Caramel Brownie Cheesecake is a dreamy combination of rich, fudgy brownie layers, creamy cheesecake, and a smooth caramel drizzle that’s perfectly balanced, making it a decadent dessert without being overly sweet.

If you’re looking for a dessert that’s rich, layered, and luxurious, you’ve come to the right place. This cake combines the depth of chocolate with a velvety cheesecake layer, all topped with a gooey caramel sauce that brings everything together in an irresistible harmony. Whether you’re a brownie lover, a cheesecake fan, or a caramel enthusiast, this dessert is sure to satisfy every craving, making it perfect for gatherings, special occasions, or simply when you want to indulge a little.

Kitchen Equipment Needed

Springform pan (9 inches)
Mixing bowls
Electric mixer or hand whisk
Saucepan
Spatula
Measuring cups and spoons
Oven

Ingredients Overview

Brownie Layer: Fudgy, dense brownies make up the base and topping of this cheesecake, with cocoa powder and chocolate chunks for deep flavor.
Cheesecake Layer: A creamy, smooth layer made with cream cheese, sugar, and eggs, creating a perfect contrast to the brownie base.
Caramel Sauce: Rich, buttery caramel drizzled on top to add a luscious sweetness to the whole cake.

Step-by-Step Instructions

Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line it with parchment paper for easy removal.
Prepare the Brownie Batter: In a mixing bowl, combine melted butter, sugar, cocoa powder, eggs, and flour until smooth. Spread half of the batter evenly into the bottom of the prepared pan.
Bake the Brownie Base: Bake the brownie layer for 10-12 minutes until it’s set but not fully cooked. This creates a firm base for the cheesecake layer. Remove from oven and let cool slightly.
Prepare the Cheesecake Layer: In another bowl, beat cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, followed by vanilla extract. Pour this mixture over the partially baked brownie layer.
Add Remaining Brownie Batter: Drop spoonfuls of the remaining brownie batter on top of the cheesecake layer, and gently swirl with a knife to create a marbled effect.
Bake the Cheesecake: Bake the cheesecake for 35-40 minutes until the center is set and edges are lightly golden. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Add Caramel Drizzle: Before serving, drizzle warm caramel sauce over the cheesecake for an indulgent finish. Slice and enjoy!

Recipe Tips

Soften Cream Cheese: For the smoothest cheesecake layer, make sure your cream cheese is at room temperature before mixing.
Avoid Overmixing: Gently mix the cheesecake batter to avoid air bubbles that can cause cracks.
Use Parchment Paper: This helps the cheesecake release smoothly from the pan, especially with the sticky brownie layer.

What to Serve With This Recipe

Caramel Brownie Cheesecake is delightful on its own, but pairs beautifully with whipped cream, fresh berries, or a scoop of vanilla ice cream. A cup of coffee or espresso is also a lovely match for its rich flavors.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance, making it ideal for events. Just wait to add the caramel drizzle until you’re ready to serve.

How should I store leftovers?

Keep the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen (without caramel sauce) for up to a month.

Can I use store-bought caramel sauce?

Definitely! Store-bought caramel sauce works just as well if you don’t have time to make it from scratch.

Serving Suggestions

Serve this cheesecake with a drizzle of extra caramel sauce, a sprinkle of flaky sea salt, or a few chocolate shavings for a beautifully finished dessert.

Ingredients

Brownie Layer

1/2 cup unsalted butter, melted
1 cup granulated sugar
1/3 cup cocoa powder
2 large eggs
1/2 cup all-purpose flour
1/2 cup chocolate chunks or chips

Cheesecake Layer

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract

Caramel Sauce

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

Instructions

Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
Brownie Batter: In a bowl, mix melted butter, sugar, cocoa powder, eggs, and flour until smooth. Spread half the batter in the pan. Bake for 10-12 minutes. Let cool slightly.
Cheesecake Layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour over brownie base.
Top with Brownie Swirl: Drop spoonfuls of remaining brownie batter on cheesecake layer and swirl gently.
Bake Cheesecake: Bake 35-40 minutes until set. Cool, then refrigerate 4 hours or overnight.
Add Caramel: Before serving, drizzle with caramel sauce. Enjoy!