If you are looking to impress your friends and family with a dessert that brings together the rich decadence of brownies and the creamy smoothness of cheesecake, then this Caramel Brownie Cheesecake Recipe is your new best friend. This luscious combination of fudgy brownie base, velvety cheesecake filling, and a generous drizzle of salted caramel sauce creates a symphony of flavors and textures that feels like a special occasion every time. Trust me, once you try this delightful dessert, it will become a staple in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this Caramel Brownie Cheesecake Recipe plays a crucial role, balancing richness, sweetness, and texture. From the buttery brownie base to the creamy cheesecake topping and the decadent caramel drizzle, these essentials come together simply yet brilliantly.
- Unsalted butter (½ cup, melted): Provides a rich, moist base for the brownie layer.
- Granulated sugar (1 cup + ½ cup): Sweetens both the brownie and cheesecake layers perfectly.
- Unsweetened cocoa powder (â…“ cup): Adds deep chocolate flavor and that irresistible fudgy taste to the brownie.
- Salt (¼ tsp): Enhances all flavors and balances the sweetness beautifully.
- Vanilla extract (1 tsp + 1 tsp vanilla paste or extract): Brings aromatic warmth and depth to both layers.
- Large eggs (4 total): Helps bind and give structure to both the brownie and cheesecake.
- All-purpose flour (½ cup): Ensures just the right density for the brownie base without heaviness.
- Cream cheese (16 oz, softened): The star of the cheesecake layer, offering creamy texture and tang.
- Light brown sugar (¼ cup): Adds a subtle molasses note to the cheesecake for complexity.
- Heavy cream (½ cup): Creates a smooth and luscious cheesecake filling.
- Salted caramel sauce (½ cup): The crowning glory, delivering sweet and salty richness to finish.
How to Make Caramel Brownie Cheesecake Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to make sure your cheesecake will release effortlessly after baking.
Step 2: Mix Wet Ingredients for Brownie Base
In a large bowl, whisk together the melted butter, granulated sugar, cocoa powder, and salt until your mixture is silky smooth. This blend sets the rich chocolatey foundation for the brownie layer.
Step 3: Add Eggs and Vanilla
Stir in the vanilla extract and add the eggs one at a time, ensuring each is fully incorporated before adding the next. This will help your brownie batter achieve the perfect balance of moisture and structure.
Step 4: Fold in the Flour
Gently fold the all-purpose flour into your batter just until combined. Be careful not to overmix here as you want to preserve the tender fudgy texture of the brownies.
Step 5: Bake the Brownie Layer
Pour the batter into your prepared springform pan, smoothing the top with a spatula. Bake for 15 minutes until the edges are set but the center is still slightly underbaked. This will ensure it becomes a perfect sturdy base when combined with the cheesecake layer. Let it cool slightly before the next step.
Step 6: Beat the Cream Cheese
Using a large bowl, beat the softened cream cheese until it’s incredibly smooth and creamy, with no lumps in sight. This step is crucial for that signature cheesecake texture everyone loves.
Step 7: Add the Sugars
Mix in both the granulated and light brown sugars until fully blended with the cream cheese. This combo adds sweetness and a subtle depth of flavor to the filling.
Step 8: Incorporate Cream and Eggs
Slowly pour in the heavy cream and mix until silky smooth. Then add the remaining eggs one at a time, beating on low speed after each until everything is combined without over-whipping.
Step 9: Mix in Vanilla
Stir in your vanilla paste or extract for that warm, inviting aroma that defines a great cheesecake.
Step 10: Layer the Cheesecake Batter
Gently pour the cheesecake filling over your slightly cooled brownie base, smoothing it out evenly so every bite has an indulgent amount of cheesecake.
Step 11: Bake Until Set
Return the pan to the oven and bake for 50 to 60 minutes. Look for a cheesecake with set edges and a center that jiggles just slightly—that perfect wobble means it’s perfectly creamy.
Step 12: Cool and Chill
Allow the cheesecake to cool at room temperature before refrigerating it for at least 4 hours or overnight. This chilling step is key to help the layers firm up and flavors meld beautifully.
Step 13: Warm the Caramel Sauce
Gently warm your salted caramel sauce until pourable, making it easy to drizzle in the final step.
Step 14: Drizzle and Serve
Pour the caramel sauce over your chilled cheesecake, letting it cascade over the edges for a stunning finish. Now, your Caramel Brownie Cheesecake Recipe is ready to wow everyone!
How to Serve Caramel Brownie Cheesecake Recipe
Garnishes
Adding a few garnishes can elevate your Caramel Brownie Cheesecake Recipe to show-stopping levels. Fresh whipped cream, a sprinkle of flaky sea salt, or chopped toasted pecans add lovely contrasts in flavor and texture. Even a handful of chocolate shavings will make every slice irresistible.
Side Dishes
Since this dessert is rich and decadent, pairing it with light, fresh sides balances the plate. A scoop of vanilla bean ice cream or a few fresh berries can brighten each bite. If you want to keep it simple, a cup of robust coffee or a glass of dessert wine makes an elegant companion.
