Caramel Brownie Cheesecake

There are desserts that satisfy, and then there are desserts that silence the room. This Caramel Brownie Cheesecake belongs firmly to the latter — a masterpiece of textures and flavors layered in pure indulgence. Imagine a dense, fudgy brownie base supporting a velvety, vanilla-scented cheesecake, all crowned with a glossy drizzle of golden salted caramel. Every bite is a journey from deep chocolate richness to creamy, melt-in-your-mouth perfection, finished with that irresistible sweet-salty finish that keeps you coming back for one more forkful.

This dessert marries two of the world’s most beloved classics — the comforting chew of a brownie and the luxurious smoothness of cheesecake — into one show-stopping creation. The base begins with a simple, intensely chocolatey brownie layer: buttery, rich, and just the right amount of fudgy. It’s partially baked to set its form, allowing it to stand as a sturdy yet tender foundation for the luscious cheesecake above.

The cheesecake layer itself is a study in balance and refinement. Softened cream cheese is blended until cloudlike, then enriched with a touch of heavy cream and both white and brown sugar for depth. The brown sugar brings a subtle caramel undertone, harmonizing beautifully with the final caramel drizzle. As it bakes, the layers meld together — the brownie anchoring the structure, the cheesecake gently setting into a creamy dream.

And then, the crowning glory: a pour of warm, salted caramel cascading over the cooled cheesecake, glistening in the light and pooling just enough to promise decadence in every bite. The caramel not only enhances the sweetness but also adds a hint of sophistication — that perfect interplay between buttery sugar and a whisper of salt.

Each slice tells a story: the dense, chocolatey bite at the bottom gives way to the silky cheesecake above, followed by the indulgent sweep of caramel that lingers on the tongue. It’s the kind of dessert that invites you to slow down — to savor, to share, to indulge without apology.

Ideal for celebrations, dinner parties, or those moments when you want to create something truly memorable, this Caramel Brownie Cheesecake is both a centerpiece and a conversation starter. It looks impressive, tastes divine, and feels like something from a high-end bakery — yet it’s made entirely from scratch in your own kitchen.

Whether you serve it simply with a drizzle of caramel or elevate it further with chocolate curls, a sprinkle of sea salt, or a dollop of whipped cream, this dessert promises a moment of quiet bliss with every bite. Because some sweets aren’t just baked — they’re experienced.

Caramel Brownie Cheesecake

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Brownie Layer:

• ½ cup (113g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• ¾ cup (85g) unsweetened natural cocoa powder

• ¼ teaspoon fine sea salt

• ½ teaspoon pure vanilla extract

• 2 large eggs, at room temperature

• ½ cup (62g) all-purpose flour

• For the Cheesecake Layer:

• 24 oz (680g) full-fat cream cheese, softened

• ½ cup (100g) granulated sugar

• ½ cup (100g) light brown sugar, packed

• ¼ cup (59ml) heavy cream

• 4 large eggs, at room temperature

• 2 teaspoons vanilla paste or pure vanilla extract

• For the Topping:

• ½ cup salted caramel sauce (homemade or high-quality store-bought)

Directions

• Prep and preheat: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper for easy release.
• Make the brownie base: In a large bowl, whisk together melted butter, sugar, cocoa powder, and salt until thick and glossy. Stir in vanilla, then add eggs one at a time, mixing well after each. Gently fold in the flour just until no dry streaks remain—do not overmix. Spread evenly into the prepared pan.
• Par-bake the base: Bake for 15 minutes, or until the surface looks set but still soft underneath. Remove from oven and let cool completely at room temperature, then chill in the refrigerator for at least 30 minutes while you prepare the cheesecake layer. Keep the oven on.
• Prepare the cheesecake filling: Using a stand or hand mixer, beat the softened cream cheese on medium-low until smooth and lump-free (about 1 minute). Add both sugars and heavy cream; beat until fully incorporated and slightly fluffy. Scrape down the bowl. Add eggs one at a time, mixing just until blended after each. Stir in vanilla.
• Assemble and bake: Pour the cheesecake batter over the chilled brownie layer. Tap the pan gently on the counter to release air bubbles. Place the springform pan on a rimmed baking sheet and bake for 55–60 minutes, until the edges are set and the center jiggles slightly when nudged.
• Cool gradually: Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 10 minutes. Then transfer to a wire rack to cool completely at room temperature.
• Chill thoroughly: Once cooled, cover loosely and refrigerate for at least 4 hours—or ideally overnight—to allow flavors to meld and texture to firm.
• Serve: Run a thin knife around the edge before releasing the springform. Transfer to a serving plate and drizzle with salted caramel just before slicing.