Caramel Brownie Cheesecake Bliss

Here’s a full, detailed recipe for Caramel Brownie Cheesecake Bliss — rich, layered, and bakery-style, but totally doable at home 🍰

🍫 Caramel Brownie Cheesecake Bliss

🕒 Time

Prep: 40 minutes
Bake: ~1 hour 10 minutes
Chill: 4–6 hours (or overnight)
Serves: 10–12 slices

🧾 Ingredients

Brownie Base

½ cup (115 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
⅓ cup (40 g) unsweetened cocoa powder
½ cup (65 g) all-purpose flour
¼ tsp salt

Cheesecake Layer

16 oz (450 g) cream cheese, softened
¾ cup (150 g) granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
½ cup (120 ml) heavy cream or sour cream

Caramel Layer

¾ cup caramel sauce (store-bought or homemade)
¼ tsp sea salt (optional, for salted caramel flavor)

Topping (Optional but Amazing)

Extra caramel sauce for drizzle
Brownie chunks or chocolate chips
Whipped cream (optional)

🧑‍🍳 Directions (Step by Step)

1️⃣ Prepare the Pan

Preheat oven to 325°F (165°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
Wrap the outside of the pan with foil (to prevent leaks).

2️⃣ Make the Brownie Base

In a bowl, whisk melted butter and sugar until smooth.
Add eggs and vanilla; mix well.
Sift in cocoa powder, flour, and salt.
Stir just until combined (do not overmix).
Pour batter into the pan and spread evenly.
Bake for 12–15 minutes — the top should look set but slightly soft inside.
Remove and let cool slightly.

3️⃣ Prepare the Cheesecake Filling

Beat cream cheese until smooth and fluffy (no lumps).
Add sugar and mix until creamy.
Beat in eggs one at a time, mixing gently.
Add vanilla and heavy cream; mix until just combined.

⚠️ Don’t overmix — this keeps the cheesecake creamy, not cracked.

4️⃣ Assemble the Layers

Pour cheesecake batter gently over the brownie base.
Warm caramel sauce slightly so it’s pourable.
Drizzle caramel over the cheesecake layer.
Use a knife or skewer to swirl the caramel gently.

5️⃣ Bake the Cheesecake

Place the springform pan into a larger baking pan.
Pour hot water into the outer pan (about halfway up the sides).
Bake at 325°F (165°C) for 50–55 minutes.

✔️ Center should jiggle slightly — not liquid.

6️⃣ Cool Slowly (Very Important)

Turn off oven and crack the door open.
Leave cheesecake inside for 1 hour.
Remove and cool completely at room temperature.
Refrigerate at least 4–6 hours or overnight.

7️⃣ Finish & Serve

Remove from pan carefully.
Drizzle with extra caramel.
Add brownie chunks or chocolate chips if desired.
Slice with a warm knife for clean cuts.

⭐ Pro Tips

For extra fudgy brownie, slightly underbake the base.
For salted caramel, sprinkle flaky sea salt on top.
Cheesecake tastes even better the next day.