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A perfect slice of cheesecake with brownie base on a white plate, showcasing the distinct layers of fudgy brownie and smooth, creamy cheesecake.

Caramel Brownie Cheesecake: The Ultimate Decadent Dessert

The ultimate Caramel Brownie Cheesecake recipe. A fudgy brownie base, creamy cheesecake filling, and gooey caramel topping make this the most decadent, show-stopping dessert for any occasion. Follow our tips for a perfect, crack-free cheesecake every time.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Fudgy Brownie Base
  • 1/2 cup unsalted butter melted
  • 4 oz semi-sweet chocolate chopped
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
For the Creamy Cheesecake Filling
  • 24 oz full-fat cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
For the Toppings
  • 1/2 cup caramel sauce warmed
  • 1/4 cup heavy cream
  • 1/4 cup semi-sweet chocolate chips

Equipment

  • 1 9-inch springform pan
  • 1 Hand mixer
  • 1 Large roasting pan

Instructions
 

Make the Brownie Base
  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a saucepan over low heat, melt the butter and semi-sweet chocolate, stirring until smooth. Remove from heat.
  3. Whisk in the sugar, then whisk in the eggs one at a time until fully incorporated.
  4. Fold in the flour, cocoa powder, and salt until just combined. Do not overmix.
  5. Pour the batter into the prepared pan, spread evenly, and bake for 20-25 minutes. Let it cool completely on a wire rack.
Prepare and Bake the Cheesecake
  1. Reduce oven temperature to 325°F (160°C).
  2. In a large bowl, beat the room temperature cream cheese and sugar with a hand mixer until smooth.
  3. Beat in the sour cream and vanilla extract. Scrape down the sides as needed.
  4. Add the eggs one at a time, mixing on low speed until just combined. Pour the filling over the cooled brownie base.
  5. Prepare a water bath by wrapping the outside of the springform pan in two layers of heavy-duty foil. Place it in a large roasting pan and fill the roasting pan with about 1 inch of hot water.
  6. Bake for 60-70 minutes, until the edges are set and the center has a slight wobble.
Cool, Chill, and Serve
  1. Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour.
  2. Remove from the water bath, remove the foil, and let it cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight.
  3. For the ganache, heat heavy cream until simmering and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
  4. Before serving, drizzle the chilled cheesecake with warmed caramel sauce and the chocolate ganache.

Notes

Ensure all dairy and eggs are at room temperature for the smoothest cheesecake filling.
Do not skip the water bath! It is the key to preventing cracks.
Chill the cheesecake overnight for the best flavor and texture.
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