The EASIEST dessert ever: Caramel Brownie Cheesecake Recipe! This show-stopping dessert combines three all-time favorites — fudgy brownies, creamy cheesecake and gooey caramel — to create a rich and wonderful dessert that will always impress, anywhere you serve it. With its layered textures and decadent flavors, it’s the kind of dessert that will make you look like a whiz in the kitchen, even if it’s easier than you might think.
The magic begins with a gooey brownie base, giving the cheesecake a chocolatey base. When the brownies are just right and cool, they’re topped with a smooth, creamy layer of cheesecake, swirled gently with rich caramel sauce. Each bite perfectly balances the tanginess of cream cheese, the sweetness of caramel and the boldness of deep, dark chocolate.
Cheesecake is baked and then sets in the fridge, mingling the flavors until they are a beautifully creamy experience. Drizzled with extra caramel sauce, topped with a dollop of whipped cream and sprinkled with chocolate shavings, it’s dessert that looks as good as it tastes. This is the kind of special treat that elevates an otherwise ordinary dinner into something special, or makes a celebration truly memorable. Just make sure to snag a slice fast—this one goes quick!
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Why You’ll Love It:
Decadent Layers: Two of the tastiest treats, brownies and cheesecake, are joined together in this dessert. The fudgy brownie base pairs perfectly with the smooth, creamy cheesecake layer for a show-stopping dessert as beautiful as it is delicious.
Caramel Swirl: The caramel sauce provides a sweet, buttery note that takes the whole cheesecake to the next level. The marbled caramel looks gorgeous and tastes heavenly throughout every bite.
Why This Cheesecake Is Perfect: It’s great for birthdays, holidays, or any time you want to wow your guests! It seems fancy, but is simple enough to prepare at home.
Make-Ahead: Cheesecake tastes so much better the next day, so this recipe is ideal for make-ahead. Stronger flavor and texture: Chill overnight.
Key Ingredients:
Brownie Mix: Using a box brown mix (a store-bought brownie mix) makes the recipe super easy and fast, but feel free to use a favorite homemade brownie recipe if you’d like. And do bake the brownies until just set; they should have a fudgy base, not a dry one.
Cream Cheese: Full-fat cream cheese is the secret to that perfectly rich and creamy cheesecake layer. Just make sure to let it come to room temperature before you beat it, to get a mixture perfectly smooth and lump free.
Sour Cream and Heavy Cream: These two components create a rich, creamy filling that has a hint of tanginess to balance out the sweetness of the caramel. If you don’t have sour cream, you can use Greek yogurt for a similar consistency.
Caramel Sauce: Either a store-bought caramel sauce or homemade recipe will work. However, a thicker caramel sauce will keep its shape better swirled into the cheesecake.
Optional: Whipped Cream and Chocolate Shavings — These are particularly special for those who want a little more decadence and indulgence with each slice. For a professional touch, use a vegetable peeler to make such chocolate curls from a chocolate bar.
–> Full list of ingredient with amounts and recipe Instructions can be found in the recipe card at the bottom of the page
How to Prepare Caramel Brownie Cheesecake
Prepare the Brownie Base
Preheat the Oven: Start by preheating your oven to 350°F (175°C) so it’s ready to bake when you assemble your brownie base.
Lightly grease a 9-inch springform pan with butter or non-stick spray. This allows the brownies to easily release after baking.
Prepare the Brownie Batter: Combine the brownie batter according to the package directions—generally, that means mixing brownie mix with eggs, oil, and water until smooth.
Pour and Spread: Transfer the prepared batter into the greased pan, spreading it evenly with a spatula for even baking.
Brownie Base: Bake brownies for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Prevents brownies from being too fudgy.
Cool Completely: Let the brownie base cool fully on a wire rack. Chilling is necessary so that the cheesecake layer does not melt into the brownies.
Make the Cheesecake Layer
Bring the Oven Down: Lower the oven to 325°F (160°C) in prep for the cheesecake bake.
Beat the Cream Cheese: In a big bowl, beat softened cream cheese until smooth and creamy, which helps to eradicate lumps.
Add Sugar and Vanilla: Gradually mix in the granulated sugar, followed by vanilla extract, and beat until fully incorporated.
Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition to keep the batter smooth. Scrape down the sides as necessary.
Incorporate Sour Cream and Heavy Cream: Stir the sour cream and heavy cream into the mixture until it is smooth and creamy.
Pour the Cheesecake Mixture: Pour the cheesecake mixture onto the brownie base and level it.
Add the Caramel Swirl
Caramel Sauce: Add a very generous drizzle of caramel sauce over the cheesecake layer, so that you can be assured of a strong caramel flavor.
Create the Swirl: Gently swirl the caramel into the cheesecake with the knife or toothpick, to create a marbled effect. Don’t overmix for pretty, separate swirls.
Bake the Cheesecake
Get Ready to Bake: Set the springform pan on a baking sheet to catch drips.
Bake: Bake for 45-50 minutes, or until the edges are set and the center jiggles slightly when shaken for perfectly creamy cheesecake.
Cool in oven: Turn off the oven, leaving the door slightly ajar. Allow the cheesecake to cool in the oven for about 1 hour to help keep it from cracking.
Chill and Garnish
Chill: Move the cooled cheesecake into the refrigerator, and leave to chill for at least 4 hours or ideally overnight to set completely.
