Indulge in the ultimate dessert with Caramel Brownie Cheesecake, a decadent masterpiece combining a fudgy brownie base, creamy cheesecake, and luscious caramel swirls. Perfect for birthdays, holidays, or any special occasion, this rich layered dessert is ready in about 2 hours and will steal the show at any gathering.
Why You’ll Love Caramel Brownie Cheesecake
- Triple-Layer Bliss: Fudgy brownie, velvety cheesecake, and gooey caramel in every bite.
- Show-Stopping Dessert: Impresses guests with its stunning look and taste.
- Customizable: Use boxed brownie mix or homemade for ease or control.
- Balanced Flavors: Tangy cheesecake offsets the sweet caramel and chocolate.
- Perfect for Occasions: Ideal for celebrations or indulgent treats.
Ingredients for Caramel Brownie Cheesecake
Here’s what you need for this rich layered dessert recipe (serves 10–12):
Brownie Base:
- 1 box (18.3 oz) brownie mix (or homemade recipe)
- Ingredients per brownie mix (typically 2 eggs, ½ cup vegetable oil, ¼ cup water)
Cheesecake Filling:
- 24 oz (680g) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 tsp (5ml) vanilla extract
- 1 cup (240g) sour cream
- 3 large eggs
Caramel Topping:
- ½ cup (120ml) caramel sauce, plus extra for drizzling
Equipment
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Stand mixer or hand mixer
- Spatula
- Measuring cups and spoons
- Baking sheet (for optional water bath)
Ingredient Tips
- Use full-fat cream cheese for a rich, creamy texture.
- Store-bought or homemade caramel sauce works; homemade adds deeper flavor.
- Sour cream enhances tanginess; full-fat Greek yogurt can substitute.
- Ensure eggs are at room temperature for smooth blending.
- Choose a fudgy brownie mix for the best texture.
Directions for Caramel Brownie Cheesecake
Let’s create this rich layered dessert recipe—decadent, creamy, and irresistible!
Prepare the Brownie Base
- I preheat the oven to 350°F (175°C), grease a 9-inch springform pan, and line the bottom with parchment paper.
- I prepare the brownie batter according to the box instructions (or my favorite homemade recipe), mixing eggs, oil, and water as needed.
- I pour the batter into the pan and bake for 20–22 minutes until the edges are set but the center is slightly underbaked.
- I let it cool slightly while preparing the cheesecake layer.
Make the Cheesecake Filling
- In a large bowl, I beat 24 oz softened cream cheese with a mixer on medium until smooth.
- I add 1 cup granulated sugar and 1 tsp vanilla extract, mixing until combined.
- I incorporate 1 cup sour cream for a silky texture, then add 3 eggs one at a time, mixing on low just until blended to avoid cracks.
Add Caramel Swirl
- I pour the cheesecake filling over the cooled brownie base, smoothing the top.
- I drizzle ½ cup caramel sauce over the filling and use a knife to gently swirl it for a marbled effect, ensuring an even surface.
Bake and Cool
- I lower the oven to 325°F (160°C) and bake the cheesecake for 50–60 minutes until the edges are set and the center is slightly jiggly.
- I turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
- I then cool it completely at room temperature before chilling in the fridge for at least 4 hours, preferably overnight.
Serve
- I remove the cheesecake from the pan, drizzle with extra caramel sauce, and slice.
- I serve chilled or at room temperature for maximum flavor.
Nutrition
- Prep Time: 30 minutes
- Bake Time: 90 minutes
- Chill Time: 4 hours
- Total Time: ~6 hours
- Servings: 10–12
- Calories: ~450 kcal per slice
- Macros per Slice: 45g carbs, 8g protein, 28g fat, 1g fiber
Variations
Try these twists on this recipe:
- Salted Caramel: Sprinkle flaky sea salt over the caramel, inspired by LaylaCooks’ Twix Cookies.
- Nutty Crunch: Add ½ cup chopped pecans to the brownie batter.
