightly and drizzle generously over the chilled cheesecake.
Serve
Remove the cheesecake from the springform pan and transfer to a serving plate. Garnish with whipped cream and chocolate shavings or a dusting of cocoa powder if desired. Slice and serve chilled.
Serving Suggestions
Serve this cheesecake cold for clean slices and the best texture. It pairs beautifully with coffee, espresso, or a glass of milk and works wonderfully as a centerpiece dessert for gatherings.
Tips for Best Results
Allow all ingredients to reach room temperature before mixing to prevent lumps. Avoid overmixing the cheesecake batter to keep the texture smooth and creamy. Chilling overnight produces the best flavor and structure.
Storage Instructions
Store leftovers covered in the refrigerator for up to 4 days. For longer storage, individual slices can be frozen for up to 1 month and thawed overnight in the fridge.
Print
Caramel Brownie Cheesecake
Ingredients
For the Brownie Layer:
- 1 box brownie mix (18.3 oz), plus ingredients listed on the box (usually eggs, oil, and water)
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup caramel sauce (plus extra for drizzling)
For the Topping:
- 1 cup caramel sauce, warmed for drizzling
- Whipped cream (optional)
- Chocolate shavings or cocoa powder for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the Brownie Layer:
- Prepare the brownie mix according to the package instructions.
- Pour the brownie batter into the prepared springform pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from oven and let it cool slightly.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and vanilla extract, and beat until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in the sour cream until smooth.
- Gently fold in 1/2 cup of caramel sauce until evenly distributed.
Assemble the Cheesecake:
- Pour the cheesecake filling over the partially baked brownie layer in the springform pan.
- Smooth the top with a spatula.
Bake the Cheesecake:
- Place the cheesecake in the oven and bake at 350°F (175°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill:
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake. Refrigerate for at least 4 hours, or overnight, to set completely.
Drizzle with Caramel:
- Warm the remaining 1 cup of caramel sauce slightly.
- Drizzle the caramel sauce over the chilled cheesecake.
Serve:
- Remove the cheesecake from the springform pan and transfer to a serving plate.
- Optionally, garnish with whipped cream and chocolate shavings or dust with cocoa powder.
- Slice and serve chilled. Enjoy the decadent combination of brownie and caramel cheesecake!
Nutrition
- Serving Size: 10-12 people.
