Description

Caramel Brownie Cheesecake is a decadent dessert that layers rich, fudgy brownies with creamy cheesecake and luscious caramel sauce. It’s the perfect indulgence for special occasions or when you want to impress.

Ingredients

Units Scale

1 box brownie mix (plus ingredients listed on box)
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup caramel sauce (plus extra for topping)
1 tablespoon all-purpose flour
1/4 teaspoon salt
Whipped cream (optional, for serving)
Chopped pecans or chocolate chips (optional, for garnish)

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan or line with parchment paper.
Prepare brownie batter according to package instructions. Spread 2/3 of the batter into the bottom of the pan. Bake for 15 minutes, then remove from oven and let cool slightly.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, caramel sauce, flour, and salt until well combined.
Pour cheesecake mixture over the partially baked brownie layer. Drop spoonfuls of remaining brownie batter over the top and swirl with a knife for a marbled effect.
Bake for 40–45 minutes, or until the center is just set and a slight jiggle remains.
Cool completely in the pan, then refrigerate for at least 4 hours or overnight.
Drizzle with additional caramel sauce and garnish with whipped cream, pecans, or chocolate chips before serving.

Notes

Let ingredients come to room temperature for a smoother cheesecake batter.
Use a water bath to prevent cracks, or place a pan of water in the oven on a lower rack.
For a shortcut, use store-bought caramel sauce, or make your own for extra richness.
Refrigerate leftovers in an airtight container for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 36g
Sodium: 280mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg