Caramel Brownie Cheesecake
This Caramel Brownie Cheesecake is a rich, layered dessert featuring a fudgy brownie base with a creamy cheesecake center, topped with caramel and chocolate chips for a delightful sweet-salty balance.
Ingredients
For the Base
- 1 box brownie mix Use your favorite brand.
- 1/2 cup butter, melted About 1 stick.
- 2 large eggs
For the Cheesecake Layer
- 16 oz cream cheese, softened One 8-oz block x2 or one 16-oz.
- 1 cup sugar Replace with coconut sugar for a deeper flavor.
- 1 teaspoon vanilla extract
- 3 large eggs
For the Topping
- 1 cup caramel sauce Store-bought is fast and consistent.
- 1 cup chocolate chips Swap for chopped chocolate for a different texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan well.
- In a bowl, combine the boxed brownie mix, 1/2 cup melted butter, and 2 large eggs until smooth. Pour about half of the batter into the prepared pan and spread evenly. Bake the base for 20 minutes.
Making the Cheesecake Filling
- In a separate bowl, beat the softened cream cheese with 1 cup sugar and 1 teaspoon vanilla until very smooth. Add the 3 large eggs one at a time, blending until combined. Stop when the mixture is smooth and slightly thick.
Layering
- Pour the cheesecake mixture over the warm brownie layer and smooth the top.
- Drizzle 1 cup caramel sauce over the cheesecake surface and sprinkle 1 cup chocolate chips across the top.
Baking
- Dollop remaining brownie batter over the cheesecake and gently swirl using a butter knife.
- Bake at 350°F (175°C) for 30–35 minutes. The center should have a slight jiggle.
Cooling and Chilling
- Remove the cheesecake and let cool at room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
For added flavor, sprinkle flaky sea salt over the caramel drizzle. Chill thoroughly before slicing; warm the caramel slightly for easier spreading.