Let Me Tell You About This Caramel Brownie Cheesecake
Okay, so confession time: I only started making this Caramel Brownie Cheesecake because I got roped into a bake sale at the last minute (classic me). It was one of those “just bring something sweet!” situations and, well, I panicked—then remembered this old mashup dessert from a family get-together years ago. You know those moments when you just need something outrageously decadent and you don’t care if it gets a little messy? Yeah, that’s this cheesecake. Plus, there’s something a bit cathartic about swirling caramel into gooey brownie batter. Oh, and the first time I made it, I totally forgot to set a timer and almost burned it, but hey, it still disappeared before I could snap a photo for proof. Figures.
Why You’ll Love This Recipe (or at least, why I always do)
I make this when I want to look like I’ve got my act together, but actually, it’s pretty forgiving (even if you accidentally, say, drop a spoon in the batter—don’t ask). My family goes absolutely bonkers for this cheesecake—my brother once tried to hide the last slice behind the pickles in the fridge, which, honestly, I respect. It’s rich, fudgy, creamy, and just over-the-top enough to impress a crowd or, you know, just yourself on a random Tuesday night. (Pro tip: I find it tastes even better the next day, assuming it lasts that long. Spoiler: it never does in my house.)
What You’ll Need (Ingredients—Plus My Shortcuts & Swaps)
- 1 box brownie mix (or homemade—if you’re fancy. I use Ghirardelli when I’m not pretending to be a pro)
- 2 large eggs (room temp, if you remember, but I usually don’t)
- 1/2 cup vegetable oil (or melted butter in a pinch—gives a richer taste, but more washing up)
- 2 packages (8oz each) cream cheese, softened (honestly, any brand does the trick—my Nan swore by Philly, but store brand works fine)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract (I sometimes double this because why not?)
- 2 tablespoons flour (plain—just to help it set)
- 1/2 cup sour cream (Greek yogurt works if that’s all you’ve got—I’ve tried both)
- 1 jar (about 1 cup) caramel sauce (homemade is great, but I usually grab Smucker’s—see this recipe if you want to make your own, no judgement either way)
- Pinch of salt (I forget this half the time, but it really does make a difference)
How I Actually Make Caramel Brownie Cheesecake
- Prep Your Pan. Grab a 9-inch springform pan and line the bottom with parchment (or, honestly, just grease it if you can’t be bothered—I’ve done both). Preheat your oven to 325°F (160°C). Don’t worry if you forget; I once started with a cold oven and it just took a bit longer.
- Brownie Base. Mix up the brownie batter according to the box directions (or your recipe). Pour about 3/4 of it into the prepared pan—set aside the rest for swirling later. This is where I usually sneak a taste, just to, you know, check quality.
- Cheesecake Layer. In a big bowl, beat the cream cheese till it’s smooth-ish (never as velvety as the pros say). Add sugar, vanilla, flour, and sour cream. Mix until it’s creamy but don’t stress if there are a few lumps; they always seem to vanish in the oven. Pour this gently over your brownie layer. It might try to sink in. That’s fine. It’ll all work out.
- Caramel Time. Warm your caramel sauce a bit (it drizzles better), then pour about half of it over the cheesecake layer. Swirl gently with a knife or the back of a spoon—I make these big, lazy figure-eights. Don’t overthink it.
- Swirl in the Brownie. Dollop the remaining brownie batter over the top and swirl again. If it looks a bit chaotic, good. This isn’t a beauty contest.
- Bake. Pop it in the oven for about 50–60 minutes. The edges should look set, but the center will still jiggle a bit. Don’t panic. It firms up as it cools. (Once, I left it in an extra ten minutes and it still turned out great, just with extra chewy edges—yum.)
- Cool Down. Let it cool in the pan for at least an hour, then chill in the fridge for another three hours (overnight is best, but who actually waits that long?).
- Finish & Serve. Just before serving, drizzle with the rest of your caramel and, if you’re feeling extra, a pinch of flaky salt. Slice and marvel at your handiwork.