- Chocolate Chips: Mix ½ cup mini chocolate chips into the cheesecake layer.
- Gluten-Free: Use a gluten-free brownie mix and ensure caramel is gluten-free.
- Mini Cheesecakes: Bake in muffin tins for 20–25 minutes for bite-sized treats.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing contrast.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad to balance richness.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store the cheesecake in an airtight container in the fridge for up to 5 days. For freezing, I wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months, thawing overnight in the fridge. I make it a day ahead for the best texture and flavor.
Serving Tips
- Presentation: Serve on a cake stand with caramel drizzles for a stunning look.
- Garnish: Top with whipped cream or chocolate shavings for elegance.
- Pairing: Enjoy with LaylaCooks’ Sweet Potato Toast for a unique dessert board.
- Portion Size: 1 slice per person.
- Occasions: Perfect for birthdays, holidays, or dinner parties.
FAQs
Can I use homemade caramel sauce?
Yes, homemade caramel adds richer flavor; ensure it’s thick for swirling.
Do I need a water bath?
It’s optional to prevent cracks; wrap the pan in foil if using one.
Can I make this gluten-free?
Use a gluten-free brownie mix and confirm the caramel sauce is gluten-free.
Why did my cheesecake crack?
Overmixing eggs or skipping the gradual cooling can cause cracks.
Can I use low-fat cream cheese?
Full-fat is best for texture; low-fat may result in a less creamy cheesecake.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Caramel Brownie Cheesecake is a decadent, crowd-pleasing dessert that combines fudgy brownies, creamy cheesecake, and caramel swirls. This rich layered dessert recipe is perfect for any celebration or indulgent moment. Try this recipe and wow your guests!
Caramel Brownie Cheesecake
Caramel Brownie Cheesecake is a decadent, crowd-pleasing dessert that combines fudgy brownies, creamy cheesecake, and caramel swirls. This rich layered dessert recipe is perfect for any celebration or indulgent moment.
Ingredients
For the Brownie Base:
- 1 box 18.3 oz brownie mix (or homemade recipe)
- Ingredients per brownie mix typically 2 eggs, ½ cup vegetable oil, ¼ cup water
For the Cheesecake Filling:
- 24 oz 680g full-fat cream cheese, softened
- 1 cup 200g granulated sugar
- 1 tsp 5ml vanilla extract
- 1 cup 240g sour cream
- 3 large eggs
For the Caramel Topping:
- ½ cup 120ml caramel sauce, plus extra for drizzling
Instructions
Prepare the Brownie Base
- I preheat the oven to 350°F (175°C), grease a 9-inch springform pan, and line the bottom with parchment paper. I prepare the brownie batter according to the box instructions (or my favorite homemade recipe), mixing eggs, oil, and water as needed. I pour the batter into the pan and bake for 20–22 minutes until the edges are set but the center is slightly underbaked. I let it cool slightly while preparing the cheesecake layer.
Make the Cheesecake Filling
- In a large bowl, I beat 24 oz softened cream cheese with a mixer on medium until smooth. I add 1 cup granulated sugar and 1 tsp vanilla extract, mixing until combined. I incorporate 1 cup sour cream for a silky texture, then add 3 eggs one at a time, mixing on low just until blended to avoid cracks.
Add Caramel Swirl
- I pour the cheesecake filling over the cooled brownie base, smoothing the top. I drizzle ½ cup caramel sauce over the filling and use a knife to gently swirl it for a marbled effect, ensuring an even surface.
Bake and Cool
- I lower the oven to 325°F (160°C) and bake the cheesecake for 50–60 minutes until the edges are set and the center is slightly jiggly. I turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. I then cool it completely at room temperature before chilling in the fridge for at least 4 hours, preferably overnight.
Serve
- I remove the cheesecake from the pan, drizzle with extra caramel sauce, and slice. I serve chilled or at room temperature for maximum flavor.
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.
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