The first time I pulled this Caramel Brownie Cheesecake from my oven, the scent was nothing short of magical. My kitchen filled with the deep, comforting aroma of cocoa and brown sugar, layered with the sweet, buttery promise of caramel. It was a happy accident, born from a desire to combine my two favorite desserts for a special friend’s birthday. That first slice—seeing the distinct, fudgy brownie base give way to the creamy, tangy cheesecake layer, all swirled with ribbons of gooey caramel—was a moment of pure baking joy. It’s a showstopper that feels like a warm hug, and now, it’s my absolute go-to for making any occasion feel extraordinary.
Ingredients
- For the Brownie Base:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Cheesecake Layer:
- 16 ounces (2 blocks) full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- For the Caramel Swirl:
- 1/2 cup thick caramel sauce (store-bought or homemade), plus extra for serving
- A pinch of flaky sea salt (optional, but amazing)
Don’t let the list intimidate you—it’s mostly pantry staples! For the brownie base, I insist on using unsweetened cocoa powder for that deep chocolate flavor; Dutch-processed works beautifully here. For the cheesecake, full-fat cream cheese is non-negotiable for that perfect creamy, non-grainy texture. I’ve tried lighter versions, and they just don’t set the same way. As for the caramel, a good quality, thick store-bought sauce is a fantastic shortcut, but if you have 10 extra minutes, making a simple one with sugar, butter, and cream is utterly divine. That pinch of flaky salt on top? It cuts through the sweetness and elevates the whole slice.(See the next page below to continue…)