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A perfect slice of caramel brownie cheesecake on a white plate, showcasing the distinct layers of fudgy brownie and smooth, creamy cheesecake, with a caramel drizzle.

Caramel Brownie Cheesecake: The Ultimate Decadent Dessert

Indulge in the ultimate Caramel Brownie Cheesecake! This show-stopping dessert features a rich, fudgy brownie base, a velvety smooth cheesecake filling, and a generous swirl of homemade caramel sauce.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted
  • 4 oz semi-sweet chocolate chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 24 oz cream cheese full-fat, room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream warmed
  • 4 tbsp unsalted butter cubed
  • 1/2 tsp sea salt

Equipment

  • 1 9-inch springform pan
  • 1 Hand Mixer
  • 1 Large roasting pan For the water bath

Method
 

Fudgy Brownie Base
  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
  2. Melt butter and semi-sweet chocolate in the microwave until smooth.
  3. Whisk in sugar, then beat in eggs one at a time.
  4. Fold in flour, cocoa powder, and salt until just combined.
  5. Pour batter into the prepared pan and bake for 20-25 minutes. Let cool completely.
Cream Cheese Filling
  1. Reduce oven temperature to 325°F (160°C).
  2. Beat room-temperature cream cheese and sugar until smooth.
  3. Beat in sour cream and vanilla extract.
  4. Add eggs one at a time, mixing on low speed until just combined.
  5. Pour the cheesecake filling over the cooled brownie base.
Caramel and Assembly
  1. In a saucepan, heat sugar and water until the sugar dissolves. Cook without stirring until it turns a deep amber color.
  2. Remove from heat and whisk in heavy cream, then butter and salt until smooth. Let cool slightly.
  3. Drizzle half the caramel over the cheesecake batter and swirl with a knife.
  4. Prepare a water bath by wrapping the pan in foil and placing it in a larger roasting pan with hot water.
  5. Bake for 60-70 minutes until the edges are set and the center has a slight jiggle.
  6. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
  7. Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
  8. Drizzle with remaining caramel sauce before serving.

Notes

Ensure all dairy ingredients and eggs are at room temperature for the smoothest filling.
Do not skip the water bath; it's essential for preventing cracks.
Chill the cheesecake overnight for the best flavor and texture.