Description
A decadent and irresistible caramel brownie cheesecake featuring a rich brownie base topped with creamy cheesecake and finished with a luscious caramel topping and crunchy pecans. Perfect for chocolate and caramel lovers seeking a layered dessert that delivers both texture and flavor.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (plus ingredients listed on box)
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Caramel Topping
- 1/2 cup caramel sauce (store-bought or homemade)
- Pinch of sea salt (optional)
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make and bake brownie base: Prepare the brownie batter following the package instructions. Pour the batter into the prepared springform pan. Bake for 20 minutes until partially set. Remove from oven and allow to cool slightly.
- Prepare cheesecake layer: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine thoroughly.
- Assemble and bake cheesecake: Pour the cheesecake mixture evenly over the slightly cooled brownie base in the pan. Return the pan to the oven and bake for an additional 35–40 minutes, until the cheesecake center is set but still slightly jiggly.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
- Add toppings and serve: Before serving, drizzle the top with caramel sauce and sprinkle with a pinch of sea salt and chopped pecans if desired. Slice into 12 servings and enjoy chilled.
Notes
- Do not fully bake the brownie base before adding the cheesecake to prevent overbaking the brownie layer.
- For homemade caramel sauce, cook sugar and heavy cream over medium heat until thickened.
- Store leftovers covered in the refrigerator for up to 5 days.
