I still remember the first time I pulled this Decadent Caramel Brownie Cheesecake from my oven. My kitchen was filled with the intoxicating, layered aroma of rich chocolate brownie and tangy, creamy cheesecake, with sweet notes of caramel weaving through it all. It was a happy accident, born from a late-night craving and a half-used box of brownie mix staring at me from the pantry. I wanted the fudgy chew of a brownie and the cool, creamy luxury of cheesecake in one bite. What emerged was nothing short of magic—a dessert so gloriously over-the-top and satisfying that it has become my most requested treat for every gathering. It’s not just a dessert; it’s an experience, and I’m so thrilled to share my kitchen-tested version with you.
Ingredients
- For the Brownie Layer:
- 1 box (approx. 18-20 oz) fudge brownie mix (like Betty Crocker)
- Ingredients listed on the brownie mix box (typically eggs, oil, and water)
- For the Cheesecake Layer:
- 24 ounces (three 8-oz blocks) full-fat cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- For the Caramel Integration:
- 1 cup premium caramel sauce or topping, plus more for serving
- 1/2 teaspoon flaky sea salt (optional, but amazing)
When I make this, I am a stickler about ingredient temperature. Don’t skip getting your cream cheese, eggs, and sour cream to room temperature. I’ve tried rushing it with lukewarm water baths, and trust me, taking them out an hour ahead works infinitely better. Cold ingredients lead to a lumpy batter, and we want silkiness. For the caramel, use a good-quality sauce in a jar—the kind you’d eat with apples. It needs to be thick enough to hold its own and not just dissolve into the batter. That salted caramel note? It cuts the sweetness and makes the flavors pop in a way I absolutely love.(See the next page below to continue…)