Why You’ll Love This Recipe
I like this cheesecake because it balances fudgy, chocolatey richness with the smooth creaminess of cheesecake, all topped with caramel and pecans for a sweet, nutty crunch. It’s the kind of dessert that makes me feel like I’ve gone all out, yet it comes together step by step without being overwhelming. When I bring it to the table, it always gets gasps before the first slice is even served.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
▸ For the Brownie Layer:
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1/2 cup (1 stick) unsalted butter, melted
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/3 cup unsweetened cocoa powder
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1/2 cup all-purpose flour
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1/4 tsp baking powder
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1/4 tsp salt
▸ For the Cheesecake Layer:
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24 oz cream cheese, softened
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3/4 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1/2 cup sour cream
▸ For the Topping:
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1 cup pecans, toasted
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1 cup caramel sauce (homemade or store-bought)
Directions
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I preheat my oven to 350°F and line a 9-inch springform pan with parchment, lightly greasing the sides.
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For the brownie base, I whisk melted butter, sugar, eggs, and vanilla until smooth. I sift in cocoa, flour, baking powder, and salt, then fold until just combined. I spread the batter evenly into the pan and bake for 20 minutes until set but still fudgy. I let it cool slightly.
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For the cheesecake layer, I beat cream cheese and sugar until smooth and creamy. I add eggs one at a time, mixing gently, then stir in vanilla and sour cream.
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I pour the cheesecake batter over the cooled brownie base. To help prevent cracks, I set the springform pan inside a larger roasting pan, fill the roasting pan with an inch of hot water, and bake for 50–60 minutes until the cheesecake is mostly set but still slightly jiggly in the center.
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I turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour before moving it to the counter to cool completely. Then I refrigerate it at least 4 hours, or overnight.
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Before serving, I top the cheesecake with toasted pecans and drizzle with caramel sauce.
Servings and timing
This cheesecake serves about 12 slices. It takes me around 30 minutes to prepare, 1 hour 15 minutes to bake (including the brownie and cheesecake), plus cooling and chilling time. I plan for about 6 hours total, mostly hands-off.
Variations
I sometimes swirl a little caramel into the cheesecake batter before baking for extra flavor. If I want it even more chocolatey, I add chocolate chips to the brownie layer. For a salted caramel twist, I sprinkle flaky sea salt on top just before serving. I’ve also made it with walnuts instead of pecans, which works just as well.
Storage/Reheating
I store the cheesecake covered in the refrigerator for up to 5 days. If I want to keep it longer, I freeze slices wrapped in plastic and foil for up to 2 months. To serve, I thaw slices in the fridge overnight. I don’t reheat this cheesecake since it’s best served chilled or at room temperature.
FAQs
Can I make this cheesecake without a water bath?
Yes, but I like using one because it keeps the cheesecake smooth and prevents cracks. Without it, I sometimes get small cracks, but the caramel topping covers them.
Can I use a boxed brownie mix for the base?
Yes, when I’m short on time, I bake a boxed brownie mix in the springform pan, then pour the cheesecake layer on top.
How do I know when the cheesecake is done?
I gently shake the pan—the edges should be set, and the center should jiggle slightly. It will firm up as it cools.
Can I make the caramel from scratch?
Yes, I often make homemade caramel with sugar, butter, and cream, which tastes richer than store-bought.
Do I need to toast the pecans?
I like to toast them because it enhances their flavor and adds a little crunch, but it’s optional.
Conclusion
I love making this Caramel Pecan Brownie Cheesecake because it feels like a showstopper every time. The fudgy brownie base, creamy cheesecake filling, and caramel-pecan topping come together in layers of flavor and texture that are simply irresistible. It’s the perfect dessert when I want to impress and indulge at the same time.
Print
Caramel Pecan Brownie Cheesecake
- Total Time: 5 hours 20 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
This caramel pecan brownie cheesecake layers fudgy brownie, creamy cheesecake, and gooey caramel with toasted pecans. A decadent dessert dream come true.
Ingredients
For the Brownie Layer:
½ cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
For the Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Caramel Pecan Topping:
½ cup brown sugar, packed
¼ cup heavy cream
2 tablespoons unsalted butter
1 cup chopped pecans
Pinch of salt
½ teaspoon vanilla extract
Instructions
Prepare the Brownie Base:
Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment on the bottom and grease the sides.
In a medium bowl, whisk together melted butter and sugar until glossy.
Add eggs and vanilla; mix until well combined.
Stir in cocoa powder, flour, and salt until just combined.
Spread batter evenly into the prepared pan and bake for 15 minutes. Remove from oven and set aside (it will not be fully baked yet).
2. Make the Cheesecake Layer:
In a large bowl, beat softened cream cheese until smooth.
Add sugar, eggs, and vanilla; beat until creamy and no lumps remain.
Pour cheesecake batter over the partially baked brownie layer and smooth the top.
Bake for 35–40 minutes, or until the center is set with a slight jiggle.
Let cool at room temperature, then chill for at least 4 hours or overnight.
3. Make the Caramel Pecan Topping:
In a saucepan over medium heat, combine brown sugar, heavy cream, and butter.
Bring to a gentle boil, stirring constantly, and cook for 2–3 minutes.
Remove from heat and stir in chopped pecans, salt, and vanilla.
Cool slightly, then pour over the chilled cheesecake.
4. Serve:
Slice with a warm knife for clean edges. Serve chilled or at room temperature.
Notes
You can make the brownie and cheesecake layers a day ahead, then top with caramel just before serving.
Toast pecans for extra depth of flavor.
For easy slicing, chill well and use a sharp knife cleaned between cuts.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
