First off, thank you for being here. Whether you’re just browsing for dessert inspiration or you’re already preheating the oven, I’m beyond excited to share this recipe with you. Because if you’ve ever stood at a dessert table wondering, Should I go for the brownie or the cheesecake? — this is your answer.

Caramel Brownie Cheesecake is everything you want in a show-stopping dessert: a dense, fudgy brownie base, a creamy cheesecake center, and a silky caramel drizzle to seal the deal. It’s rich, decadent, and surprisingly easy to pull off with a few pantry staples and a little patience (mostly while it chills, let’s be real!).

This Caramel Brownie Cheesecake features three luscious layers:

A fudgy brownie base that holds its structure yet melts in your mouth.

A classic vanilla cheesecake filling that’s ultra-creamy and perfectly balanced.
A caramel topping that brings buttery sweetness and that irresistible glossy finish.

This dessert is ideal for holidays, potlucks, dinner parties, or just when you need a little extra sweetness in your life. And trust me — this one gets requests.

Ingredients Caramel Brownie Cheesecake

🍫 Brownie Base

1 box fudge brownie mix (plus eggs, oil, and water as directed)
or your favorite homemade brownie batter

🍰 Cheesecake Layer

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract

🍯 Caramel Topping

1/2 cup caramel sauce (store-bought or homemade)

Instructions Caramel Brownie Cheesecake

1. Preheat and Prepare the Brownie Base

Preheat oven to 325°F (163°C).
Grease a 9-inch springform pan and prepare brownie batter according to the box or your go-to recipe.
Pour into the pan and spread evenly.

2. Bake the Brownie Layer

Bake for about 20 minutes, until just set (not fully baked).

Remove from the oven and let it cool for 5–10 minutes.

3. Make the Cheesecake Filling

In a large bowl, beat softened cream cheese until smooth.
Add sugar and mix until combined.
Add eggs one at a time, beating well after each addition.

Mix in sour cream and vanilla extract until creamy and lump-free.

4. Assemble and Bake

Pour the cheesecake mixture over the slightly cooled brownie layer.
Smooth the top gently with a spatula.
Bake for 40–45 minutes, or until edges are set and the center jiggles just slightly.

5. Cool and Chill

Let the cheesecake cool completely at room temperature.
Drizzle caramel sauce evenly over the top.
Refrigerate for at least 4 hours, preferably overnight.

6. Slice and Serve

Use a hot, sharp knife to cut clean slices.
Garnish with extra caramel or chocolate shavings if desired.

Notes

For a smoother cheesecake batter, make sure all ingredients — especially the cream cheese — are at room temperature.
Let the brownie base cool slightly before adding the cheesecake layer to avoid sinking or swirling.
A water bath isn’t necessary for this recipe, but if you’re nervous about cracking, you can place a pan of water on the bottom oven rack.

Helpful Tips Caramel Brownie Cheesecake

Line the base of your springform pan with parchment to make removal easier.
If the top browns too quickly, tent it loosely with foil during the last 10–15 minutes of baking.
Let it chill overnight for best texture and clean slicing.

Use a long, sharp knife dipped in hot water and wiped clean between cuts.

Conservation and Storage

Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Wrap tightly and freeze (without caramel) for up to 1 month. Thaw in the fridge overnight before serving.

Make ahead: You can bake the full cheesecake 1–2 days in advance and add the caramel topping just before serving.

Substitutions and Variations

Brownie mix swap: Use a gluten-free or vegan brownie mix if needed.
Cheesecake flavor twist: Add 1/2 tsp cinnamon or swirl in a few tablespoons of dulce de leche for extra depth.

Caramel switch-up: Use salted caramel for a sweet-and-savory contrast, or top with chocolate ganache instead.
Turtle-style: Add chopped pecans and mini chocolate chips on top of the caramel for a turtle cheesecake vibe.

Storage Instructions

Keep tightly covered in the refrigerator at all times.
For clean slices, use a warm knife and wipe it between cuts.

If freezing, do not add caramel until after thawing — it will separate.

Frequently Asked Questions

Can I use homemade brownie batter?

Absolutely! Use your favorite rich, fudgy brownie recipe and bake it just until set before adding the cheesecake layer.

Can I make this gluten-free?

Yes — just use a gluten-free brownie mix and confirm your caramel sauce is gluten-free.

What if my cheesecake cracks?

Don’t worry — the caramel covers everything! But to avoid cracks, don’t overbake and let the cheesecake cool gradually.

Can I use store-bought caramel?

Yes! Look for a thick, buttery caramel sauce. Or make your own if you’re feeling ambitious.

Conclusion

This Caramel Brownie Cheesecake is next-level comfort dessert. It’s rich, silky, chocolatey, and just the right amount of extra. Whether you’re baking it for a celebration or just treating yourself (you deserve it!), this dessert always delivers.

Want more indulgent treats like this one? Don’t miss these:

🍫 [Chocolate Peanut Butter Cheesecake Bars – Link Recipe 1]
🍮 [Salted Caramel Pumpkin Cheesecake – Link Recipe 2]
🎂 [Fudge Brownie Ice Cream Cake – Link Recipe 3]

Baked this cheesecake? I want to see it!!
📸 Tag your photos on Pinterest or Instagram and don’t forget to leave a review below — your tips might help another baker!

Recipe Details

Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 5 hours 25 minutes (including chilling)
Yield: 12 servings
Category: Desserts
Method: Baked
Cuisine: American
Diet: Vegetarian
Keywords: caramel brownie cheesecake, layered cheesecake, chocolate cheesecake, brownie crust cheesecake

Nutrition (Per Serving — Approximate)

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 30g
Sodium: 260mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg