Caramel Brownie Cheesecake is kinda a mouthful, right? Both in name and in actual bites. If you’ve ever stood in the kitchen, eyes darting between the brownie box and that lonely brick of cream cheese in the fridge, wondering how to pick just one — here’s a wild idea. Just combine them.
This recipe is my go-to when I want something extra decadent. Oh, and if you’re searching for other twists on cheesecake, definitely check out this super easy greek yogurt jello cheesecake for a lighter day.
How to Make Caramel Brownie Cheesecake
Okay, let me break it down. No fancy skills required. You’re smooshing together a brownie base, a creamy cheesecake layer, and some gooey caramel. Honest truth — my first time, it was a mess. But you live and learn, right? Here are the basics I swear by:
First off, grab a boxed brownie mix (no shame). Mix it according to the box. Pour that into a greased springform pan. Bake just a little, not all the way — it stays fudgy that way.
Meanwhile, for the cheesecake layer, beat two packs of cream cheese (room temp or you’ll regret it), a half cup of sugar, a splash of vanilla, two eggs. Mix until it’s smooth. Pour this gently over the half-baked brownie layer.
Now, swipe a jar of store-bought caramel sauce. Not too thick, but enough to get that rich swirl in. Use a knife and swirl, but don’t overthink it. Bake until it’s nearly set but with a wobble in the middle. Trust me on the wobble.
Let it chill overnight (ugh, patience…). But it’s worth it.
I once forgot about the cooling and ended up with a weird cheesecake puddle. Still tasted great. Just not as ‘Instagram pretty’.
“My friends still talk about that buttery caramel swirl. I followed your steps and it actually worked out — which is a miracle for me.” – Jamie K.
Caramel Brownie Cheesecake
Nutrition Facts (per serving)
Look, I should probably warn you — Caramel Brownie Cheesecake is way more of a treat than a health food. Each slice? You’re getting a fair bit of sugar, and there’s definitely a mix of carbs and fat. Rough numbers, for those counting:
One piece (about 1/12 of the cake) comes in at approximately 450 calories. You’ll get around 30 grams of fat, give or take, and 40 grams of carbs. Protein isn’t awful, thanks to the cream cheese — so maybe 7 grams or so.
Sugar? Uh, I lost count. Let’s leave it at “satisfying your sweet tooth.” Would not recommend eating the whole thing in one day, but, hey — you do you.
Oh, and this recipe’s perfect for sharing. Maybe bring it to a potluck? Or just bribe coworkers, honestly.
Caramel Brownie Cheesecake
Photos of Brownie Caramel Cheesecake
Wish I could hand you a fork through the screen, honestly. I don’t have pro lighting or those food stylist tools — just a regular kitchen and a half-decent phone camera. My favorite photo is with a fat drizzle of caramel oozing over the cheesecake edge. No filters needed.
The middle gets a bit crackly if you overbake it, but that’s a badge of homemade pride in my book. And, oh, when you cut through that thick layer, with a brownie bottom that stays chewy? Pure dessert joy. There were crumbs everywhere and I may have licked the plate.
(Tip: pop a picture before your friends show up. This thing gets devoured.)
Caramel Brownie Cheesecake
More Cheesecake Recipes
If you’re now a cheesecake convert, join the club. Caramel Brownie Cheesecake is just a starting point, honestly. My cousin swears by adding salty peanuts on top, which is…genius. Some folks like to get fancy with flavored extracts or even a swirl of Nutella.
Oh, if you’re doing healthier baking, try these healthy greek yogurt brownies. Totally hits the spot if you want chocolate but not all the calories. Sometimes I swap in greek yogurt for part of the cream cheese in my cheesecakes, too — lightens things up and adds a tiny tang.
Got leftovers? Rare, but it happens. Works great frozen, in bar form. A good midnight snack if you ask me.
- Serve extra caramel sauce on the side for major drip factor.
- Top with a scoop of vanilla ice cream if you’re feeling wild.
- Try a sprinkle of flaky sea salt on top, trust me.
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People always ask me, “Does Caramel Brownie Cheesecake really live up to the hype?” Yes. A hundred times yes. It’s rich like a five-star restaurant dessert, but honestly easier to pull off than it looks. Want to impress people at the next family gathering or just treat yourself on a rough Tuesday? Do it.
If you’re looking for exact ingredients, step-by-steps, or ways to tweak it — check out the official Caramel Brownie Cheesecake recipe (https://handletheheat.com/caramel-brownie-cheesecake/) I used for inspiration the first time I tried it. Changes I made were all about making it less fussy. Anyway, if you make this, let me know how it goes. I wanna see those caramel swirls and brownie chunks.
Happy baking, and remember — cheesecake is always the answer.
Caramel Brownie Cheesecake
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Caramel Brownie Cheesecake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A decadent dessert combining fudgy brownies, creamy cheesecake, and rich caramel swirls.
Ingredients
- 1 box brownie mix
- 2 packs cream cheese (room temperature)
- 1/2 cup sugar
- 1 splash vanilla extract
- 2 eggs
- 1 jar store-bought caramel sauce
Instructions
- Preheat the oven and prepare a greased springform pan.
- Mix the brownie mix according to the package instructions and pour into the springform pan.
- Bake the brownie layer for a short time, allowing it to remain fudgy.
- In a bowl, beat the cream cheese, sugar, vanilla extract, and eggs until smooth.
- Pour the cheesecake mixture gently over the half-baked brownie layer.
- Drizzle the caramel sauce over the cheesecake layer and swirl it gently with a knife.
- Bake until the cheesecake is nearly set but still has a slight wobble in the center.
- Let it chill overnight before serving.
Notes
Serve with extra caramel sauce and consider adding a scoop of vanilla ice cream or a sprinkle of flaky sea salt for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
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