A rich, indulgent dessert that layers a buttery graham crust, fudgy brownie batter, and silky caramel cheesecake into one unforgettable treat.

Why You’ll Love This Recipe

This caramel brownie cheesecake is the perfect combination of creamy, fudgy, and crunchy textures. It brings together the best parts of brownies and cheesecake in one elegant dessert. The caramel adds a luxurious sweetness, while the layers bake together into a visually stunning and deliciously decadent centerpiece for any celebration. It’s also surprisingly simple to prepare, even for beginner bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

For the brownie layer:
1 cup granulated sugar
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

For the cheesecake layer:
16 ounces cream cheese, softened
1 cup sour cream
1/2 cup caramel sauce, plus extra for drizzling

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, whisk together granulated sugar, brown sugar, flour, cocoa powder, and salt.
4. Add the eggs and vanilla extract, mixing just until combined. Fold in the chocolate chips.
5. Pour half of the brownie batter over the cooled crust.
6. In another bowl, beat softened cream cheese until smooth. Add sour cream and caramel sauce and mix until fully combined.
7. Pour the cheesecake mixture over the brownie layer in the pan.
8. Spoon the remaining brownie batter on top.
9. Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
10. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
11. Transfer to the counter and allow to cool completely. Refrigerate for at least 4 hours, preferably overnight.
12. Before serving, drizzle additional caramel sauce on top.

Servings and timing

Servings: 12
Prep time: 25 minutes
Cook time: 50–60 minutes
Cooling and chilling time: 5 hours (including refrigeration)
Total time: About 6 hours

Variations

• Swirl the top with extra caramel before baking for a more dramatic presentation.
• Add a teaspoon of espresso powder to the brownie batter to intensify the chocolate flavor.
• Use crushed chocolate cookies instead of graham crackers for a deeper cocoa base.
• Replace caramel sauce with chocolate ganache for a different spin.
• Fold chopped walnuts or pecans into the brownie batter for added texture (if desired and dietary-appropriate).

Storage/Reheating

Store the cheesecake tightly covered in the refrigerator for up to 5 days.
For longer storage, freeze individual slices wrapped in plastic and then placed in an airtight container for up to 2 months.
To serve from frozen, thaw slices in the refrigerator overnight.
This dessert is best enjoyed chilled and does not require reheating.

FAQs

How do I prevent cracks in the cheesecake?

Avoid overmixing, bake at the correct temperature, and allow it to cool gradually in the oven.

Can I make this cheesecake ahead of time?

Yes, it tastes even better the next day, making it perfect for prepping in advance.

Can I use store-bought caramel sauce?

Yes, any thick, good-quality caramel sauce works well.

What can I substitute for graham cracker crumbs?

Crushed digestive biscuits or chocolate cookies also work.

Do I need a water bath for this recipe?

No, the brownie layer and reduced bake time eliminate the need for a water bath.

How do I know when the cheesecake is done?

The center should be set but still slightly jiggly when gently shaken.

Can I use low-fat cream cheese?

Full-fat is recommended for the best texture, but low-fat will still work with a slightly softer result.

Can I leave out the chocolate chips?

Yes, but they add a nice texture and flavor to the brownie layer.

How long should the cheesecake chill?

At least 4 hours, but overnight gives the best firmness and flavor.

Can I freeze the whole cheesecake?

Yes. Wrap it tightly and freeze without the caramel drizzle. Add fresh caramel after thawing.

Conclusion

This caramel brownie cheesecake delivers a luscious fusion of rich brownies, smooth caramel cheesecake, and a buttery crust—everything you need for a show-stopping dessert. Whether you’re serving a crowd or treating yourself, its creamy texture and deep chocolate flavor make it unforgettable. Enjoy each decadent bite.

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