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Caramel Brownie Cheesecake

Amelia
This Caramel Brownie Cheesecake is the ultimate decadent dessert! Featuring a fudgy brownie crust, creamy cheesecake filling, and a buttery caramel drizzle, it’s a show-stopping treat perfect for special occasions, holidays, or when you just want to impress.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 7 hours
Total Time 8 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 610 kcal

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Measuring Cups and Spoons
  • Parchment Paper
  • Whisk

Ingredients
  

For the Brownie Layer:

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • ⅓ cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder

For the Cheesecake Filling:

  • 24 oz cream cheese (3 blocks), softened
  • 1 cup granulated sugar
  • ½ 1/2 cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tbsp 6 tbsp butter
  • ½ cup heavy cream
  • Pinch of sea salt (optional)

Instructions
 

Prepare the Brownie Crust:

  • Preheat your oven to 350°F (175°C).
  • Line a 9-inch springform pan with parchment paper.
  • In a bowl, mix melted butter, sugar, eggs, cocoa powder, flour, salt, and baking powder until combined.
  • Pour batter into the pan and bake for 20-22 minutes until the edges are set. Let cool.

Make the Cheesecake Filling:

  • Reduce oven temperature to 325°F (160°C).
  • In a large bowl, beat softened cream cheese until smooth.
  • Add sugar and mix well.
  • Mix in sour cream, then add eggs one at a time.
  • Stir in vanilla extract.
  • Pour cheesecake filling over the cooled brownie crust.

Bake the Cheesecake:

  • Wrap the bottom of the pan in foil and place in a water bath.
  • Bake for 55-65 minutes until edges are set but center slightly jiggles.
  • Turn off the oven and let it rest for 1 hour.
  • Chill in the refrigerator for at least 6 hours or overnight.

Make the Caramel Sauce:

  • In a saucepan over medium heat, melt sugar, stirring until amber in color.
  • Add butter and stir until melted.
  • Slowly pour in heavy cream while stirring constantly.
  • Let cool slightly before drizzling over the cheesecake.

Notes

  • Use boxed brownie mix for convenience.
  • Let ingredients come to room temperature for a smooth cheesecake filling.
  • Store cheesecake in the fridge for up to 5 days.
  • Freeze slices (without caramel topping) for up to 2 months.

Nutrition

Calories: 610kcalCarbohydrates: 58gProtein: 8gFat: 40gSaturated Fat: 24gCholesterol: 150mgSodium: 250mgFiber: 1gSugar: 46g
Keyword Caramel Brownie Cheesecake
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