Let cool and loosen: Allow the cheesecake to cool, and once it has, use a knife around the edges if necessary to release the sides of the springform pan.
NOTE: You can drizzle additional caramel sauce on top for garnish if desired. (Optional) Top with whipped cream and chocolate shavings if desired.
Serve and Enjoy
Cut and serve: Cut the Caramel Brownie Cheesecake into slices and serve. The fudgy brownie base, creamy cheesecake, and swirls of caramel is bound to impress.
Storage: Any leftover bacon should be stored, covered with plastic wrap or in an airtight container, in the refrigerator. The cheesecake will last for several days, and it can be frozen for longer storage. Enjoy every last bite!
Serving Suggestions:
Anyways, here is your link to the Caramel Brownie Cheesecake video. The bitter notes of the coffee are a perfect complement to the rich, creamy flavors of the cheesecake.
Serve with Fresh Fruit: Add a little zest–top it off with sliced strawberries, raspberries, or even bananas. The sharpness of the fruit is in stark relief to the sweet caramel.
Serve with Ice Cream: Because we want to add another level of indulgence to dessert, serve alongside a scoop of vanilla or caramel ice cream. The cold ice cream slowly melting into the warm flavors of the cheesecake is pure heaven.
Make It a Sundae: Crumble leftover slices on top of a bowl of ice cream, drizzle with more caramel sauce and top with nuts for a fun take on an old-fashioned sundae.
Storage/Meal Prep Tips:
Refrigerator: Place any leftover cheesecake in the refrigerator and cover tightly with plastic wrap or use an airtight container. It will last well for 3-4 days, so it’s a perfect make-ahead dessert.
Freezing: You can freeze slices or the whole cheesecake, if you want to save some for later. Wrap it in plastic wrap and then a layer of aluminum foil to prevent freezer burn. Freeze for up to 2 months. To serve, thaw overnight in the fridge.
Chill, baby: Cheesecake should be served cold and from the fridge. And make sure it’s chilled for at least 4 hours before serving to get the right texture. Chilling overnight is even better, as it gives the flavors a chance to fully blossom.
Preventing Cracks: Turning off the oven and allowing the cheesecake to cool slowly with the oven door ajar helps prevent cracks. If you do break a leg, don’t panic! You can absolutely hide any imperfections behind a generous drizzle of caramel sauce and whipped cream.
Variations:
Chocolate-Caramel Cheesecake: Mix 1 cup of melted chocolate chips into the cheesecake batter for an especially rich chocolate cheesecake layer. Swirl with caramel as directed for a double-chocolate caramel treat.
Salted Caramel: For a more gourmet touch, add a sprinkle of salt over the caramel swirl prior to baking. It brings a great balance to the sweetness of the caramel and rounds out the flavors.
Nutty twist: Fold ½ cup of chopped pecans or walnuts into the brownie batter before baking. They provide a great crunch with the smooth creaminess of the cheesecake.
Dulce de Leche Swirl: Instead of caramel sauce, use dulce de leche for a richer, creamier caramel flavor. The swirls will be a little thicker, leading to gorgeous ribbons throughout the cheesecake.
Espresso Infused: Stir 1 tablespoon instant espresso powder into the brownie batter or the cheesecake layer for a mocha-flavored twist. The coffee notes go beautifully with the caramel and chocolate.
Conclusion:
Caramel Brownie Cheesecake Recipe A dessert that checks every box for me — rich, creamy, just the right amount of sweet! It’s show-stopping enough to steal the show on your dessert table but easy enough to put together in just a few moves. Fudgy brownie meets silky cheesecake, meets sweet caramel swirls — perfection.
Whether it’s on the menu for a holiday dinner, a birthday celebration or just to treat yourself, everyone around the table will smile at this cheesecake. And don’t forget to reserve yourself an extra slice — after that hard work you don’t need to skimp on the enjoyment!
Caramel Brownie Cheesecake
Ingredients
- 1 package brownie mix plus ingredients required on the package
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup caramel sauce plus extra for drizzling
- whipped cream for garnish
- chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with butter or non-stick spray. Prepare the brownie batter according to the package instructions, usually mixing with eggs, oil, and water until smooth. Pour the batter into the greased pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs. Cool completely on a wire rack.
- Lower the oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese until smooth. Gradually mix in the sugar, then add the vanilla extract. Add eggs one at a time, beating well after each addition. Blend in sour cream and heavy cream until smooth. Pour the mixture over the cooled brownie base, spreading it evenly.
- Drizzle caramel sauce over the cheesecake layer. Using a knife or toothpick, gently swirl the caramel into the cheesecake to create a marbled effect. Avoid overmixing to maintain distinct swirls.
- Place the springform pan on a baking sheet to catch any drips. Bake at 325°F (160°C) for 45-50 minutes, or until the edges are set and the center jiggles slightly when shaken. Turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for 1 hour to prevent cracks.
- Transfer the cooled cheesecake to the fridge and chill for at least 4 hours, or preferably overnight. Carefully remove the cheesecake from the springform pan using a knife around the edges if needed. Drizzle with extra caramel sauce and garnish with whipped cream and chocolate shavings before serving.
- Slice and serve the Caramel Brownie Cheesecake. Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. The cheesecake can be kept for several days or frozen for longer storage.