Caramel Brownie Cheesecake
Indulge in the luxurious layers of this Caramel Brownie Cheesecake, a dessert that perfectly marries fudgy brownie, creamy cheesecake, and rich caramel. The dense brownie base provides a solid foundation, while the smooth vanilla cheesecake balances sweetness with tang. Finished with a drizzle of salted caramel, each bite is an irresistible blend of textures and flavors.
The allure of this cheesecake lies in its perfect balance between decadence and subtle complexity. With a hint of salt enhancing the sweetness, this dessert is the ultimate crowd-pleaser. Whether for a special celebration or simply to satisfy a craving, it’s the kind of dessert that leaves a lasting impression.
Get ready for a baking experience that combines classic flavors with a gourmet twist. This Caramel Brownie Cheesecake is worth every minute spent preparing it—resulting in a show-stopping centerpiece that will have everyone coming back for seconds.
Ingredients You’ll Need for Caramel Brownie Cheesecake
- All-purpose flour (1/2 cup) – The backbone of the brownie base, providing structure.
- Fine salt (1/4 teaspoon) – Balances the sweetness in both the brownie and caramel layers.
- Granulated sugar (1 cup + 1/2 cup) – Sweetens the brownie base and the cheesecake filling.
- Unsalted butter (1 stick) – Adds richness to the fudgy brownie layer.
- Eggs (6 large) – Ensures the cheesecake is creamy and the brownie is moist.
- Vanilla extract (1/2 teaspoon + 2 teaspoons) – Adds aromatic depth to both the brownie and cheesecake.
- Unsweetened cocoa powder (1 cup) – Lends a deep, chocolatey flavor to the brownie layer.
- Cream cheese (24 ounces) – The star ingredient of the cheesecake layer, providing a creamy, tangy base.
- Light brown sugar (1/2 cup) – Adds a hint of molasses sweetness to the cheesecake.
- Heavy cream (1/4 cup) – Contributes to the rich texture of the cheesecake.
- Salted caramel sauce (1/2 cup) – The final drizzle that ties the dessert together with a hint of salty sweetness.
How to Make Caramel Brownie Cheesecake
Start by preparing the fudgy brownie base, mixing melted butter, sugar, cocoa powder, and a pinch of salt until well-blended. After adding eggs and vanilla, stir in flour to create a smooth batter. Spread this into a greased springform pan and bake briefly to set the base.
While the brownie layer cools, whip up the cheesecake filling by beating softened cream cheese until smooth, then slowly adding sugars, cream, and eggs. Pour this creamy mixture over the chilled brownie layer and bake until slightly wobbly but set on top.
After baking, cool the cheesecake in the oven briefly before allowing it to fully cool at room temperature. Chill for at least 4 hours, letting the flavors meld together. When ready to serve, drizzle with a rich salted caramel sauce to elevate each slice.
Tips for the Perfect Caramel Brownie Cheesecake
For a flawless cheesecake, ensure the cream cheese is fully softened before mixing—it prevents lumps in the batter. Additionally, slightly underbaking the cheesecake layer helps prevent cracking as it cools. Allowing the dessert to chill for several hours (or overnight) ensures the layers are perfectly set for clean slicing.
Feel free to customize the caramel sauce to your preference—store-bought works well for convenience, but making your own at home adds an extra layer of indulgence. Add a touch of flaked sea salt to the caramel for a more pronounced sweet-salty contrast.
Storing Your Caramel Brownie Cheesecake
To keep your Caramel Brownie Cheesecake fresh, cover it tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay delicious for up to 5 days. For longer storage, freeze the cheesecake (without caramel) by wrapping it in foil and plastic wrap, then place in an airtight container. When ready to enjoy, thaw in the fridge overnight, then drizzle with caramel before serving.
This indulgent dessert is a must-try for cheesecake lovers who appreciate a balance of richness and sweetness, with a touch of salty sophistication.
Caramel Brownie Cheesecake Recipe
Ingredients
For the Brownie Layer:
- 1/2 cup 62 grams all-purpose flour
- 1/4 teaspoon fine salt
- 1 cup 200 grams granulated sugar
- 1 stick 113 grams unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup 85 grams unsweetened natural cocoa powder
For the Cheesecake Layer:
- 24 ounces 680 grams cream cheese, softened to room temperature
- 1/2 cup 100 grams light brown sugar
- 4 large eggs at room temperature
- 1/2 cup 100 grams granulated sugar
- 2 teaspoons vanilla paste or vanilla extract
- 1/4 cup 59 grams heavy cream
For the Caramel:
- 1/2 cup salted caramel sauce homemade or store-bought
Instructions
- Preheat the oven to 325°F and grease a 9-inch springform pan with nonstick spray. In a large mixing bowl, combine the melted butter, granulated sugar, cocoa powder, and fine salt. Stir the mixture thoroughly until it’s well-blended. Once the mixture has cooled slightly, mix in the vanilla extract. Add the eggs one at a time, making sure to stir thoroughly after each addition. When the mixture is smooth, incorporate the flour and stir until combined. Evenly spread the brownie batter in the prepared pan.
- Bake the brownie layer for about 15 minutes, or until it’s just beginning to set but still slightly underdone. Remove the pan from the oven and let it cool to room temperature. Once cooled, refrigerate the brownie layer while preparing the cheesecake portion. Keep the oven at 325°F if proceeding directly to the cheesecake layer.
- Using an electric mixer, beat the cream cheese until smooth, about 1 minute. Gradually add both sugars and the heavy cream, beating until the mixture is well-blended. Scrape down the sides of the bowl to ensure all the cream cheese is fully incorporated. Add the eggs one at a time, mixing gently after each addition just until the batter is smooth. Stir in the vanilla paste or extract.
- Pour the cheesecake batter over the chilled brownie layer and gently tap the pan on the counter to eliminate any air bubbles. Place the springform pan on a rimmed baking sheet and bake for 55 minutes to 1 hour. The cheesecake should appear slightly dry on top but can still have a slight wobble in the center. Turn off the oven, crack open the door, and allow the cheesecake to cool inside for 10 minutes. Remove from the oven and transfer to a wire rack to cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours, or overnight, until fully chilled. Once chilled, release the cheesecake from the springform pan and transfer it to a serving plate or cake stand. Slice and drizzle each portion with salted caramel sauce before serving.
Notes
Undercooking the cheesecake slightly helps to prevent cracks.
Caramel sauce can be made at home or purchased from the store for convenience.