Caramel brownie cheesecake stacks three favorites: a fudgy brownie base made from a boxed mix, a creamy vanilla cheesecake layer swirled with caramel sauce, and more caramel, whipped cream and chocolate shavings on top. It bakes in a 9-inch springform pan and makes 12 rich slices, and most of the time is hands-off cooling and chilling.
How to make it: Bake the brownie batter in the springform pan at 350°F and let it cool completely. Beat the cream cheese with sugar, vanilla, eggs, sour cream and heavy cream, pour it over the brownie and swirl in caramel. Bake at 325°F for 45 to 50 minutes, cool in the oven with the door ajar, then chill at least 4 hours before topping and slicing.
Why You’ll Love It
- Brownie and cheesecake in one: a fudgy base under a creamy filling.
- Boxed brownie shortcut: no need to make the base from scratch.
- Caramel swirl: ribbons of caramel inside and a drizzle on top.
- Make-ahead dessert: it needs to chill, so it’s perfect for parties.
What Makes Brownie Cheesecake So Special?
Contrast. The brownie base is dense, chewy and deeply chocolatey, while the cheesecake on top is smooth, tangy and light. Caramel ties the two together with a buttery sweetness. Using a brownie base instead of a graham crust also means you get a thick layer of chocolate in every slice.
Ingredient Notes
Brownie mix: one package, plus the eggs, oil and water listed on the box.
Cream cheese: 24 ounces, softened completely for a smooth filling.
Sugar and vanilla: 1 cup granulated sugar and 1 teaspoon vanilla.
Eggs: 3 large, added one at a time.
Sour cream and heavy cream: 1/4 cup each for a creamy, tender texture.
Caramel sauce: 1/2 cup swirled into the filling, plus more for drizzling. Salted caramel adds extra depth.
Garnish: whipped cream and chocolate shavings.
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Ingredients
For the brownie base
- 1 package brownie mix (plus ingredients required on the package)
For the cheesecake
- 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)
To finish
- Whipped cream, for garnish
- Chocolate shavings, for garnish
How to Make Caramel Brownie Cheesecake
1. Bake the brownie base. 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.
2. Make the filling. 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.
3. Swirl in the caramel. 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.
4. Bake and cool. 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.
5. Chill and decorate. 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.
6. Serve and store. 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.
Tips for a Smooth, Crack-Free Cheesecake
- Cool the brownie completely. A warm base melts the filling and makes the layers blur.
- Use room-temperature ingredients. Cold cream cheese and eggs make a lumpy batter.
- Beat on low after adding eggs. Extra air makes the cheesecake puff and crack.
- Don’t overbake. The center should still jiggle slightly; it sets as it chills.
- Cool slowly. Leaving it in the turned-off oven prevents sudden temperature changes.
- Slice with a hot knife. Dip it in hot water and wipe it between cuts.
Variations
- Salted caramel: use salted caramel sauce and sprinkle flaky salt on top.
- Pecans: scatter toasted pecans over the caramel drizzle, turtle-style.
- Homemade brownie base: use your favorite from-scratch brownie batter.
- Chocolate drizzle: add melted chocolate along with the caramel.
- Bars: bake in a 9×13 pan and cut into squares, checking the bake time early.
If you like caramel with your cheesecake, try Salted Caramel Cheesecake, with homemade salted caramel layered inside and poured on top.
If you like cheesecake and caramel together, try Caramel Apple Crisp Cheesecake with cinnamon cream cheese, apples, and oat crumble.
Storage
Keep the cheesecake covered in the refrigerator. Add the whipped cream and caramel drizzle just before serving. For longer storage, freeze slices without toppings, wrapped tightly, and thaw them in the refrigerator.
What to Serve With It
Serve it with coffee, a glass of milk or fresh berries to cut the richness.
More cheesecakes and brownie desserts: lemon meringue cheesecake, cinnamon roll cheesecake, carrot cake cheesecake, pecan cheesecake bars, chocolate brownie cake and salted caramel Kentucky butter cake.
Frequently Asked Questions
Can I make brownie cheesecake with a boxed mix?
Yes. This recipe uses one package of brownie mix for the base.
What’s an easy caramel cheesecake?
Swirl store-bought caramel sauce into a basic cheesecake filling, as here, and drizzle more on top.
Why did my cheesecake crack?
It was overbaked, overbeaten or cooled too quickly. Bake until the center just jiggles and cool it slowly.
Do I need a springform pan?
It makes it easier to remove cleanly. A 9-inch springform is ideal.
Can I make it ahead?
Yes. It needs to chill for hours anyway; make it the day before.
Final Notes
Cool the brownie base, swirl the caramel gently and give the cheesecake time to chill. If you add pecans or salted caramel, tell me in the comments how it turned out.
Caramel Brownie Cheesecake
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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.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
