Caramel Brownie Cheesecake

Caramel Brownie Cheesecake brings together the best of two indulgent desserts—a fudgy brownie base topped with silky cheesecake and finished with a cascade of rich caramel. Add your favorite chocolate chips or brownie bits on top, and you’ve got a show-stopping dessert that’s perfect for celebrations—or simply treating yourself.

Ingredients

• 1 box of brownie mix (plus whatever ingredients the box calls for)
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup heavy cream
• 1 cup caramel sauce (store-bought or homemade)
• ½ cup chocolate chips
• ¼ cup chopped brownies or chocolate chunks

Instructions

1. Preheat & prep
   Preheat your oven to 350 °F (175 °C). Grease a 9-inch springform pan.
2. Bake the brownie base
   Prepare the brownie mix following the instructions on the box. Pour the batter into the prepared pan and bake for about 20 minutes, or until the center is still slightly soft but mostly set. Remove and let it cool just a little.
3. Mix the cheesecake layer
   In a large bowl, beat the cream cheese and sugar until smooth. Then add eggs one at a time, mixing well after each addition. Stir in the vanilla and heavy cream until everything is well combined.
4. Assemble & bake
   Pour the cheesecake batter over the cooled brownie crust, smoothing out the top. Bake for 50–60 minutes, until the edges are set and lightly browned and the center has just firmed up. Once done, turn off the oven and crack the door open; allow the cheesecake to cool inside for about an hour.
5. Chill thoroughly
   Transfer to the refrigerator and chill for at least 4 hours (or ideally overnight) to let flavors meld and texture firm up.
6. Finish & serve
   Once cold, spread the caramel sauce across the top, letting it ooze over the sides. Sprinkle with chocolate chips and chopped brownie or chocolate bits. Slice and serve.

Tips & Variations

• For best texture and flavor, chill the cheesecake for several hours—or overnight—before serving.
• Keep leftovers covered in the fridge; they’ll stay good for up to 5 days.
• Prefer to skip boxed brownies? Use your favorite scratch recipe in place of the mix.
• Want extra flair? Drizzle a bit of chocolate ganache over the caramel layer.
• To add contrast, stir a pinch of sea salt into the caramel.
• To avoid cracks in the cheesecake, bake gently (a water bath helps), don’t overmix, and let it cool slowly with the oven door cracked open.

Freezing & Cracking Tips

• Freezing: Wrap tightly in plastic wrap and foil. It can keep for up to 3 months. Thaw in the refrigerator overnight before eating.
• Preventing cracks: Use gentle mixing, avoid overbaking, and cool gradually.