Name: Decadent Caramel Brownie Cheesecake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 tsp salt; 1/4 tsp baking powder; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup soft caramel candies (or homemade caramel); 2 tbsp heavy cream; Pinch of sea salt (optional)

This Decadent Caramel Brownie Cheesecake is a dream come true for dessert lovers. I combine three irresistible layers—fudgy brownie, velvety cheesecake, and a smooth caramel topping—for a truly show-stopping dessert. Every bite is a luxurious mix of textures and flavors, making this an unforgettable treat that’s perfect for celebrations, gatherings, or whenever I want to spoil myself or guests with something spectacular.

Ingredients

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

For the Brownie Layer:

1/2 cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

For the Caramel Topping:

1 cup soft caramel candies (or homemade caramel)

2 tbsp heavy cream

Pinch of sea salt (optional)

Directions

I preheat the oven to 325°F (163°C), then grease a 9-inch springform pan and line the bottom with parchment paper.

In a bowl, I mix melted butter with sugar until smooth. Then I add the eggs and vanilla, stirring until fully combined.

I sift in cocoa powder, flour, salt, and baking powder, mixing just until the batter is incorporated.

I spread the brownie batter evenly into the prepared pan and bake it for 20 minutes. After baking, I let it cool slightly.

While the brownie base is cooling, I make the cheesecake layer by beating cream cheese and sugar until creamy. Then I add the eggs one at a time, mixing well, and finish with vanilla extract.

I pour the cheesecake mixture over the cooled brownie layer and smooth the top.

I bake the cheesecake for 40–45 minutes, until the center is set and just a little jiggly.

Once baked, I cool the cheesecake completely at room temperature, then chill it in the fridge for at least 4 hours or overnight.

For the caramel topping, I melt the caramel candies with heavy cream over low heat, stirring until smooth. I let it cool slightly before pouring it over the chilled cheesecake.

I finish it off with a sprinkle of sea salt (if I’m in the mood for a sweet-salty combo), then slice and serve it chilled.

Servings and timing

Servings: 12

Prep Time: 25 minutes

Cook Time: 65 minutes

Total Time: 1 hour 30 minutes

Calories per serving: 420 kcal

Variations

Salted Caramel Pecan: I sometimes stir in chopped toasted pecans into the caramel for a crunchy twist.

Chocolate Swirl Cheesecake: Before baking, I swirl some melted chocolate into the cheesecake layer for extra richness.

Espresso Kick: A teaspoon of instant espresso in the brownie batter deepens the chocolate flavor beautifully.

Fruit Topping: Instead of caramel, I’ve tried topping this cheesecake with raspberry sauce or cherry compote for a fruity finish.

Gluten-Free Option: I swap the all-purpose flour with a 1:1 gluten-free blend, and it still turns out fantastic.

Storage/Reheating

I store leftover cheesecake in the fridge, tightly covered or in an airtight container, for up to 5 days. It keeps well and tastes even better the next day. For longer storage, I freeze individual slices wrapped in plastic wrap and foil, then place them in a freezer-safe container. When I’m ready to enjoy a slice, I let it thaw in the fridge overnight. I don’t recommend reheating this dessert, since it’s best served chilled.

FAQs

How do I know when the cheesecake is done baking?

I look for a gently set center that jiggles slightly when I shake the pan. It should not be liquidy or overly firm. The edges may puff up slightly and pull away from the sides.

Can I use store-bought caramel sauce instead of melting candies?

Yes, I’ve used a high-quality store-bought caramel sauce in a pinch. I just make sure it’s thick enough to set when poured over the chilled cheesecake.

Can I make this cheesecake ahead of time?

Absolutely. I often make it a day in advance and let it chill overnight. That helps the layers set perfectly and makes slicing easier.

Can I use a boxed brownie mix?

If I’m short on time, I’ll use a boxed mix, but I prefer the homemade brownie base for its rich, chewy texture that holds up beautifully under the cheesecake.

What can I do if my cheesecake cracks?

Cracks aren’t the end of the world—especially since I’m covering the top with caramel. To prevent them, I let the cheesecake cool gradually and avoid overmixing the batter.

Conclusion

This Decadent Caramel Brownie Cheesecake is my go-to when I want to deliver a truly memorable dessert. With its indulgent layers and smooth, rich flavors, it’s always a hit. I love how it blends classic comfort with a touch of elegance, making it ideal for both casual get-togethers and special celebrations. It’s the kind of dessert I look forward to making—and savoring—again and again.

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