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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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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill Time 0 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method

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

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

Method
 

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