Description

Caramel Brownie Cheesecake layers a rich fudgy brownie base with silky cheesecake and a glossy caramel topping. It’s a bakery-worthy showstopper that’s surprisingly doable at home—perfect for holidays, birthdays, or anytime an ultra-indulgent dessert is calling.

Ingredients

Scale

Brownie Base:

1 box brownie mix (plus ingredients listed on the package) or homemade brownie batter

Cheesecake Layer:

24 oz (680 g) cream cheese, softened
1 cup (200 g) granulated sugar
1 cup (240 g) sour cream
3 large eggs
1 teaspoon vanilla extract

Caramel Topping:

1 cup (240 ml) caramel sauce (homemade or store-bought)
Optional: flaky sea salt, for garnish

Tools:

9-inch springform pan
Mixing bowls, electric or stand mixer, rubber spatula
Measuring cups and spoons
Small saucepan (if making caramel from scratch)

Instructions

Prepare brownie layer: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Make brownie batter per package or your recipe, spread in the pan, and bake until just set so it stays moist. Cool completely.
Make cheesecake filling: In a large bowl, beat softened cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time on low speed, beating just until combined.
Layer & bake: Pour cheesecake batter over the cooled brownie base. Smooth the top. Bake at 325°F (160°C) for 45–55 minutes, until the center is set but slightly jiggly. Cool to room temperature.
Chill & finish: Refrigerate at least 4 hours (overnight best). Before serving, pour caramel sauce over the top, letting it drip over the edges. Sprinkle with sea salt if desired.

Notes

Why it works: Fudgy brownie base + tangy cheesecake + buttery caramel = ultimate indulgence.
Water bath option: Wrap pan in foil and bake in a larger pan with hot water to reduce cracks.
Room-temp dairy: Start with room-temperature cream cheese for a smooth, creamy filling.
Make-ahead: Prepare up to 2 days in advance; add caramel just before serving.
Storage: Refrigerate, covered, up to 5 days. Freeze slices up to 2 months; thaw in the fridge.
Serving ideas: Drizzle extra caramel; add whipped cream or fresh raspberries.
Variations: Salted caramel (use salted sauce + flaky salt); nutty caramel (add pecans/walnuts); chocolate chip (fold mini chips into cheesecake batter).
Common mistakes: Overbaking cheesecake; adding caramel before fully chilling; using cold cream cheese.
FAQs: Homemade caramel works great; use gluten-free brownie mix for GF; low-fat cream cheese is possible but full-fat yields best texture.

Pairings & extras:
Holiday centerpiece dessert; serve with coffee or milk. If you enjoy creamy-sweet bakes, try Cream Cheese Pumpkin Bread or Pumpkin Caramel Brownies next.

Category: Dessert
Method: Baked

Keywords: Caramel Brownie Cheesecake, Brownie base cheesecake, Caramel sauce dessert, Decadent cheesecake, Holiday dessert, Birthday cake alternative