There are desserts that you enjoy and then there are desserts that leave a mark on your memory. Caramel Brownie Cheesecake belongs in the second category.
Imagine a fudgy brownie crust acting as the base, a luscious layer of creamy cheesecake on top, and a glossy drizzle of homemade salted caramel cascading down the sides. It’s indulgent, rich, and every bite feels like a celebration.
This recipe combines three iconic desserts — brownies, cheesecake, and caramel — into one masterpiece.
Print
Caramel Brownie Cheesecake – The Dessert You’ll Never Forget
This Caramel Brownie Cheesecake layers a fudgy brownie base, ultra-creamy vanilla cheesecake, and ribbons of salted caramel for a bakery-worthy showpiece at home. With a gentle water bath and low-mix method, you’ll get a smooth, crack-free custard and picture-perfect slices every time.
- Total Time: 8 hours 30 minutes
- Yield: 12–14 slices
Ingredients
Brownie Crust
½ cup (113 g) unsalted butter, melted and slightly cooled
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (64 g) unsweetened cocoa powder
¾ cup (95 g) all-purpose flour
¼ tsp fine sea salt
1 tsp instant espresso powder (optional)
½ cup (90 g) mini chocolate chips (optional)
Cheesecake Filling
24 oz (680 g) cream cheese, full-fat bricks, room temperature
¾ cup (150 g) granulated sugar
¼ cup (55 g) light brown sugar, packed
¾ cup (180 g) sour cream, room temperature
¼ cup (60 ml) heavy cream, room temperature
1 Tbsp vanilla extract
1 Tbsp cornstarch (or 2 Tbsp all-purpose flour)
3 large eggs, room temperature
Salted Caramel
1 cup (200 g) granulated sugar
6 Tbsp (85 g) unsalted butter, room temperature, cubed
½ cup (120 ml) heavy cream, warmed
½–¾ tsp flaky sea salt, to taste
Topping (optional)
1 cup brownie chunks (from extra brownies or trimmings)
¼ cup (45 g) mini chocolate chips
Extra salted caramel + flaky sea salt for finishing
Instructions
Prep Pan & Oven
Preheat oven to 325°F (165°C). Wrap a 9-inch springform pan in 2–3 layers of heavy-duty foil (or use a silicone water-bath wrap). Boil water for the water bath.Make the Brownie Crust
Whisk melted butter with granulated and brown sugars until glossy. Beat in eggs and vanilla. Sift in cocoa, flour, salt, and espresso powder; fold just until no dry streaks remain. Stir in mini chips if using. Spread into the pan and bake 15–18 minutes—edges set, center soft. Cool 10 minutes.Cook the Caramel
Heat sugar in a heavy saucepan over medium, stirring occasionally until melted and deep amber. Whisk in butter (it will bubble), then slowly stream in warm cream and whisk smooth. Off heat, stir in salt. Cool 15–20 minutes until thick-but-pourable.Mix the Cheesecake Filling (low-air)
On low speed, beat cream cheese until completely smooth. Add both sugars; mix until silky. Blend in sour cream, heavy cream, vanilla, and cornstarch. Add eggs one at a time on low, mixing only until each disappears.Assemble
Pour half the filling over the brownie crust. Drizzle ¼–⅓ cup caramel in thin lines; swirl lightly with a skewer. Add remaining filling and tap the pan to release bubbles. Spoon a few thin caramel ribbons on top and lightly swirl.Bake in Water Bath
Set the springform inside a deep roasting pan. Pour hot water into the roasting pan to reach halfway up the springform sides. Bake 55–65 minutes until edges are set and the center still has a gentle wobble (or 150–155°F / 65–68°C internal).Gentle Cooldown
Turn off the oven, crack the door, and let cheesecake rest 45 minutes in the warm oven to minimize cracks.Chill Fully
Remove from water bath; discard foil. Run a thin knife around the rim. Cool to room temperature, cover, and chill 6–8 hours (overnight is best).Finish & Serve
Release the ring and transfer to a platter. Top with brownie chunks, mini chips, and warm caramel. Sprinkle flaky salt. Slice with a hot, clean knife.
Notes
Room-temp dairy prevents lumps. Cold cream cheese = grainy batter.
Mix on low speed. Less air means fewer cracks and a creamier texture.
Don’t skip the cooldown + chill. This is where the custard sets for sliceable results.
Caramel thickness: If it stiffens, warm gently until fluid.
Clean slices: Heat a knife under hot water, wipe, slice, and repeat.
No water bath? Bake at 300°F (150°C) and place a separate pan of hot water on a lower rack; expect a slightly longer bake.
- Prep Time: 35 minutes
- Cook Time: 70–80 minutes
- Category: Dessert
- Method: Baked (Water Bath)
- Cuisine: American
- Diet: Vegetarian
It’s perfect for birthdays, anniversaries, holidays, or whenever you want to impress guests with a dessert that looks like it came straight out of a bakery window. The good news? You can absolutely make it at home, step by step, with simple ingredients and patience.
In this article, we’ll walk through the recipe details, nutrition facts, ingredients, and foolproof instructions for baking the ultimate Caramel Brownie Cheesecake. You’ll also find pro tips, variations, FAQs, and serving ideas so you can make this recipe your own.
Recipe Details
- Prep Time: 35 minutes
- Cook Time: 70–80 minutes
- Chill Time: 6–8 hours (overnight for best results)
- Total Time: ~8 hours 30 minutes
- Servings: 12–14 slices
- Calories: ~560 kcal per slice
Nutrition Information (Per Slice – Estimated)
- Calories: 560
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Cholesterol: 165 mg
- Sodium: 340 mg
- Carbohydrates: 55 g
- Fiber: 2 g
- Sugar: 44 g
- Protein: 9 g
Note: Values will vary depending on exact brands used.
