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Caramel Brownie Cheesecake
Emily

Caramel Brownie Cheesecake

This Caramel Brownie Cheesecake combines a rich fudgy brownie base with creamy vanilla cheesecake, luscious caramel swirls, and crunchy pecans — the ultimate indulgent dessert for special occasions.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 6 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (18–21 oz) brownie mix (plus eggs, oil, and water as listed on the box)
  • 32 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1/3 cup caramel sauce
  • 1 cup chopped pecans
  • 4 oz semi-sweet chocolate, melted and slightly cooled

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • spatula and whisk
  • Baking sheet for water bath or catching drips
  • microwave-safe bowl for melting chocolate

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Prepare brownie batter according to package directions. Pour into prepared pan and bake for 25–30 minutes, until a toothpick comes out mostly clean. Let cool.
  3. In a large bowl, beat softened cream cheese until smooth. Add sugar and vanilla; mix until creamy.
  4. Beat in eggs one at a time, mixing just until combined. Avoid overbeating.
  5. Pour half the cheesecake batter over cooled brownie base. Drizzle half the caramel sauce and swirl gently with a knife.
  6. Pour in remaining cheesecake batter, drizzle rest of the caramel, and swirl again.
  7. Sprinkle chopped pecans evenly on top.
  8. Place springform pan on a baking sheet. Bake for 55–65 minutes, or until center is set and slightly jiggles.
  9. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
  10. Drizzle melted chocolate over the chilled cheesecake, remove springform ring, slice, and serve.

Notes

For a salted caramel twist, sprinkle a pinch of sea salt before serving. Always use room-temperature cream cheese for a smooth texture. Melt chocolate gently in short microwave bursts, stirring often to avoid burning. Garnish with extra caramel or whipped cream for a showstopping finish.