Experience ultimate indulgence with this Caramel Brownie Cheesecake Bliss, a dessert masterpiece that combines a fudgy brownie base with a creamy, velvety cheesecake layer topped with luscious salted caramel. It’s the perfect treat to share with friends and family or to enjoy as a decadent finish to any meal.
The rich chocolatey brownie, smooth cheesecake filling, and buttery caramel topping create a harmonious blend of flavors and textures that will captivate your senses. Whether served chilled or slightly warmed, each bite delivers a blissful balance of sweetness and richness that’s truly unforgettable.
- Combines rich brownie and creamy cheesecake for a luscious dessert experience.
- Salted caramel topping enhances flavor with a perfect sweet-salty contrast.
- Simple step-by-step instructions that reward with professional-quality results.
- Refrigerating overnight ensures a perfectly set cheesecake with clean slices.
Ingredients
- Unsalted butter (1 stick / 113 g, melted): Provides rich moisture and flavor to form the fudgy brownie base texture.
- Granulated sugar (1 cup / 200 g): Sweetens the brownie layer evenly, balancing the cocoa’s bitterness.
- Unsweetened cocoa powder (1 cup / 85 g): Delivers deep chocolate flavor and color to the brownie base.
- Fine sea salt (¼ teaspoon): Enhances the chocolate intensity and balances the sweetness.
- Vanilla extract (½ teaspoon): Adds warm aromatic notes to complement chocolate in the brownie batter.
- Large eggs (2 for brownies, 4 for cheesecake): Provide structure and richness in both brownie and cheesecake layers.
- All-purpose flour (½ cup / 62 g): Gives the brownie base slight structure without toughening it.
- Cream cheese (24 ounces / 680 g, softened): Forms the lush, creamy cheesecake layer when beaten smooth.
- Granulated sugar (½ cup / 100 g): Sweetens the cheesecake filling for balanced flavor.
- Light brown sugar (½ cup / 100 g): Adds subtle molasses richness enhancing the cheesecake texture.
- Heavy cream (¼ cup / 60 ml): Makes the cheesecake ultra creamy and luscious.
- Vanilla extract or vanilla bean paste (2 teaspoons): Imparts a fragrant, natural vanilla flavor to the cheesecake layer.
- Salted caramel sauce (½ cup): Drizzled on top for delightful sweet and salty finish.
- Optional additional caramel drizzle and flaky sea salt: For serving, to elevate presentation and taste contrast.
Instructions
- Preheat oven and prepare pan
Set your oven to 325°F (163°C). Grease a springform pan thoroughly with non-stick spray or butter and place it on a rimmed baking sheet to catch any drips during baking. This prep ensures clean edges and easy cleanup.
- Make the brownie base
In a large bowl, whisk melted butter, granulated sugar, cocoa powder, and salt until smooth to fully dissolve the dry ingredients. Stir in vanilla extract, then add eggs one at a time, beating well to create an even batter. Gently fold in the flour just until combined to keep the brownies tender. Spread evenly in pan and bake for about 15 minutes. Allow to cool completely; this step is crucial for a stable cheesecake layer on top.
- Prepare creamy cheesecake filling
In a clean large bowl, beat softened cream cheese until completely smooth and free of lumps for a silky texture. Add both sugars and heavy cream, beating until creamy and well blended. Incorporate eggs one at a time, mixing gently to avoid overbeating, then stir in vanilla. Pour this luscious cheesecake batter evenly over the cooled brownie base, tapping gently to remove air bubbles for a flawless finish.
- Bake the combined layers
Bake the cheesecake layered brownies for 55 minutes to 1 hour, until the top is mostly set but still slightly wobbly in the center, indicating perfect moisture level. Turn off the oven and crack the door slightly; let it cool inside for 10 minutes to prevent cracking. Then remove and cool completely on a wire rack before refrigerating to chill fully.
