Introduction

This Silky Caramel Brownie Cheesecake combines the rich, fudgy texture of brownies with a smooth, creamy cheesecake layer topped with luscious homemade caramel. It’s a decadent dessert perfect for special occasions or any time you want to impress your guests.

The image shows a thick slice of rich layered dessert on a white plate placed on a white marbled surface. The bottom layer is a dark, fudgy brownie with a slightly rough texture. Above it is a creamy, beige layer with small crunchy nuts. On top of this is a thick, glossy chocolate layer, smooth and shiny, covering the whole slice. The very top has a drizzle of chocolate and caramel sauce, creating thin stripes across the surface. The dessert looks moist and dense, with a mix of smooth and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz cream cheese, softened
1 cup dark chocolate, chopped
3 large eggs (for brownie layer)
2 large eggs (for cheesecake layer)
¾ cup sugar (for brownie)
1 cup sugar (for caramel)
½ cup sugar (for cheesecake)
¾ cup unsalted butter
¼ cup unsalted butter (for caramel)
¾ cup all-purpose flour
2 tablespoons cocoa powder
½ cup heavy cream
1 teaspoon vanilla extract (for brownie)
1 teaspoon vanilla extract (for cheesecake)
1 pinch of salt (for brownie)
1 pinch of salt (for caramel)

Instructions

Step 1: Preheat your oven to 180°C (350°F). Grease a springform pan and line it with parchment paper. Melt the chopped dark chocolate and ¾ cup unsalted butter together over a water bath until silky smooth. Allow to cool briefly.
Step 2: In a bowl, whisk the ¾ cup sugar and 3 eggs until light and fluffy. Fold in the melted chocolate mixture gently. Then, incorporate the flour, cocoa powder, 1 teaspoon vanilla extract, and a pinch of salt carefully. Spread this batter evenly in the prepared pan and bake for 15 minutes. Allow it to cool slightly.
Step 3: For the cheesecake layer, blend the softened cream cheese with ½ cup sugar until velvety smooth. Add the 2 eggs one at a time, mixing fully after each addition. Stir in 1 teaspoon vanilla extract. Pour this mixture over the brownie base, smoothing the top with a spatula.
Step 4: Lower the oven temperature to 160°C (320°F). Bake the cheesecake for 40 to 45 minutes until the center is set but still has a slight wobble. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour to cool gently.
Step 5: Chill the cheesecake in the refrigerator for at least 4 hours or overnight. To make the caramel, melt 1 cup sugar over medium heat until it turns amber. Carefully add the ½ cup heavy cream, then whisk in ¼ cup unsalted butter and a pinch of salt until the caramel is glossy and smooth.
Step 6: Remove the cheesecake from the pan and drizzle the caramel generously over the top, letting it drip down the sides. Refrigerate the finished cheesecake for another 30 minutes to let the caramel set before serving.

Tips & Variations

For extra texture, sprinkle chopped nuts like pecans or walnuts on the caramel topping before it sets.
If you prefer, substitute dark chocolate with semi-sweet chocolate for a milder flavor.
To avoid cracks in the cheesecake, make sure to cool it slowly in the oven as described.
Use full-fat cream cheese for the creamiest texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. It is best served chilled. To reheat, allow it to sit at room temperature for about 20 minutes before serving to soften the caramel topping slightly.

How to Serve

The image shows a close-up of a rich, multi-layered dessert slice on a white plate, placed on a white marbled surface. The bottom layer is a dense, dark brown chocolate brownie with a slightly crumbly texture. Above it, there is a thick creamy layer in light beige with small bits mixed inside. On top of this cream layer is a glossy dark chocolate layer that looks smooth and shiny. The top has a drizzle of milk chocolate strips evenly spaced, adding a soft texture and a lighter brown color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a springform pan?

A springform pan is recommended for easy removal of the cheesecake, but you can use a regular cake pan lined with parchment paper. Just be careful when unmolding the cake.

How can I tell when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center still has a subtle wobble when gently shaken. It will firm up as it cools.