Mouthwatering Caramel Brownie Cheesecake
Caramel Brownie Cheesecake is a rich dessert with a fudgy brownie base, creamy cheesecake, and swirled caramel topping—baked and chilled to perfection.
Brownie Layer
- 1 box 18–20 oz fudge brownie mix (+ oil, eggs, water)
Cheesecake Layer
- 24 oz 680g cream cheese, softened
- ¾ cup 150g granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup 120ml sour cream
- Caramel Swirl
- ½ cup 120ml thick caramel sauce (store-bought or homemade)
- ¼ tsp sea salt optional
- Optional Toppings: chocolate ganache drizzle whipped cream, extra caramel
Preheat oven to 350°F. Grease a 9-inch springform pan. Prepare brownie batter and pour half into the pan. Bake 15–18 minutes, until edges set and center shows moist crumbs. Cool 10 minutes.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Pour cheesecake over brownie. Drop caramel on top and swirl with a toothpick.
Bake 40–45 minutes until edges are set and center slightly jiggles. Cool 1 hour in oven with door cracked. Chill at least 4 hours or overnight.
Run a knife around edges, release springform. Top with extra caramel, ganache, or whipped cream. Slice with a warm knife