- Chill and serve
Refrigerate the cheesecake overnight or at least 4 hours to ensure firm, sliceable texture. Remove the springform pan rim, place on a serving plate, and drizzle generous salted caramel sauce over the top. Optionally, sprinkle flaky sea salt for an elegant touch. Slice cleanly by warming your knife under hot water between cuts and serve chilled or just above fridge temperature.
- Cooling brownie completely prevents the cheesecake from mixing into the base and keeps layers distinct.
- Slow cooling in the oven reduces cracks on the cheesecake surface.
- Warming your knife before slicing creates smooth, clean cuts for beautiful presentation.
Storage Tips
Store leftovers covered tightly in the refrigerator for up to 4 days to preserve freshness and flavor. For longer storage, freeze individual slices wrapped well for up to 1 month and thaw in the fridge before serving.
Serving Suggestions
Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream for extra decadence. Pair with a strong coffee or dessert wine to complement the indulgent chocolate and caramel notes.
- Room temperature ingredients blend more evenly and help create a consistent batter texture.
- Use a springform pan to easily release delicate cheesecake without damage.
- Lightly tapping the filled pan before baking removes air bubbles for a smoother top layer.
FAQs
- Can I use store-bought brownie mix?
While you can use a boxed brownie mix, homemade brownies bring richer flavor and better texture that complements the cheesecake layer perfectly.
- How do I prevent cracks on my cheesecake?
Cool the cheesecake gradually in the slightly opened oven and avoid overbaking to prevent cracks on the surface.
- Can this be made gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend for an equally delicious cheesecake bliss.
- Is it necessary to chill overnight?
Chilling overnight is highly recommended for clean slicing and fully set cheesecake, though a minimum of 4 hours refrigeration works.
- Can I make caramel sauce from scratch?
Absolutely! Homemade salted caramel enhances the fresh flavor, but store-bought caramel works well for convenience.
- How do I store leftovers?
Keep cheesecake covered in the refrigerator for up to 4 days, or freeze slices wrapped tightly for up to a month.
Caramel Brownie Cheesecake Bliss
Equipment
- 1 springform pan
- 1 rimmed baking sheet
- 1 large mixing bowl
- 1 wire rack
Ingredients
- 1 stick unsalted butter 113 g, melted
- 1 cup granulated sugar 200 g
- 1 cup unsweetened cocoa powder 85 g
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour 62 g
- 24 ounces cream cheese 680 g, softened to room temperature
- ½ cup granulated sugar 100 g
- ½ cup light brown sugar 100 g
- ¼ cup heavy cream 60 ml
- 4 large eggs room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ cup salted caramel sauce
- Optional: additional caramel sauce for drizzling
- Optional: flaky sea salt for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a springform pan with butter or non-stick spray and place it on a rimmed baking sheet to catch spills.
- In a large bowl, whisk melted butter, granulated sugar, cocoa powder, and sea salt until smooth. Stir in vanilla extract.
- Add eggs one at a time, mixing well after each addition. Fold in flour until just combined.
- Spread brownie batter evenly into the prepared pan. Bake about 15 minutes, then cool completely.
- Beat cream cheese in a large bowl until smooth. Add both sugars and heavy cream; beat until creamy.
- Add eggs one at a time, mixing just until combined. Stir in vanilla extract.
- Pour cheesecake mixture over cooled brownie base. Tap pan gently to remove air bubbles.
- Bake for 55 to 60 minutes until the cheesecake is mostly set. Turn off oven, crack door open, and let cool inside for 10 minutes.
- Remove from oven, cool completely on a wire rack, then refrigerate at least 4 hours or overnight.
- Release cheesecake from pan and transfer to a serving plate. Drizzle caramel sauce over top and sprinkle with flaky sea salt if desired.
- Slice with a knife warmed under hot water and serve chilled or slightly above refrigerator temperature.
Notes
- Cool the brownie layer fully before adding cheesecake to prevent mixing.
- Chill cheesecake overnight for best texture and flavor.
- Warm the knife to cut clean slices easily.
- Use lightly salted caramel for balanced sweetness.