Stuff I’ve Learned The Hard Way (Notes)
- If you overmix the cheesecake layer, it gets weirdly dense. I used to go wild with the mixer—now I try not to zone out during this step.
- If you’re using a box mix, you can sometimes get away with skipping the eggs in the brownie layer if you’re out, but it’s, uhh, more fudgy than cakey (in a good way?)
- For homemade caramel, this guide saved me after three failed attempts—just watch it like a hawk so it doesn’t burn.
My Cheesecake Experiments (Variations)
- I once added chopped pecans to the top. It was fine, but they got a bit soggy after a day, just FYI.
- Sometimes I throw in a handful of chocolate chips on top for drama (and more chocolate—no one ever complained).
- I tried using peanut butter chips once; they kind of disappeared into the batter. Tasted okay though, just not as pretty.
Do You Need Fancy Gear? (Equipment)
- Springform pan (makes life easier, but honestly, I’ve done it in a deep pie dish and just served it in messy wedges—still delicious)
- Hand mixer or stand mixer (or pure elbow grease—though my wrists complained for days)
- Mixing bowls, spatula, and something for swirling (a chopstick works in a pinch, speaking from experience)
How To Store (If You Even Have Leftovers)
Keep it covered in the fridge, and it’ll last 3–4 days. Though honestly, in my house it never lasts more than a day! You can also freeze slices, but the texture gets a bit funky—still, it beats no dessert at all.
How I Like to Serve It (and My Family’s Odd Traditions)
I love it with a scoop of vanilla ice cream, though my cousin swears by a mug of extra-strong coffee and nothing else. We used to fight over the gooeyest slice, but now I just sneak the first piece before anyone else is home. If you want to get fancy, a sprinkle of sea salt and a few fresh berries makes it look like you tried really hard.
Things I Learned The Hard Way (Pro Tips)
- Don’t try to rush the chilling step—I did once, and ended up with cheesecake soup. Just set it in the fridge and walk away. Actually, I find it works better if you make it the night before.
- Don’t swirl too much or you’ll just end up with a muddy mess (though it still tastes amazing—ask me how I know).
Questions Folks Have Actually Asked Me (FAQ)
- Can I use homemade brownies? Absolutely! It’s even better. I just use a box when I’m feeling lazy (which is, honestly, pretty often). Here’s a great from-scratch recipe I like: King Arthur’s fudge brownies.
- Do I really need a springform pan? Not a dealbreaker. I’ve made it in a regular cake tin—line it well and be ready for what I call a “rustic” slice.
- Can I double the caramel? Oh, for sure! I sometimes do, especially if I’m bringing it to a party. Just watch out—it gets extra gooey. You’ll need a fork. Or a shovel…
- Why did my cheesecake crack? Happens to the best of us. Probably cooled too fast, or overbaked (I find a little crack gives it character anyway).
- Is it supposed to be so rich? Yep. That’s kind of the whole point (but you could try light cream cheese if you must—results may vary).
- Can I make this gluten free? Sure thing! Use a gluten-free brownie mix and double-check your caramel and flour. Let me know how it goes, yeah?
And there you have it—my not-so-polished but totally delicious Caramel Brownie Cheesecake. If you try it, I’d love to hear about your variations, or, you know, your own disasters. We’ve all been there. Now, if you’ll excuse me, I think there’s still a bit left in the fridge… unless someone beat me to it.
Ingredients
- 1 box (18 oz) brownie mix
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs (for cheesecake layer)
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce, plus extra for drizzling
Instructions
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1Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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2Prepare the brownie mix according to package instructions using 2 eggs and melted butter. Spread the brownie batter evenly in the prepared pan.
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3In a large bowl, beat the cream cheese and sugar until smooth. Add 3 eggs, one at a time, beating well after each addition. Mix in vanilla extract.
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4Pour the cheesecake batter over the brownie layer. Drizzle 1/2 cup caramel sauce over the top and swirl gently with a knife.
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5Bake for 65 minutes or until the center is set. Let cool completely, then refrigerate for at least 4 hours or overnight.
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6Before serving, drizzle additional caramel sauce over the cheesecake. Slice and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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