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Caramel Brownie Cheesecake Recipe

A decadent Caramel Brownie Cheesecake that layers rich, fudgy brownie, creamy cheesecake, and a silky homemade caramel topping. This show-stopping dessert is perfect for holidays, dinner parties, or whenever you're craving something truly indulgent.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 620 kcal

Ingredients
  

For the Brownie Base:

  • ½ cup 1 stick unsalted butter, melted
  • ¾ cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • ½ cup semi-sweet chocolate chips optional

For the Cheesecake Layer:

  • 24 oz 3 packages cream cheese, softened
  • ¾ cup granulated sugar
  • 1 cup sour cream room temperature
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour

For the Caramel Topping:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter room temperature
  • ½ cup heavy cream room temperature
  • ½ tsp sea salt optional

Instructions
 

Step 1: Make the Brownie Base

  • Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment and grease the sides.
  • In a bowl, whisk melted butter with sugars, eggs, and vanilla.
  • Sift in cocoa, flour, and salt. Mix until just combined. Fold in chocolate chips.
  • Spread the batter in the pan. Bake for 20–25 minutes. Cool while prepping cheesecake.

Step 2: Prepare the Cheesecake Filling

  • Beat cream cheese until smooth. Add sugar and blend well.
  • Mix in sour cream, flour, and vanilla. Add eggs one at a time, mixing on low speed.
  • Pour the cheesecake mixture over the cooled brownie base.

Step 3: Bake the Cheesecake

  • Wrap the pan in foil. Place it in a large pan and fill with hot water halfway up the sides.
  • Bake at 325°F for 50–60 minutes, until edges are set and the center is slightly jiggly.
  • Cool in the oven for 1 hour, then refrigerate for at least 6 hours or overnight.

Step 4: Make the Caramel Sauce

  • In a saucepan, melt the sugar over medium heat, stirring constantly until it turns amber.
  • Add butter and stir until melted.
  • Slowly whisk in cream. Stir in sea salt if using.
  • Let cool before drizzling over chilled cheesecake.

Step 5: Assemble and Serve

  • Release cheesecake from the springform pan.
  • Pour caramel on top, allowing some to drip over the sides.
  • Slice and serve. Garnish with sea salt flakes, nuts, or chocolate shavings if desired.

Notes

  • Avoid cracks: Bake in a water bath and don’t overmix the batter.
  • Make ahead: Chill overnight for best texture and flavor.
  • Storage: Refrigerate for up to 5 days. Freeze slices without caramel for up to 2 months.
  • Variations: Try adding espresso powder for mocha flavor, chopped pecans for crunch, or peanut butter swirls for richness.