Hello, I’m Sam. Since retiring, I’ve found joy in creating desserts that feel indulgent yet peaceful to make. This Caramel Brownie Cheesecake is one of those recipes that fills your kitchen with rich chocolate aromas and the warm sweetness of caramel. It’s the kind of treat you’ll want to bring out on a quiet weekend or for special gatherings. It always feels like a little celebration in itself.
A Sweet, Chocolatey Dream
This Caramel Brownie Cheesecake is a triple-layer masterpiece. You start with a fudgy brownie crust, add a smooth caramel cheesecake filling, and top it all off with swirls of chocolate ganache and caramel drizzle. It’s creamy, chewy, and silky all at once.
If you enjoy layered desserts like the Halloween Brownies Recipe or Chocolate Chip Rice Krispie Cookies, you’ll love how this recipe combines the best of both worlds, rich chocolate base and velvety cheesecake top.
Ingredients
For the brownie crust:
- ½ cup unsalted butter
- 4 oz semisweet chocolate, chopped
- ¾ cup sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the cheesecake layer:
- 24 oz cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup caramel sauce (store-bought or homemade)
For the topping:
- ½ cup chocolate chips
- ¼ cup heavy cream
- 2 tablespoons caramel sauce
Instructions
- Prepare the crust.
Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease the sides. Melt butter and chocolate together, then whisk in sugar, eggs, and vanilla. Stir in flour and salt until smooth. Spread the batter into the pan and bake for 15 minutes. Let it cool slightly. - Make the cheesecake filling.
Beat cream cheese and sugar until fluffy. Add eggs one at a time, mixing just until combined. Stir in vanilla and caramel sauce until smooth. - Assemble and bake.
Pour the cheesecake mixture over the cooled brownie crust. Place the springform pan into a larger roasting pan, fill halfway with hot water, and bake for 55–65 minutes until set around the edges but slightly jiggly in the center. - Cool and chill.
Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour. Remove, cool completely, and chill for at least 6 hours or overnight. - Add the topping.
Heat chocolate chips and cream until smooth. Spread over chilled cheesecake and drizzle caramel sauce on top. Swirl gently with a knife for a marbled finish.
Why You’ll Love This Cheesecake
- Rich texture: The brownie base adds chewiness under the creamy cheesecake.
- Make-ahead dessert: Perfect for prepping a day before your event.
- Crowd-pleasing: The combination of chocolate and caramel never fails.
If you like easy bakes that deliver big flavor, try my Banana Chocolate Chip Cookies next, they share the same simple joy.
Tips from Sam
- Always start with room-temperature ingredients for the smoothest filling.
- Don’t skip the water bath. It keeps your cheesecake creamy and crack-free.
- Chill overnight before slicing for clean, neat edges.
Nutrition (per slice, 12 servings)
- Calories: 420
- Protein: 8g
- Carbs: 36g
- Fat: 28g
- Sugar: 27g
Caramel Brownie Cheesecake: A Decadent Dessert Worth Every Bite
- Total Time: 7 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich, layered Caramel Brownie Cheesecake with a fudgy chocolate crust and creamy caramel cheesecake filling.
Ingredients
½ cup unsalted butter
4 oz semisweet chocolate, chopped
¾ cup sugar
2 large eggs
½ teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon salt
24 oz cream cheese, softened
¾ cup sugar
3 large eggs
1 teaspoon vanilla extract
½ cup caramel sauce
½ cup chocolate chips
¼ cup heavy cream
2 tablespoons caramel sauce
Instructions
1. Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan. Melt butter and chocolate together, whisk in sugar, eggs, and vanilla. Stir in flour and salt, spread into pan, and bake 15 minutes.
2. Beat cream cheese and sugar until smooth. Add eggs, vanilla, and caramel sauce; mix just until combined.
3. Pour filling over brownie crust. Bake in a water bath for 55–65 minutes until set but slightly jiggly in the center.
4. Cool 1 hour with oven door ajar, then refrigerate at least 6 hours or overnight.
5. Top with chocolate ganache and drizzle caramel before serving.
Notes
Let cheesecake chill overnight for the best texture.
Use high-quality chocolate for the richest flavor.
Add a pinch of sea salt to the caramel for balance.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American