Introduction

This decadent caramel brownie cheesecake dessert combines rich chocolate, creamy cheesecake, and luscious caramel sauce for a truly indulgent treat. Perfect for special occasions or whenever you want to impress your guests with a layered dessert that’s both elegant and irresistible.

A close-up of a three-layered slice of dessert on a white plate with a white marbled texture underneath. The bottom layer is dark brown, crumbly and thick like a chocolate cookie crust. The middle layer is light cream color and smooth, resembling cheesecake. The top layer is a shiny, dark chocolate glaze with a rich caramel sauce dripping down over the slice. On top, there are several small, chunky pieces of chocolate, each drizzled with caramel. The dessert looks moist and decadent with the caramel pooling on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted Butter (Can be substituted with margarine for dairy-free)
2 cups Granulated Sugar (No substitute advised)
4 large Eggs (Flaxseed or applesauce can be used for vegan adaptations)
2 teaspoons Vanilla Extract (Use pure extract for best flavor)
1 cup All-Purpose Flour (Gluten-free flour can be used as a substitute)
⅔ cup Cocoa Powder (Dutch-processed cocoa can be used for darker flavor)
½ teaspoon Salt (Recommended for best taste)
16 ounces Cream Cheese (Neufchâtel can be a lower-fat option)
1 cup Granulated Sugar (for cheesecake layer)
3 large Eggs (for cheesecake)
1 teaspoon Vanilla Extract (for cheesecake)
½ cup Sour Cream (Greek yogurt can be used as a substitute)
1 cup Granulated Sugar (for caramel sauce)
6 tablespoons Unsalted Butter (for caramel sauce)
½ cup Heavy Cream (Half-and-half can be used for a lighter sauce)
a pinch Sea Salt (Can be adjusted to taste)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
Step 2: In a medium saucepan over low heat, melt 1 cup of unsalted butter and stir in 2 cups of granulated sugar. Remove from heat and whisk in 4 large eggs one at a time, followed by 2 teaspoons of vanilla extract.
Step 3: In a large bowl, sift together 1 cup of all-purpose flour, ⅔ cup of cocoa powder, and ½ teaspoon of salt. Fold the dry ingredients into the wet mixture until just combined.
Step 4: Pour the brownie batter into the prepared springform pan and bake for 25–30 minutes.
Step 5: In a large mixing bowl, beat together 16 ounces of softened cream cheese and 1 cup of granulated sugar. Add in 3 large eggs, 1 teaspoon of vanilla extract, and ½ cup of sour cream. Mix until smooth.
Step 6: Once the brownie layer has cooled for about 10 minutes, pour the cheesecake mixture evenly over the brownies. Return to the oven and bake for an additional 30–35 minutes.
Step 7: For the caramel sauce, heat 1 cup of granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Carefully add 6 tablespoons of unsalted butter and ½ cup of heavy cream, stirring until smooth. Stir in a pinch of sea salt.
Step 8: Drizzle the warm caramel sauce over the cooled cheesecake. Chill the entire dessert in the refrigerator for at least 2 hours before serving.

Tips & Variations

Use Dutch-processed cocoa powder in the brownie batter for a more intense chocolate flavor.
For a dairy-free caramel sauce, substitute butter with coconut oil and heavy cream with full-fat coconut milk.
Chill the cheesecake overnight to allow flavors to meld and texture to set perfectly.
Serve with a sprinkle of flaky sea salt on top of the caramel for an added flavor contrast.

Storage

Store any leftover cheesecake covered in the refrigerator for up to 4 days. Keep the caramel drizzle separate if possible and add just before serving to maintain its texture. Reheat leftover caramel in a microwave or on the stovetop gently before serving if it becomes too firm.

How to Serve

A thick slice of dessert with three clear layers sits on a white plate over a white marbled surface. The bottom layer is dark, crumbly, and dense like a chocolate crust. Above it is a smooth, creamy, light beige cheesecake layer in the center. The top layer is a glossy dark chocolate ganache, shiny and thick, dripping down the sides. On top of the ganache lie multiple small chunky pieces of dark chocolate, with rich golden caramel sauce generously drizzled over them and running down the sides of the slice, pooling slightly on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure the blend contains xanthan gum or add a small amount for better texture.

How do I know when the cheesecake layer is done?

The cheesecake is done when the edges are set but the center still slightly jiggles when shaken. It will firm up more as it cools in the refrigerator.