Caramel Brownie Cheesecake

Prepare yourself for a dessert that combines the best of all worlds—Caramel Brownie Cheesecake! This indulgent creation layers creamy cheesecake, gooey caramel, and rich brownies, creating a treat that will be the talk of any event. Whether you’re a baking beginner or an experienced pro, this step-by-step guide ensures you’ll make a mouthwatering masterpiece that’s both visually stunning and irresistibly delicious. Let’s get baking!

How Caramel Brownie Cheesecake Became Our Family Favorite

Every family has that one dessert that becomes more than just a sweet treat—it turns into a tradition. For us, that dessert is the Caramel Brownie Cheesecake. It all started on a lazy Sunday afternoon when I decided to experiment by blending three of our favorite things—caramel, brownies, and cheesecake. The result was pure magic! From that day forward, this cheesecake became our go-to dessert for birthdays, holidays, and every celebration in between, creating unforgettable moments and delicious memories.

Why You’ll Love This Caramel Brownie Cheesecake

What sets this cheesecake apart is its perfect balance of textures and flavors. A dense, chocolatey brownie base is topped with a velvety cheesecake layer, then swirled with sweet caramel that adds richness and gooey goodness. The caramel drizzle on top not only enhances the flavor but also gives the cheesecake an elegant finish. Each slice offers the perfect combination of creamy, gooey, and decadent bites that will leave everyone craving more!

Ingredients

For the Brownie Base:
- 1 package of brownie mix (use the additional ingredients as directed on the package)
For the Cheesecake Layer:
- 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
For the Caramel Swirl:
- 1/2 cup caramel sauce (plus extra for drizzling)
For Garnishing:
- Whipped cream
- Chocolate shavings

Instructions

Prepare the Brownie Base:
Preheat your oven to 350°F (175°C). Mix and bake the brownie batter in a greased 9-inch springform pan according to the package instructions. Once baked, allow it to cool completely.
Make the Cheesecake Layer:
Reduce the oven temperature to 325°F (160°C). In a large bowl, blend the softened cream cheese and granulated sugar until smooth. Add in the vanilla extract and eggs, one at a time, mixing thoroughly. Next, stir in the sour cream and heavy cream until fully incorporated. Pour this mixture over the cooled brownie base.
Add the Caramel Swirl:
Drizzle caramel sauce on top of the cheesecake layer and gently swirl it using a knife or skewer to create a marbled effect.
Bake the Cheesecake:
Bake the cheesecake at 325°F for 60-75 minutes. The cheesecake is ready when the center is set but slightly jiggly. Let it cool in the oven with the door slightly ajar for about 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours or overnight.
Chill and Garnish:
Once chilled, garnish the cheesecake with extra caramel drizzle, whipped cream, and chocolate shavings before serving.

Helpful Notes:

Substitutions:
To lighten the texture and reduce calories, you can substitute half of the cream cheese with Greek yogurt. It’s a simple swap that still keeps the richness intact.
Storage:
Keep your cheesecake in the fridge for up to 5 days. Be sure to cover it properly to prevent it from absorbing other flavors.
Freezing:
This cheesecake freezes well for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw it in the fridge overnight before serving.
Serving Suggestion:
For an elegant touch, serve each slice with a dollop of whipped cream, a sprinkle of chocolate shavings, and a final drizzle of warm caramel sauce.
Allergy Information:
Make sure to check the packaging of your brownie mix and caramel sauce for any nut-related warnings if you’re catering to people with allergies.