Introduction

Indulge in the rich combination of decadent brownie and creamy cheesecake with this caramel brownie cheesecake recipe. It features a fudgy brownie base topped with a smooth cheesecake layer, finished with a luscious caramel drizzle and flaky sea salt for an irresistible treat.

Caramel Brownie Cheesecake Recipe - Recipe Image

Ingredients

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)
8 oz cream cheese, full-fat, softened
1/2 cup sour cream
1 tsp vanilla extract
1/4 tsp salt
1/2 cup caramel sauce
Flaky sea salt (optional, for topping)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: In a bowl, stir together melted butter, brown sugar, granulated sugar, and a pinch of salt until glossy. Add the eggs one at a time, mixing well after each addition. Fold in the flour, cocoa powder, and espresso powder if using. Spread the brownie batter evenly into the prepared pan.
Step 3: Bake for 15 to 18 minutes, until the edges are set but the center remains soft. Remove the pan from the oven.
Step 4: In another bowl, beat the cream cheese until smooth and fluffy. Add the sugar and a pinch of salt, then mix in the sour cream and vanilla extract. Add the eggs one at a time on low speed, mixing until combined.
Step 5: Wrap the outside of the springform pan with foil to prevent leaks and place it inside a large roasting pan. Pour the cheesecake batter over the brownie base in the pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
Step 6: Bake at 300°F (149°C) for 45 to 60 minutes, until the edges are set but the center still has a slight jiggle. Remove the pan from the oven and let cool for 30 minutes.
Step 7: Remove the cheesecake from the water bath and cool it to room temperature. Cover and refrigerate for at least 6 hours or preferably overnight to set completely.
Step 8: Before serving, warm the caramel sauce slightly and spread it evenly over the cheesecake. Sprinkle with flaky sea salt if desired. Cut into slices and enjoy.

Tips & Variations

Use room temperature eggs and cream cheese for a smoother batter and better texture.
Espresso powder intensifies the chocolate flavor but can be omitted if preferred.
For an extra fudgy brownie layer, reduce the flour to 3/4 cup.
Try swapping caramel sauce with chocolate ganache or salted caramel for a different twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let slices come to room temperature or warm gently in the microwave for 10-15 seconds. The caramel topping is best added fresh before serving to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

The water bath helps the cheesecake bake evenly and prevents cracking by maintaining moisture. It’s recommended for best results, but if skipped, watch the baking time carefully and consider lowering the oven temperature slightly.

How do I prevent the cheesecake from cracking?

Using a water bath, not over-mixing the batter, and avoiding sudden temperature changes during baking and cooling will help keep your cheesecake smooth and crack-free.

Caramel Brownie Cheesecake Recipe

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★★★★★

4.7 from 108 reviews

This decadent Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer, topped with luscious caramel sauce and a sprinkle of flaky sea salt for a perfect balance of sweet and salty flavors. Ideal for dessert lovers seeking a luxurious treat with layers of texture and flavor.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 7 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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 (for brownie batter)

Cheesecake Layer

8 oz cream cheese, full-fat, softened
1/2 cup sour cream
1 tsp vanilla extract
2 large eggs, room temperature (assumed based on adding eggs one at a time, since 3 eggs are used in brownie, assume 2 eggs for cheesecake layer)
1/4 cup granulated sugar (estimated based on typical cheesecake recipes)
1/8 tsp salt

Toppings

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

Instructions

Preheat and Prepare Pan: Preheat your 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 baked brownie layer.
Make Brownie Batter: In a mixing bowl, combine the melted butter, brown sugar, granulated sugar, and 1/4 teaspoon salt. Stir together until the mixture is glossy and smooth. 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.
Bake Brownie Base: Spread the brownie batter evenly into the prepared springform pan. Bake for 15 to 18 minutes, until the edges are set but the center remains soft. Remove the pan from the oven and set aside.
Prepare Cheesecake Filling: In a clean bowl, beat the cream cheese until smooth and fluffy. Add the granulated sugar and 1/8 teaspoon salt, mixing thoroughly. Stir in the sour cream and vanilla extract. Add the eggs one at a time on low speed until the mixture is well combined and smooth.
Assemble and Prepare Water Bath: Wrap the springform pan with aluminum foil to prevent water leakage. Pour the cheesecake batter gently over the baked brownie base. Place the wrapped pan into a large roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
Bake Cheesecake Layer: Bake at 300°F (149°C) for 45 to 60 minutes, or until the edges are set but the center jiggles slightly when gently shaken. Remove the pan from the oven and allow it to cool for about 30 minutes.
Cool and Chill: Remove the cheesecake from the water bath and cool it to room temperature on a wire rack. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight, to set fully.
Add Toppings and Serve: Before serving, gently warm the caramel sauce until pourable. Spread it over the top of the chilled cheesecake evenly. Optionally, sprinkle flaky sea salt over the caramel to enhance the flavor. Cut into slices and enjoy your rich caramel brownie cheesecake.

Notes

Using room temperature eggs ensures better mixing and texture for both brownie and cheesecake layers.
Espresso powder is optional but enhances the chocolate flavor elegantly.
Wrapping the springform pan with foil is essential to prevent water from seeping into the cheesecake during the water bath baking.
If you don’t have a roasting pan, use any deep baking tray wide enough to hold the springform pan securely.
For best flavor, allow the cheesecake to chill overnight.
Flaky sea salt topping balances the sweetness of caramel with a subtle saltiness, but it is optional.

Keywords: caramel brownie cheesecake, layered cheesecake, homemade cheesecake, dessert recipe, chocolate caramel dessert