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Caramel Brownie Cheesecake

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This Caramel Brownie Cheesecake is the ultimate dessert mash-up—fudgy chocolate brownie forms the base, topped with a creamy vanilla cheesecake layer and finished with a gooey caramel drizzle and crunchy pecans. Perfect for holidays, birthdays, or when you’re simply craving a decadent treat.

Ingredients

Scale

🍫 Brownie Base:

1 box fudge brownie mix

Ingredients listed on the box (usually 2 eggs, ½ cup oil, ¼ cup water)
OR

½ cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ tsp baking powder

¼ tsp salt

🧀 Cheesecake Layer:

16 oz full-fat cream cheese, softened

½ cup granulated sugar

2 large eggs

½ cup sour cream

1 tsp vanilla extract

🍯 Caramel Topping:

½ cup caramel sauce (store-bought or homemade)

¼ cup chopped pecans (optional)

Instructions

Step 1: Preheat and Prepare

  • Preheat oven to 325°F (160°C).

  • Grease a 9-inch springform pan with butter or non-stick spray.

  • Line bottom with parchment paper if desired for easy release.

Step 2: Make Brownie Base

  • If using box mix: Prepare brownie batter according to package directions.

  • If making homemade:

    • In a large bowl, mix melted butter and sugar.

    • Add eggs and whisk until smooth.

    • Stir in cocoa powder, flour, baking powder, and salt.

    • Mix until combined.

  • Pour brownie batter into prepared pan.

  • Bake for 20 minutes. The top should be set but still soft. Remove from oven.

Step 3: Make Cheesecake Layer

  • In a large mixing bowl, beat softened cream cheese and sugar until smooth.

  • Add eggs one at a time, mixing on low until just combined.

  • Mix in sour cream and vanilla extract until silky.

Step 4: Assemble and Bake

  • Pour cheesecake mixture over the partially baked brownie layer.

  • Gently tap the pan on the counter to release air bubbles.

  • Bake for 40–45 minutes, until center is just set but still slightly jiggly.

Step 5: Cool and Chill

  • Turn off oven and crack the door open. Let cheesecake cool inside for 1 hour.

  • Remove and refrigerate for at least 4 hours or overnight.

Step 6: Add Toppings and Serve

  • Before serving, drizzle caramel sauce over the top.

  • Sprinkle with chopped pecans if desired.

  • Slice using a hot knife for clean edges.

Notes

  • Use room temperature cream cheese and eggs for smooth blending.

  • Avoid overmixing once eggs are added to prevent cracks.

  • You may skip the pecans for a nut-free version.

  • To make your own caramel sauce, see below:

Quick Homemade Caramel Sauce (Optional):

  • 1 cup granulated sugar

  • 6 tbsp unsalted butter

  • ½ cup heavy cream

  • Pinch of salt

    • Melt sugar in a saucepan over medium heat.

    • Add butter and whisk until melted.

    • Stir in cream slowly and simmer 1–2 minutes.

    • Let cool before drizzling.

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