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.
It starts with a gooey brownie base, which gives the cheesecake a chocolatey foundation. When the brownies are firmed and cool, they’re covered with a silky, creamy layer of cheesecake, swirled lazily with rich caramel sauce. Every bite is a harmonious counterpoint of tangy cream cheese, sweet caramel and assertive 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: Before you start off, preheat your oven to 350°F (175°C) — you’ll need it when you go to bake your brownie base in step 2.
Preheat oven to 350°F and butter or give a coating of non-stick spray to a 9-inch springform pan. This helps it release from the pan a little easier once baked.
Make the Brownie Batter: Mix up the brownie batter according to the package directions — which is usually to combine brownie mix with eggs, oil and water and stir until smooth.
Pour and Spread: Add the batter to the greased pan and spread it evenly with a spatula to ensure even baking.
Brownie base: Bake brownies for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Prevent brownies from being too fudgy.
Cool Completely: Let brownie base cool completely on wire rack. Chilling is necessary to ensure that the cheesecake layer doesn’t melt into the brownies.
Make the Cheesecake Layer
Beating in the Cream Cheese: Use a large bowl and beat softened cream cheese until the mix is completely smooth and creamy, which would get rid of the lumps.
Gradually beat in the granulated sugar, followed by the vanilla extract, until completely incorporated.
Add the Egg: Add the egg, one at a time, beating well after each addition until smooth batter forms. Scrape the sides down as necessary.
Sour Cream and Heavy Cream: Stir sour cream and heavy cream into the mixture and process until pureed and very smooth.
Pour the Cheesecake Mixture: Add the cheesecake mixture on top of the brownie base, using your spatula to even it out.
Add the Caramel Swirl
Caramel Sauce: Drizzle a thick layer of caramel sauce on top of the cheesecake layer so that the flavor really comes through.
Make the Swirl: With the knife or toothpick, gently swirl the caramel into the cheesecake to make a marbled pattern. Don’t overmix for gorgeous little, separate swirls.
Bake the Cheesecake
Prepping for Baking: Set the springform pan on a baking sheet to catch drips.
Bake: Bake for 45-50 minutes, or until the edges are set but the centre still jiggles a little when shaken for perfectly creamy cheesecake.
Cool in oven: Turn off oven; prop door open. This will help prevent the cheesecake from cracking, then allow the cheesecake to cool in the oven for about 1 hour.
Chill and Garnish
Chill: Transfer the cooled cheesecake to the refrigerator, and leave to chill for at least 4 hours or ideally overnight so that it sets completely.
Cool and release: Once cooled, if necessary, run a knife around the edge to release the sides of the springform pan.
NOTE: If desired, drizzle with additional caramel sauce to garnish. (If you like) Top with whipped cream and chocolate shavings.
Serve and Enjoy
Cut and serve: Slice the Caramel Brownie Cheesecake and serve. The fudgy brownie base, creamy cheesecake, and swirls of caramel are sure to impress.
Storing: Any remaining bacon should be covered with plastic wrap or kept in an airtight container in the refrigerator. The cheesecake is good for days, and 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: Blend 1 cup melted chocolate chips into the cheesecake batter for a particularly decadent chocolate cheesecake layer. For double-chocolate caramel treats, swirl with the caramel as instructed.
Salted Caramel: For a more gourmet touch, sprinkle some salt over the caramel swirl before 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: Substitute the caramel sauce for dulce de leche for a richer, creamier caramel flavor. The swirls will be thicker, so you’ll get beautiful ribbons throughout the cheesecake.
Espresso Infused: Stir 1 tablespoon instant espresso powder into the brownie batter or the cheesecake layer for mocha-flavored brownie cheesecake. 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.