I’m utterly captivated by this Caramel Brownie Cheesecake—it’s a luxurious triple-layer treat with a fudgy brownie base, creamy cheesecake, and a glossy salted caramel topping. Every slice feels like dessert perfection.

Caramel Brownie Cheesecake

Why You’ll Love This Recipe

I love how this dessert combines rich textures and flavors: dense, chocolate-packed brownie; smooth, tangy cheesecake; and sweet-salty caramel. It’s effortless to make yet impressive, perfect for celebrations or indulging my sweet tooth. Plus, it can be prepared ahead and looks stunning on display.

Ingredients

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

Brownie layer: butter, granulated sugar, cocoa powder, eggs, flour, vanilla, pinch of salt
Cheesecake layer: full-fat cream cheese, granulated and brown sugar, heavy cream, eggs, vanilla paste (or extract)
Caramel topping: salted caramel sauce (homemade or store-bought)
Optional garnish: whipped cream, chocolate shavings, sea salt flakes

Directions

Brownie base: Preheat oven to ~325 °F. Prepare a springform pan, combine melted butter, sugar, cocoa, and salt, then whisk in vanilla, eggs, and flour. Bake for ~15 minutes—just until set.
Cool & chill: Let the base cool, then chill in the fridge while preparing the cheesecake layer.
Cheesecake layer: Beat room-temp cream cheese with sugars and cream until smooth. Add eggs one at a time, then beat in vanilla. Pour over brownie.
Swirl caramel: Drizzle half the caramel over the cheesecake layer and swirl gently with a knife.
Bake: Reduce oven to 325 °F and bake until edges are set but center is slightly wobbly (around 1–1¼ hr total). Gradually cool with oven door ajar to prevent cracks.
Chill completely: Refrigerate for at least 4 hours or overnight for the best texture.
Finish & serve: Release the springform, drizzle with remaining caramel, optionally add whipped cream, chocolate shavings, or salt.

Servings and timing

Prep time: ~30 minutes
Bake time: ~1 hour 15 minutes
Chill time: Minimum 4 hours; better if overnight
Total time: ~5–6 hours
Serves: About 12 slices (based on a 9‑inch springform pan)

Variations

Gluten‑free: Swap all-purpose flour in the brownie base for a gluten-free blend.
Flavor twists: Add espresso powder to the brownie, or orange zest to the cheesecake layer.
Alternative toppings: Use chocolate ganache, berry coulis, or chopped nuts instead of caramel.
Lightened dairy: Substitute half the cream cheese with Greek yogurt.

Storage/reheating

I keep it covered in the fridge for up to 4–5 days. To freeze, I slice, wrap individually, and store for up to a month—thawing overnight in the fridge.

FAQs

Can I make this ahead for a party?

Absolutely—chilling overnight sets it perfectly, and flavors deepen with time.

Do I need a water bath for the cheesecake layer?

Nope. Instead, I gently cool it in the oven—leave the door cracked once it’s done.

How do I prevent cracks?

Leave the oven door ajar to cool slowly, don’t overmix, and let it chill fully before slicing.

Can I use store-bought brownie mix?

Yes—a quality fudgy mix works fine and saves time.

What if I don’t have a springform pan?

A deep pie dish works too—just grease it and use parchment for easier removal.

Conclusion

This Caramel Brownie Cheesecake is my go-to indulgent dessert—it’s rich, show-stopping, and surprisingly doable. Whether it’s a celebration or a cozy weekend treat, it’s pure delight in every bite. I hope you love it as much as I do!