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Caramel Brownie Cheesecake Recipe

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★★★★★

4.7 from 147 reviews

This Decadent Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake topping, finished with luscious caramel sauce and optional flaky sea salt for the perfect balance of sweet and salty indulgence. Perfect for dessert lovers looking for an elegant yet approachable treat.

Ingredients

Scale

Brownie Base

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder (optional)
  • 1/4 tsp salt (pinch added with sugar)

Cheesecake Topping

  • 8 oz cream cheese, full-fat, softened
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 large eggs (implied from directions – added one at a time)
  • 1/4 cup granulated sugar (estimated based on typical cheesecake recipes)
  • 1/8 tsp salt (pinch added with sugar)

Toppings

  • 1/2 cup caramel sauce
  • Flaky sea salt (optional, for topping)

Instructions

  1. Prepare Pan and Oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake.
  2. Make Brownie Batter: In a bowl, stir together melted butter, brown sugar, granulated sugar, and a pinch of salt until the mixture is glossy. Add the eggs one at a time, mixing well after each addition. Gently fold in the all-purpose flour, cocoa powder, and espresso powder until just combined. Spread this brownie batter evenly into the prepared pan.
  3. Bake Brownie Base: Bake the brownie layer for 15 to 18 minutes, until the edges are set but the center remains soft. Remove from the oven and allow to cool slightly.
  4. Prepare Cheesecake Batter: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add sugar and a pinch of salt, and continue beating until combined. Mix in the sour cream and vanilla extract. Add the eggs one at a time on a low mixing speed, incorporating thoroughly after each egg.
  5. Set up Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent water leaks. Pour the cheesecake batter gently over the brownie base. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan to create a water bath for gentle baking.
  6. Bake Cheesecake: Bake at 300°F (149°C) for 45 to 60 minutes, or until the cheesecake edges are set but the center still slightly jiggles. Remove from the water bath and allow to cool for 30 minutes at room temperature.
  7. Chill Cheesecake: Remove the cheesecake from the water bath, then refrigerate covered for at least 6 hours or preferably overnight to fully set and develop flavor.
  8. Add Toppings and Serve: Before serving, gently warm the caramel sauce and spread it evenly over the cheesecake surface. Sprinkle with flaky sea salt if desired. Cut into slices and enjoy your decadent caramel brownie cheesecake.

Notes

  • Be sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake batter.
  • Wrapping the springform pan in foil prevents water from leaking into the cheesecake during the water bath baking.
  • Using a water bath ensures gentle, even baking that prevents cracking on the cheesecake surface.
  • The espresso powder in the brownie enhances the chocolate flavor but is optional.
  • Allowing the cheesecake to chill overnight improves texture and flavor depth.
  • Flaky sea salt complements the sweetness of the caramel with a subtle salty crunch.

Keywords: Caramel Brownie Cheesecake, Brownie Cheesecake, Caramel Dessert, Chocolate Cheesecake, Water Bath Cheesecake

Find it online: https://messykitchenmagic.com/caramel-brownie-cheesecake-recipe/