Name: Caramel Brownie Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup cocoa powder; 1/2 teaspoon salt; 16 oz cream cheese (softened); 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 cup granulated sugar; 6 tablespoons unsalted butter; 1/2 cup heavy cream; 1 teaspoon sea salt

Why You’ll Love This Recipe

I love how this recipe brings together three of my favorite desserts in one unforgettable bite. The brownie layer adds a rich and chewy base, while the cheesecake gives it that creamy contrast I can never resist. And then there’s the caramel—smooth, salty, and just the right amount of indulgent. It’s the kind of dessert I make for birthdays, holidays, or any time I want to go all out without making three separate desserts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cocoa powder
1/2 teaspoon salt

For the Cheesecake Layer:
16 oz cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon sea salt

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
To make the brownie layer, I melt the butter and stir in the sugar until smooth. Then I whisk in the eggs and vanilla.
I sift together the flour, cocoa powder, and salt, then combine it with the wet ingredients to form a thick batter.
I pour the brownie batter into the prepared pan and bake for 25–30 minutes until set. I let it cool slightly before adding the cheesecake layer.
For the cheesecake, I beat the softened cream cheese and sugar until smooth. Then I add the eggs, one at a time, followed by the vanilla and sour cream.
I pour the cheesecake mixture over the cooled brownie base and return it to the oven for another 30–35 minutes, until the center is just set.
While the cheesecake bakes, I make the caramel by melting the sugar in a saucepan over medium heat until golden. Then I stir in the butter, followed by the cream and salt, whisking until smooth.
After the cheesecake has cooled, I drizzle the caramel over the top and refrigerate it for at least 2 hours before slicing and serving.

Servings and timing

Yield: 12 servings
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes (plus chilling)

Variations

Sometimes I like to stir chocolate chips or chopped nuts into the brownie layer for extra texture. For the cheesecake, I’ve added a swirl of caramel before baking to boost the flavor. And when I want a little crunch, I top the finished cake with crushed pretzels or toffee bits just before serving.

Storage/Reheating

I store leftover slices in the refrigerator, covered, for up to 5 days. It actually tastes even better after a day or two when the flavors have had time to meld. I don’t usually reheat it, but I let it sit at room temperature for 15–20 minutes before serving to soften the texture a bit.

FAQs

Can I use a boxed brownie mix instead of making it from scratch?

Yes, I’ve used a boxed mix in a pinch. It saves time and still gives a great result, though I prefer the richness of the homemade version.

Can I make this cheesecake in advance?

Definitely. I often bake it the day before I plan to serve it. It chills well overnight and the caramel sets beautifully.

What’s the best way to drizzle caramel?

I like to use a spoon or pour it from a measuring cup in thin streams. I sometimes warm it slightly to make it easier to drizzle.

Do I need a water bath for the cheesecake layer?

Not for this recipe. Since it’s baked on a brownie base and topped with caramel, small cracks aren’t a big deal. I skip the water bath to keep it simple.

Can I freeze this cheesecake?

Yes, I freeze it (without the caramel) wrapped tightly in plastic wrap and foil. When I’m ready to serve, I thaw it in the fridge overnight and add fresh caramel on top.

Conclusion

This Caramel Brownie Cheesecake is everything I want in a dessert: rich, creamy, chocolatey, and topped with the perfect drizzle of homemade caramel. It’s a showstopper that’s surprisingly doable, and always leaves me—and my guests—coming back for another slice. Whether I’m baking for a celebration or just because, this dessert always hits the sweet spot.