Categories
- Course: Dessert
- Cuisine: American
- Diet: Vegetarian
- Method: Baked (Water Bath recommended)
- Keyword: Caramel Brownie Cheesecake, Cheesecake Recipe, Fudgy Brownie Crust Cheesecake
- Skill Level: Intermediate
Equipment You’ll Need
- 9-inch springform pan
- Heavy-duty aluminum foil (or silicone water bath wrap)
- Deep roasting pan
- Stand mixer or hand mixer
- Saucepan (for caramel)
- Wire rack for cooling
- Sharp knife for slicing
Ingredients
For the Brownie Crust
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (64 g) unsweetened cocoa powder
- ¾ cup (95 g) all-purpose flour
- ¼ tsp fine salt
- 1 tsp instant espresso powder (optional, enhances chocolate flavor)
- ½ cup (90 g) mini chocolate chips (optional for extra richness)
For the Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) light brown sugar, packed
- ¾ cup (180 g) sour cream, room temperature
- ¼ cup (60 ml) heavy cream, room temperature
- 1 Tbsp vanilla extract
- 1 Tbsp cornstarch (or 2 Tbsp flour)
- 3 large eggs, room temperature
For the Salted Caramel
- 1 cup (200 g) granulated sugar
- 6 Tbsp (85 g) unsalted butter, cubed
- ½ cup (120 ml) heavy cream, warm
- ½–¾ tsp flaky sea salt, to taste
Optional Topping
- Brownie chunks (from extra batter or trimmings)
- Mini chocolate chips
- Extra caramel drizzle
- Flaky sea salt
Instructions
Step 1: Prep Your Pan and Oven
- Preheat oven to 325°F (165°C).
- Wrap the outside of a 9-inch springform pan with heavy-duty foil to prevent leaks.
- Boil water in a kettle for the water bath.
Step 2: Make the Brownie Crust
- In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until glossy.
- Beat in eggs and vanilla extract until smooth.
- Sift in cocoa powder, flour, salt, and espresso powder. Gently fold to combine.
- Stir in chocolate chips if using.
- Spread batter evenly in the prepared pan.
- Bake for 15–18 minutes, just until set around the edges. Cool for 10 minutes.
Step 3: Prepare the Caramel
- Heat sugar in a saucepan over medium heat, stirring occasionally until it melts into a deep amber color.
- Add butter carefully (it will bubble vigorously) and whisk until smooth.
- Slowly pour in the warm cream, whisking continuously until combined.
- Remove from heat, stir in sea salt, and let cool until slightly thickened but pourable.
Step 4: Make the Cheesecake Filling
- Beat cream cheese on low until smooth.
- Add both sugars and beat until creamy.
- Mix in sour cream, heavy cream, vanilla, and cornstarch until combined.
- Add eggs one at a time, mixing just until blended—don’t overmix.
Step 5: Assemble the Cheesecake
- Pour half the cheesecake filling over the brownie crust.
- Drizzle with caramel and swirl lightly with a skewer.
- Add the remaining cheesecake filling and smooth the top.
- Add another light caramel swirl for a marbled effect.
Step 6: Bake in a Water Bath
- Place the springform pan inside a roasting pan.
- Pour boiling water into the roasting pan, reaching halfway up the springform.
- Bake for 55–65 minutes, until edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door, and let cheesecake rest inside for 45 minutes.
Step 7: Cool and Chill
- Remove cheesecake from the water bath and foil.
- Cool completely on a wire rack.
- Cover and refrigerate for 6–8 hours or overnight.
Step 8: Garnish and Serve
- Remove springform ring and transfer cheesecake to a platter.
- Drizzle with warm caramel, sprinkle flaky salt, and top with brownie chunks.
- Slice with a hot knife (clean between cuts) for perfect presentation.
Notes & Pro Tips
- Room Temp Ingredients: Prevents lumps in the filling.
- Low Speed Mixing: Too much air leads to cracks. Keep mixer on low.
- Patience is Key: Cheesecake needs cooling + chilling for best texture.
- Caramel Tip: If caramel hardens, gently reheat until pourable.
- Serving Trick: For extra drama, serve with vanilla ice cream and warm caramel drizzle.
Variations & Serving Ideas
- Mocha Caramel Cheesecake: Add 1 tsp espresso powder to the cheesecake batter.
- Nutty Twist: Top with chopped pecans or walnuts for crunch.
- Holiday Flair: Swirl in cranberry or raspberry sauce with the caramel.
- Peanut Butter Caramel: Drizzle warm peanut butter alongside caramel for a Reese’s-inspired version.
- Mini Cheesecakes: Use muffin tins for individual servings.
Storage & Make-Ahead
- Refrigerator: Store covered for up to 5 days.
- Freezer: Wrap slices individually, freeze up to 2 months. Thaw overnight in the fridge.
- Make Ahead: Bake a day in advance; flavors deepen overnight.
Frequently Asked Questions
Can I use store-bought caramel?
A: Yes, but homemade caramel is thicker, richer, and elevates the dessert.
Do I need a water bath?
A: Highly recommended. It prevents cracks and ensures creamy texture.
Can I make the crust with box brownie mix?
A: Yes. Use about half the batter for the crust and bake slightly less.
Why did my cheesecake crack?
A: Likely due to overmixing or skipping the water bath. Don’t worry—extra caramel covers cracks beautifully.
Can I make it gluten-free?
A: Yes, simply swap the flour with a gluten-free 1:1 baking blend.