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Caramel Brownie Cheesecake Recipe

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★★★★★

4.8 from 143 reviews

This indulgent Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy, smooth cheesecake layer, topped with luscious caramel sauce and a sprinkle of flaky sea salt. Perfect for dessert lovers who enjoy the perfect balance of chocolate and caramel in a decadent treat.

Ingredients

Scale

Brownie Base

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder (optional)
  • 1/4 tsp salt (pinch)

Cheesecake Layer

  • 8 oz cream cheese, full-fat, softened
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt (pinch)
  • 2 large eggs

Topping

  • 1/2 cup caramel sauce
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Make Brownie Batter: In a bowl, stir together melted butter, brown sugar, granulated sugar, and a pinch of salt until the mixture is glossy. Add the eggs one at a time, mixing thoroughly after each. Gently fold in the all-purpose flour, cocoa powder, and espresso powder until just combined. Pour and spread the batter evenly into the prepared pan.
  3. Bake Brownie Layer: Bake for 15 to 18 minutes until edges are set but the center remains soft. Remove from oven and allow to cool slightly.
  4. Prepare Cheesecake Batter: In a clean bowl, beat softened cream cheese until smooth and fluffy. Add sugar and a pinch of salt, then mix in sour cream and vanilla extract. Add the eggs one at a time on low speed until fully combined, making sure not to overmix.
  5. Set up Water Bath and Add Cheesecake Layer: Wrap the bottom and sides of the springform pan with aluminum foil to prevent water seepage. Pour the cheesecake batter over the brownie base in the pan. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath for even baking.
  6. Bake Cheesecake Layer: Bake at 300°F (149°C) for 45 to 60 minutes, or until the edges are set but the center slightly jiggles when gently shaken. Remove from oven and let cool for 30 minutes in the water bath.
  7. Cool and Chill: Remove the cheesecake from the water bath and cool to room temperature. Cover the springform pan and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set.
  8. Add Caramel Topping and Serve: Before serving, warm the caramel sauce slightly for easier spreading. Pour the caramel evenly over the chilled cheesecake and sprinkle with flaky sea salt if desired. Slice and serve chilled for a decadent dessert experience.

Notes

  • Using room temperature eggs and cream cheese ensures a smooth batter without lumps.
  • Wrapping the pan in foil is essential to prevent water from the water bath leaking into the cheesecake.
  • Do not overbake the cheesecake; it should have a slight jiggle in the center when done to maintain a creamy texture.
  • For added depth, espresso powder enhances the chocolate flavor but can be omitted if preferred.
  • Allowing the cheesecake to chill overnight improves flavor and texture.

Keywords: caramel brownie cheesecake, caramel cheesecake, brownie base, chocolate cheesecake, layered cheesecake dessert, homemade cheesecake, caramel dessert

Find it online: https://spiceupwithsophie.com/caramel-brownie-cheesecake-recipe/