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Caramel Brownie Cheesecake

A decadent dessert combining creamy cheesecake, fudgy brownies, and sweet caramel. Perfect for any occasion, this easy-to-make delight is sure to impress your friends and family.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs These will form a crust that’s crunchy and sweet.
  • 0.25 cups sugar To enhance the dessert’s sweetness.
  • 0.5 cups unsalted butter, melted This adds richness and binds the crust.
For the Brownie Layer
  • 1 box brownie mix Or homemade recipe; for a fudgy, chocolatey base.
  • 0.25 cups vegetable oil Provides moisture to the brownie.
  • 1 large egg Essential for binding the brownie batter.
  • 2 tablespoons water To add the right consistency to the brownie mix.
For the Cheesecake Filling
  • 24 oz cream cheese, softened Creates a creamy and rich cheesecake layer.
  • 1 cup granulated sugar Sweetness is key for balancing the flavors.
  • 1 teaspoon vanilla extract Essential for that beloved warm flavor.
  • 3 large eggs Provide structure to the cheesecake.
  • 0.25 cups sour cream For a creamy texture and to enhance the flavor.
For the Topping
  • 0.5 cups caramel sauce Adds a sweet, gooey swirl that steals the show.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
  2. Prepare the brownie batter according to the package instructions. Spread evenly in the bottom of the prepared pan and bake for 20 minutes. Remove from the oven and let cool slightly.
Cheesecake Filling
  1. In a large bowl, beat cream cheese and granulated sugar together until smooth. Add vanilla extract and mix. Add eggs one at a time, beating well after each addition, then stir in sour cream.
  2. Pour the cheesecake batter over the brownie layer.
Swirling and Baking
  1. Drizzle caramel sauce over cheesecake batter and swirl with a knife or skewer.
  2. Bake for 50-60 minutes, or until the edges are set and center is slightly jiggly. Turn off oven and leave the cheesecake to cool inside for an hour.
Cooling and Serving
  1. After an hour, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
  2. Before serving, drizzle extra caramel sauce over the top.

Notes

Use room temperature ingredients for a smooth cheesecake. Don’t overmix to prevent cracks. Consider toppings like nuts or chocolate shavings.