Creative Ways to Present
For an eye-catching twist, serve individual cheesecake slices on pretty plates with a drizzle of caramel sauce artistically swirled around. You can also layer it in clear glasses for mini parfait versions, or cut into bite-sized squares for party platters—either way, the Caramel Brownie Cheesecake Recipe is guaranteed to delight.
Make Ahead and Storage
Storing Leftovers
Leftover Caramel Brownie Cheesecake Recipe keeps beautifully in the refrigerator for up to 4 days. Cover the cheesecake tightly with plastic wrap or an airtight container to preserve its moist texture and keep the caramel from drying out.
Freezing
If you want to enjoy this dessert later or prepare it in advance, freeze it after baking and cooling. Wrap slices individually in plastic wrap and foil, then store them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
This cheesecake is best served chilled, so reheating is not necessary. However, if you prefer warmed caramel, gently heat some extra salted caramel sauce to drizzle on top before serving.
FAQs
Can I use store-bought caramel sauce for this recipe?
Absolutely! Whether you use homemade or store-bought salted caramel sauce, it will add that luscious sweet and salty finish to your cheesecake and save you time.
Do I have to use a springform pan?
A springform pan is highly recommended because it allows you to remove the cheesecake easily without damaging its delicate layers. If you don’t have one, line a regular pan with parchment paper for the best results.
Why is my cheesecake cracked on top?
Cracks often appear due to overbaking or a sudden temperature change. To prevent this, bake until the edges are set but the center still jiggles slightly, and let the cheesecake cool gradually before chilling.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour in the brownie base with a gluten-free flour blend. Just be sure it is a 1:1 replacement and does not contain any wheat-based ingredients.
How soon can I serve after baking?
For the best texture and flavor, allow the cheesecake to cool fully and chill in the fridge for at least 4 hours or overnight before serving. This resting time allows the flavors to fully develop.
Final Thoughts
There is nothing quite like the indulgence of this Caramel Brownie Cheesecake Recipe to make your dessert table memorable. It’s a perfect marriage of chocolate, creamy cheesecake, and luscious caramel that will have everyone asking for seconds. So go ahead, grab your ingredients, and enjoy baking this irresistible treat that truly feels like a celebration in every bite!
Print
Caramel Brownie Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Caramel Brownie Cheesecake features a rich and fudgy brownie base topped with a creamy, smooth cheesecake layer and finished with a luscious salted caramel drizzle. Perfect for chocolate and caramel lovers, this dessert combines the best of both worlds for an indulgent treat that’s sure to impress at any gathering.
Ingredients
Brownie Base
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- â…“ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
Cheesecake Layer
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup heavy cream
- 2 large eggs, room temperature
- 1 tsp vanilla paste or vanilla extract
Caramel Topping
- ½ cup salted caramel sauce (homemade or store-bought)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, unsweetened cocoa powder, and salt until the mixture is smooth and well combined.
- Add Eggs & Vanilla: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition to create a smooth batter.
- Incorporate Flour: Gently fold in the all-purpose flour until just combined, taking care not to overmix to keep the brownies tender.
- Bake Brownie Base: Pour the brownie batter into the prepared pan and smooth the surface evenly. Bake for 15 minutes until the edges are set but the center stays slightly underbaked for a fudgy texture. Remove and let cool slightly.
- Beat Cream Cheese: In a clean large bowl, beat the softened cream cheese on medium speed until it becomes smooth and creamy, with no lumps remaining.
- Add Sugars: Mix in the granulated sugar and light brown sugar until fully incorporated and the mixture is smooth.
- Incorporate Cream & Eggs: Pour in the heavy cream and mix until homogeneous. Then, add the eggs one by one, beating on low speed after each to maintain a smooth texture without incorporating too much air.
- Add Vanilla: Stir in the vanilla paste or vanilla extract for enhanced flavor.
- Layer Cheesecake Batter: Carefully pour the cheesecake mixture over the slightly cooled brownie base, spreading it evenly with a spatula for a smooth surface.
- Bake Complete Cheesecake: Return the pan to the oven and bake for 50 to 60 minutes. The cheesecake edges should be set while the center remains slightly jiggly when gently shaken, indicating perfect doneness.
- Cool & Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to set completely and develop flavor.
- Warm Caramel Sauce: Gently warm the salted caramel sauce until it becomes pourable and smooth, either in a microwave or on the stovetop over low heat.
- Drizzle & Serve: Pour the warm caramel sauce evenly over the chilled cheesecake, letting it drizzle down the sides. Slice into 12 pieces and serve for an indulgent dessert experience.
Notes
- Use room temperature eggs when making the cheesecake to prevent curdling and to achieve a smooth batter.
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake layer.
- Let the brownie base cool slightly before pouring the cheesecake layer to prevent mixing and to keep layers distinct.
- You can prepare the salted caramel sauce at home or use a store-bought version for convenience.
- Refrigerating the cheesecake overnight enhances flavor and texture, so plan ahead if possible.
- For cleaner slices, dip your knife in hot water and wipe it between cuts.
