Name: Creamy Caramel Brownie Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup pure maple syrup or honey; 1/4 cup coconut oil or melted butter; 2 teaspoons vanilla extract; 1/4 cup milk of choice; 1 1/2 cups plain Greek yogurt or dairy-free yogurt; 8 oz cream cheese (regular or vegan), softened; 1/4 cup maple syrup or agave; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; Pinch of salt; 1/4 cup coconut sugar or brown sugar; 2 tablespoons coconut milk or heavy cream; 1 tablespoon coconut oil or butter; 1/2 teaspoon vanilla extract; Pinch of salt

Decadent layers of rich chocolate brownie, velvety vanilla cheesecake, and silky caramel sauce come together in this indulgent dessert that feels like a celebration with every bite. Whether I’m serving it at a holiday gathering or simply treating myself on a weekend, this brownie cheesecake always steals the show.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Base:

1/2 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 cup pure maple syrup or honey

1/4 cup coconut oil or melted butter

2 teaspoons vanilla extract

1/4 cup milk of choice

For the Cheesecake Layer:

1 1/2 cups plain Greek yogurt or dairy-free yogurt

8 oz cream cheese (regular or vegan), softened

1/4 cup maple syrup or agave

1 tablespoon cornstarch

1 teaspoon vanilla extract

Pinch of salt

For the Caramel Topping:

1/4 cup coconut sugar or brown sugar

2 tablespoons coconut milk or heavy cream

1 tablespoon coconut oil or butter

1/2 teaspoon vanilla extract

Pinch of salt

Directions

I preheat the oven to 325°F (160°C), then line an 8-inch springform pan with parchment paper and lightly grease the sides.

In a mixing bowl, I whisk together cocoa powder, flour, salt, and baking soda. Then I stir in maple syrup, coconut oil, vanilla, and milk until just combined.

I spread the brownie batter evenly into the pan and bake for 12–14 minutes—just until it’s set but not fully baked through.

While that bakes, I beat together the yogurt, cream cheese, maple syrup, cornstarch, vanilla, and salt until smooth and creamy for the cheesecake layer.

I pour the cheesecake mixture over the slightly baked brownie base and smooth the top.

I return it to the oven and bake for 35–40 minutes, until the center is just set with a slight jiggle. After turning off the oven, I leave the cheesecake inside with the door slightly open for 10 minutes.

I then cool the cheesecake at room temperature before chilling it in the fridge for at least 4 hours or overnight.

For the caramel, I combine coconut sugar, coconut milk, and coconut oil in a small saucepan. I simmer it over medium heat for 3–5 minutes, stirring often, until thickened. After removing it from heat, I stir in vanilla and salt.

Once the cheesecake is chilled, I drizzle the caramel sauce over the top just before serving.

Servings and timing

This recipe makes 10 servings.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: Approximately 310 kcal per slice

Variations

Vegan Version: I use dairy-free yogurt and vegan cream cheese, along with maple syrup or agave.

Gluten-Free Option: I swap the all-purpose flour with a gluten-free baking blend.

Nutty Crunch: I like to sprinkle chopped pecans or walnuts over the caramel for added texture.

Chocolate Boost: Adding a handful of chocolate chips to the brownie layer makes it even more decadent.

Fruit Swirl: Sometimes, I swirl in raspberry puree into the cheesecake layer for a fruity twist.

Storage/Reheating

I store leftovers in the refrigerator, tightly covered, for up to 5 days. The cheesecake sets even better after a day or two. If I want to enjoy it warm, I microwave a slice for about 10–15 seconds to slightly soften the caramel. I don’t recommend freezing this dessert, as the texture of the cheesecake may change once thawed.

FAQs

How do I know when the cheesecake layer is done baking?

I check that the center is mostly set but still has a slight jiggle. It will firm up more as it cools.

Can I make this cheesecake ahead of time?

Yes, I usually make it a day in advance and store it in the fridge overnight. It allows the flavors to fully develop and the layers to set properly.

What can I use instead of a springform pan?

If I don’t have a springform pan, I use a regular 8-inch cake pan lined with parchment, but I make sure to leave overhang for easy lifting.

Can I make this dessert completely refined sugar-free?

Absolutely. I stick with maple syrup, coconut sugar, and natural ingredients to keep it free of refined sugars.

Is it okay to use low-fat cream cheese?

Yes, but I’ve found that full-fat cream cheese gives the creamiest texture. Low-fat versions may make the cheesecake slightly less rich.

Conclusion

This Creamy Caramel Brownie Cheesecake is the kind of dessert I turn to when I want to impress guests or simply satisfy my sweet cravings with something truly special. With its gooey brownie base, silky cheesecake layer, and dreamy caramel drizzle, it’s the ultimate dessert trifecta—comforting, elegant, and unforgettable.

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