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Homemade caramel brownie cheesecake with three distinct layers: fudgy brownie crust, creamy vanilla cheesecake, and thick glossy caramel topping dripping down the sides, topped with ganache-covered brownie chunks on a gray ceramic plate.

Caramel Brownie Cheesecake

This caramel brownie cheesecake recipe creates the ultimate triple-layer dessert with fudgy brownie crust, silky cheesecake and glossy caramel dripping down sides.
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 0 minutes
Total Time: 1 hour 45 minutes
Servings: 12 slices
Calories: 485kcal
Cost: $12.50

Equipment

  • 9-inch springform pan (Essential for clean removal)
  • Electric mixer (For smooth cheesecake filling)
  • Large roasting pan (For water bath)
  • Heavy-bottom saucepan (For making caramel sauce)
  • Offset spatula (For spreading and smoothing)
  • Parchment paper (Prevents sticking)

Ingredients

Brownie Crust

  • 1 box Fudgy brownie mix - 18.3 oz box
  • ⅓ cup Vegetable oil - For brownie crust
  • 2 large Eggs - Room temperature

Cheesecake Filling

  • 24 oz Cream cheese - Must be room temperature
  • ¾ cup Granulated sugar - For cheesecake layer
  • ½ cup Sour cream - Adds tangy flavor
  • 2 teaspoons Vanilla extract - Pure vanilla preferred

Caramel Sauce

  • 1 cup Granulated sugar - For caramel sauce
  • ½ cup Heavy cream - For caramel richness
  • 4 tablespoons Butter - Unsalted for caramel
  • 1 teaspoon Sea salt - For salted caramel
  • 4 pieces Extra brownies - For topping garnish

Instructions 

  • Preheat oven to 350°F and line springform pan with parchment
  • Prepare brownie batter with oil and eggs according to package directions
  • Pour into pan and bake 20-25 minutes until just set
  • Let brownie crust cool completely while preparing filling
  • Beat room temperature cream cheese until smooth and fluffy
  • Add sugar, eggs, sour cream and vanilla, mix until smooth
  • Pour cheesecake mixture over cooled brownie crust
  • Place in water bath and bake at 325°F for 45-50 minutes
  • Cool in oven with door cracked for 1 hour
  • Refrigerate overnight until completely set and firm
  • Heat sugar in saucepan until amber colored and melted
  • Whisk in cream, butter, vanilla and salt until smooth
  • Pour cooled caramel over chilled cheesecake
  • Top with brownie chunks and serve immediately

Nutrition

Serving: 1slice | Calories: 485kcal (24%) | Carbohydrates: 58g (19%) | Protein: 8g (16%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.8g | Cholesterol: 95mg (32%) | Sodium: 285mg (12%) | Potassium: 185mg (5%) | Fiber: 2g (8%) | Sugar: 48g (53%) | Vitamin A: 685IU (14%) | Vitamin C: 0.5mg (1%) | Calcium: 125mg (13%) | Iron: 1.8mg (10%)