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Caramel Brownie Cheesecake Decadent Dessert Recipe
Emily

Caramel Brownie Cheesecake

This decadent dessert combines a rich fudgy brownie base, a creamy cheesecake center, and a luscious caramel drizzle. A show-stopping treat for holidays, birthdays, or anytime you want to impress!
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box fudge brownie mix (plus ingredients listed on the box, usually 2 eggs, ½ cup oil, ¼ cup water)
  • OR homemade brownie base:
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 16 oz full-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/4 cup chopped pecans (optional)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Oven
  • Wire cooling rack
  • sharp knife (for slicing)

Method
 

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray. Line the bottom with parchment paper if desired.
  2. If using box mix: prepare brownie batter according to package directions. If homemade: mix melted butter and sugar in a bowl, add eggs, then stir in cocoa powder, flour, baking powder, and salt. Pour batter into prepared pan. Bake for 20 minutes until top is set but still soft. Remove from oven.
  3. In a mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing on low until combined. Mix in sour cream and vanilla until silky.
  4. Pour cheesecake mixture over brownie layer. Tap pan gently to release air bubbles. Bake for 40–45 minutes until center is set but slightly jiggly.
  5. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
  6. Before serving, drizzle caramel sauce over the cheesecake and sprinkle with pecans if desired. Slice with a hot knife for clean edges.

Notes

Chill overnight for best texture. For extra indulgence, top with whipped cream or more caramel sauce. Use a hot knife dipped in water for neat slices. Can be made a day ahead and stored in the fridge.