Caramel Brownie Cheesecake
Caramel Brownie Cheesecake is a decadent layered dessert featuring a fudgy chocolate brownie base, creamy cheesecake filling, and luscious caramel swirls or topping. This show-stopping treat blends rich chocolate, silky tangy cheesecake, and sweet buttery caramel for an irresistible flavor and texture contrast. Perfect for celebrations or anytime indulgence, this recipe offers expert tips for perfect layering, baking, and slicing.
Equipment
- 8 or 9-inch springform pan
- Mixing bowls
- Electric mixer (hand or stand)
- Rubber spatula
- Offset spatula
- Saucepan or microwave-safe bowl (for caramel)
- Cooling rack
- Sharp knife for slicing
- Water bath setup (large baking dish or roasting pan)
Ingredients
Brownie Base:
- 4 oz semi-sweet or bittersweet chocolate (chopped or chips)
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream or heavy cream (optional for richness)
- 1 tsp vanilla extract
Caramel Swirl/Topping:
- 1/2 cup (100g) granulated sugar
- 3 tbsp unsalted butter
- 1/4 cup (60ml) heavy cream
- Pinch of sea salt (optional, for salted caramel)
Instructions
Prepare Brownie Base:
- Preheat oven to 325°F (163°C). Melt butter and chocolate together until smooth. Whisk in sugar and eggs. Stir in vanilla, then fold in flour, cocoa powder, and salt. Pour into greased springform pan and bake 15 minutes until partially set.
Make Cheesecake Batter:
- Beat cream cheese until smooth. Add sugar and beat until fluffy. Add eggs one at a time, mixing gently. Blend in sour cream and vanilla. Pour evenly over brownie base.
Add Caramel Swirl:
- Prepare caramel sauce (see caramel recipe below). Drop spoonfuls over cheesecake layer and swirl gently with a skewer or knife.
Bake:
- Place pan in water bath and bake at 325°F (163°C) for 45–60 minutes, until cheesecake is mostly set but still slightly jiggly in center.
Cool & Chill:
- Cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.
Serve:
- Run a knife around pan edges before releasing springform. Slice with hot, clean knife.
Notes
- Use room temperature cream cheese and eggs for smooth batter.
- Do not overbake cheesecake to avoid cracks and dryness.
- A water bath helps maintain moisture and prevent cracking.
- For best flavor and texture, chill overnight before serving.
- Caramel can be made ahead and stored refrigerated for up to a week.
- Store leftover cheesecake in airtight container in fridge for up to 5 days.