Caramel Brownie Cheesecake
Caramel Brownie Cheesecake is the ultimate dessert indulgence, combining a fudgy brownie crust, creamy cheesecake filling, and a decadent caramel topping. Perfect for holidays, birthdays, or special occasions, this rich and irresistible treat delivers layers of chocolatey, tangy, and buttery caramel bliss in every bite.
Ingredients
- 1 box brownie mix plus ingredients called for on the box or homemade brownie batter
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup caramel sauce store-bought or homemade
- Sea salt optional (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9-inch springform pan.
- Prepare brownie batter according to package directions or using a homemade recipe. Pour into prepared pan and spread evenly.
- Bake brownie base for about 20 minutes, until set but not fully cooked. Cool slightly.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla until fully combined.
- Pour cheesecake batter over the brownie layer and smooth the top.
- Bake for 45–50 minutes, until edges are set but center jiggles slightly.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Chill in refrigerator at least 4 hours or overnight.
- Before serving, drizzle caramel sauce over the top and sprinkle with sea salt if desired.
Notes
For a marbled effect, swirl caramel into cheesecake batter before baking.
Add chopped pecans for a turtle cheesecake twist.
Drizzle chocolate ganache along with caramel for extra richness.
Swap brownie base for a chocolate cookie crust for a lighter version.
Store in an airtight container in the fridge up to 5 days or freeze slices up to 2 months.