Caramel Brownie Cheesecake

Introduction

A Caramel Brownie Cheesecake effortlessly merges rich, chocolatey brownie layers with silky cheesecake and gooey caramel swirls—delivering a show-stopping dessert with irresistible flavors and incredible texture. With each slice offering a decadent bite of fudgy brownie, tangy cheesecake, and creamy caramel, this crowd-pleaser will be the highlight of any gathering, birthday, or potluck.

A Layered Dessert Worth Celebrating

This recipe stands out with its multi-textured layers: a dense, moist brownie base; a luscious, creamy cheesecake center; and generous ribbons of caramel sauce throughout. The combination delivers an unbeatable sweet-salty contrast and utmost indulgence. The visual appeal—from marbleized caramel swirls to fudge ripples—makes it as stunning as it is delicious.

Essential Tools for Perfect Results

While baking a layered cheesecake can sound daunting, a few key tools make the process smooth and foolproof. For evenly mixing the cheesecake and brownie batters, the Ninja BL610 Professional 72 Oz Countertop Blender, Black creates a velvet-smooth cheesecake filling in seconds, while a quality kitchen scale like the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel helps ensure precise ratios for perfect layers every time.

Lining your pan with the Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet guarantees a clean release—no sticking, crumbling, or misshapen crusts.

Building Layers: Brownie, Cheesecake, and Caramel

Begin by making a simple, scratch-made brownie batter as the base. Pour it into a parchment-lined springform pan and pre-bake for a few minutes. Then, prepare the creamy cheesecake layer, blending it until luxuriously smooth for that classic texture.

After pouring the cheesecake batter over the brownie base, gently dollop caramel sauce in a zig-zag pattern. Drag a knife through the caramel to create dramatic swirls and ensure caramel flavor in every bite.

Baking and Finishing Touches

To prevent messy sticking and to ensure picture-perfect slices, bake your cheesecake in a water bath. Use oven mitts like the KitchenAid Ribbed Soft Silicone Oven Mitt Set, Milkshake, 2 Count when moving your hot pan into or out of the oven.

Once baked and cooled, drizzle more caramel sauce over the cheesecake and scatter chopped brownies or chocolate shavings for a luxurious finish.

Serving Suggestions for Caramel Brownie Cheesecake

Serve thick wedges of this cheesecake with a dollop of whipped cream and a light dusting of cocoa powder or a few flakes of sea salt. Pair with a cup of coffee or a glass of milk for a celebration-worthy dessert experience.

For freshness and easy transport to parties, store leftovers in airtight Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup).

Nutritional Information and Serving Size

This Caramel Brownie Cheesecake yields 12 generous slices. Each slice typically provides around 480–550 calories, depending on the amount of caramel used and any garnishes. Rich and filling, a small slice goes a long way for satisfying your sweet cravings.

Caramel Brownie Cheesecake (Recap)

For any celebration, this Caramel Brownie Cheesecake delivers pure dessert bliss—combining fudgy brownie, creamy cheesecake, and luscious caramel for a slice that’s as memorable as it is decadent.

Instructions

1. Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy removal.
2. Make the brownie base: In a large mixing bowl, combine melted butter, granulated sugar, brown sugar, and cocoa powder. Stir in eggs and vanilla. Mix in flour and salt until just combined. Spread brownie batter evenly over the parchment in your springform pan. Bake for 15 minutes, then remove.
3. Prepare the cheesecake filling: In the Ninja BL610 Professional 72 Oz Countertop Blender, Black, blend cream cheese and sugar until smooth. Add eggs one at a time, then blend in sour cream and vanilla until creamy.
4. Pour cheesecake filling over the brownie base. Warm caramel sauce slightly, then drizzle it over the cheesecake layer. Run a knife or skewer through to create swirls.
5. Place the springform pan in a larger baking dish and add hot water halfway up the sides for a water bath. Bake 50–70 minutes, until the center is set but still slightly jiggly.
6. Allow cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours (preferably overnight).
7. Before serving, release cheesecake from the pan and transfer to a serving plate. Drizzle remaining caramel and sprinkle with sea salt flakes if desired. Slice and serve using a warmed, sharp knife for clean edges.

Cook and Prep Times

Prep Time: 30 minutes

Cook Time: 70 minutes

Cooling Time: 5 hours (for best texture)

Total Time: About 6 hours