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Caramel Brownie Cheesecake

A show-stopping, fudgy, silky caramel brownie cheesecake that’s perfect for any occasion. It satisfies multiple cravings with its rich layers of chocolate brownie, creamy cheesecake, and sticky caramel.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 5 hours
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Brownie Layer
  • 1 cup unsalted butter 2 sticks, melted
  • 8 oz semi-sweet chocolate, chopped melted with butter
  • 1.25 cups granulated sugar
  • 0.5 cup light brown sugar, packed
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.25 tsp salt
  • 0.5 cup cocoa powder
Cheesecake Layer
  • 24 oz cream cheese room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour helps stabilize
Caramel & Finishing
  • 1 cup store-bought caramel sauce or homemade
  • Flaky sea salt for sprinkling
  • Optional: melted chocolate or ganache drizzle for garnish
  • chopped pecans or sea-salt caramel candies optional for garnish

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment.
Make the Brownie Base
  1. In a saucepan over low heat (or in the microwave), melt butter and chopped chocolate together, stirring until smooth. Let cool slightly.
  2. Stir in granulated and brown sugars until dissolved.
  3. Add eggs one at a time, mixing until combined. Then stir in vanilla.
  4. Fold in flour, salt, and cocoa powder until just combined. Don’t overmix.
  5. Pour batter into the prepared springform and spread evenly. Bake for 12–15 minutes.
Make the Cheesecake Layer
  1. In a large bowl, beat cream cheese until smooth and lump-free, about 2 minutes.
  2. Add sugar and beat until creamy. Scrape sides as needed.
  3. Add eggs one at a time, mixing on low. Stir in sour cream, vanilla, and flour until smooth.
  4. Pour cheesecake mixture gently over the partially baked brownie layer, smoothing the top.
Bake
  1. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until halfway up the sides.
  2. Bake at 325°F for 45–60 minutes. The center should wobble slightly.
  3. Turn off oven, crack the door, and let the cake cool inside for 30 minutes.
Chill
  1. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
Serve
  1. Warm caramel sauce slightly and drizzle over the cheesecake. Sprinkle with sea salt and any optional toppings.
  2. Run a sharp knife around the edge to release the springform ring. Slice with a knife dipped in hot water.

Notes

Use room temperature ingredients for smoother mixing. The water bath helps prevent cracks in the cheesecake. Leftovers can be refrigerated for up to 4 days or frozen for 2 months.