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Fudgy Caramel Brownie Cheesecake drizzled
Anne Newgent

Caramel Brownie Cheesecake

This caramel brownie cheesecake features a fudgy chocolate base, a creamy cheesecake layer, and a smooth salted caramel topping that delivers pure dessert bliss in every bite.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 stick unsalted butter melted and slightly cooled
  • 1 cup granulated sugar
  • 1 cup unsweetened natural cocoa powder
  • 0.25 teaspoon fine sea salt
  • 0.5 teaspoon pure vanilla extract
  • 2 large eggs at room temperature
  • 0.5 cup all-purpose flour
Cheesecake Layer
  • 24 oz cream cheese softened fully to room temperature
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed gently
  • 0.25 cup heavy cream
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla paste or use vanilla extract if preferred
Salted Caramel Topping
  • 0.5 cup salted caramel sauce homemade or high-quality store-bought

Method
 

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. In a large bowl, mix melted butter, granulated sugar, cocoa powder, and salt. Stir in vanilla extract and eggs one at a time. Fold in flour just until combined. Spread batter evenly in pan.
  2. Bake for 15 minutes until edges set but center is soft. Let cool completely, then refrigerate while preparing cheesecake filling. Keep oven on.
  3. Beat softened cream cheese until smooth. Add sugars and heavy cream; beat until creamy. Scrape sides. Mix in eggs one at a time gently, then stir in vanilla paste. Pour over cooled brownie base. Tap to release air bubbles.
  4. Place springform pan on a rimmed baking sheet. Bake 55–60 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and let sit 10 minutes. Transfer to wire rack to cool, then refrigerate 4 hours or overnight.
  5. Remove cheesecake from pan. Warm caramel sauce if needed and drizzle over top. Slice and serve with extra caramel if desired.

Notes

Use room temperature ingredients for a smooth filling. Avoid overmixing once eggs are added to prevent cracks. A boxed brownie mix can be used for a quicker version. You can also make it no-bake with whipped cream folded into cream cheese. Store leftovers refrigerated for up to 4 days or freeze slices for up to 1 month.

Nutrition Facts (Per Serving)

Calories: 560 | Total Fat: 38g | Saturated Fat: 21g | Cholesterol: 155mg | Sodium: 260mg | Total Carbohydrates: 45g | Dietary Fiber: 2g | Sugars: 34g | Protein: 7g
Nutrition Disclaimer
Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.