I made this caramel brownie cheesecake for a rainy Sunday and we ate the first slice before the kettle boiled. Think brownies on the bottom, cheesecake in the middle, and a slow river of caramel on top. It tastes bold and cozy at the same time. This cheese cake recipe uses simple steps from cake baking recipes so you relax and enjoy the ride. We add brownies, nod to caramel apple dump cake, and keep the spirit of cakes recipes easy. If you like a small bake this works for a 6 inch cheesecake recipe. Save it for best dessert recipes lists and for weeknight cravings too.
Table of Contents
- 1) Key Takeaways
- 2) Easy Caramel Brownie Cheesecake Recipe
- 3) Ingredients for Caramel Brownie Cheesecake
- 4) How to Make Caramel Brownie Cheesecake
- 5) Tips for Making Caramel Brownie Cheesecake
- 6) Making Caramel Brownie Cheesecake Ahead of Time
- 7) Storing Leftover Caramel Brownie Cheesecake
- 8) Try these Dessert recipes next
- 9) Caramel Brownie Cheesecake
- 10) Nutrition
1) Key Takeaways
This dessert brings a chewy brownie base and a creamy center. A slow caramel finish ties it all. The texture stays rich and neat with a calm bake in a water bath.
We keep steps short and friendly. You use common tools and simple cues. The goal stays joy in the slice and ease in the process.
Camila from Camila Cooks wrote and tested this version. We share notes that home bakers use and trust.
2) Easy Caramel Brownie Cheesecake Recipe
This cheese cake recipe feels relaxed and clear. This cheese cake recipe leans on pantry parts and steady cues. I whisk the batter and breathe. You pour and smile.
We start with a fudgy base. We mix a smooth filling. We finish with warm caramel that sits like silk. No guesswork. You read the wiggle. You cool and chill.
Fans of brownies will love the crumbs at the edge. Lovers of cake baking recipes will enjoy the flow. If you collect best dessert recipes, save this one. If you like small pans, use a six inch form for a tidy bake that still feels grand.
3) Ingredients for Caramel Brownie Cheesecake
Unsalted butter melted and cool so the cocoa blooms and the crumb stays tender.
Granulated sugar for shine and chew in the base and gentle sweetness in the filling.
Large eggs at room temp so the batters mix fast and smooth with no lumps.
Vanilla extract to round the cocoa and lift the cream cheese.
All purpose flour spooned and leveled for a soft set that still holds a clean slice.
Cocoa powder unsweetened for deep color and a true brownie bite.
Fine salt a small pinch to balance the sweet and sharpen flavor.
Cream cheese softened so the cheesecake recipe turns silky and light.
Sour cream for a gentle tang and a soft custard feel.
Cornstarch for a tidy set and fewer cracks.
Caramel sauce thick and pourable for a glossy top that does not run.
4) How to Make Caramel Brownie Cheesecake
Step 1 Wrap a nine inch springform in foil. Spray the inside and line the base with parchment. Heat the oven to three twenty five. Set a deep pan on the middle rack.
Step 2 Whisk butter sugar eggs and vanilla until glossy. Sift flour cocoa and salt over the bowl. Fold until no dry streaks remain.
Step 3 Spread the batter in the pan. Bake for fifteen minutes. The top sets and the center stays soft. Cool for ten minutes.
Step 4 Beat cream cheese until smooth. Mix in sugar. Add eggs one at a time. Stir in sour cream vanilla and cornstarch. This recipe for cheesecake should look silky and thick.
Step 5 Pour filling over the warm base. Tap the pan to release bubbles. Set the pan in the deep pan. Pour hot water to reach halfway up the sides.
Step 6 Bake fifty five to sixty five minutes. The edges set. The center moves like soft jelly. Turn the oven off. Crack the door. Rest for thirty minutes. Cool then chill four hours.
5) Tips for Making Caramel Brownie Cheesecake
Use room temp dairy. Cold blocks fight the mixer and leave tiny lumps. Soft blocks blend fast and clean for the best cheesecake recipes texture.
Watch the wobble. A gentle shake tells the truth. Look for set edges and a soft center. That cue gives a tender bite and no dry crumb.
Warm the knife. Run it under hot water and wipe. Each slice comes out sharp. The caramel stays smooth and the brownie keeps its edge.
6) Making Caramel Brownie Cheesecake Ahead of Time
I bake the cake a day early. The rest time deepens flavor and firms the crumb. The task list then feels light when guests arrive.
Keep the top bare in the fridge. Add caramel before you plate. The finish looks fresh and the shine holds.
If you serve a small crew use a six inch pan. The same cheese cake recipe works with half batches. The steps stay the same and the cool time shortens a bit.
7) Storing Leftover Caramel Brownie Cheesecake
Chill leftovers in a covered box. The texture stays neat for four days. The caramel keeps its gloss.
For longer storage freeze clean slices on a tray. Move them to a bag once firm. Thaw in the fridge and enjoy later.
Save a small cup of caramel on the side. Warm it and spoon over chilled slices. The bite feels fresh and new.
8) Try these Dessert recipes next
9) Caramel Brownie Cheesecake
Caramel Brownie Cheesecake cheese cake recipe
Ingredients
Brownie base
- 1 cup unsalted butter melted and cooled
- 1 and 2 thirds cups granulated sugar
- 3 large eggs at room temp
- 1 teaspoon vanilla extract
- 1 cup all purpose flour spooned and leveled
- 1 cup cocoa powder
- 1 quarter teaspoon fine salt
Cheesecake layer
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 large eggs at room temp
- 1 half cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Caramel topping
- 1 cup thick caramel sauce
- 1 quarter teaspoon flaky salt optional
To bake
- 9 inch springform pan
- Heavy duty foil to wrap the pan
- Hot water for a gentle bath
- Nonstick spray
Instructions
Prep the pan
- Lightly coat the springform pan with nonstick spray then line the base with parchment. Wrap the outside with two layers of foil to guard from water.
- Heat oven to 325 F. Place a deep roasting pan on the center rack.
Brownie base
- Whisk butter, sugar, eggs, and vanilla until glossy.
- Sift flour, cocoa, and salt over the bowl and fold until no dry streaks remain.
- Spread batter in the pan. Bake 15 minutes to set the surface. The center stays soft. Cool 10 minutes.
Cheesecake layer
- Beat cream cheese on medium speed until smooth and soft. Scrape the bowl.
- Add sugar and mix until fluffy. Beat in eggs one by one. Mix in sour cream, vanilla, and cornstarch until silky.
- Pour over the warm brownie base. Tap the pan to release bubbles.
Water bath and bake
- Set the wrapped pan in the roasting pan. Pour hot water around it to reach halfway up the sides.
- Bake 55 to 65 minutes. The edges look set and the center moves like soft jelly when you nudge the pan.
- Turn off the oven. Crack the door. Let the cake rest inside for 30 minutes.
Cool and finish
- Remove from the bath. Unwrap the foil. Run a thin knife around the edge. Cool to room temp then chill at least 4 hours.
- Before serving spoon caramel over the top. Sprinkle flaky salt if you like. Slice with a warm knife.
10) Nutrition
One slice offers about five hundred forty calories. Expect eight grams protein and two grams fiber. Sugar lands near forty three grams with a rich feel that reads as a true treat.
Sodium stays near three hundred ten milligrams. Fat reaches thirty four grams with twenty grams saturated. Pair with coffee or tea and share the plate.
Values vary by brand and pan size. For a lighter snack cut thinner slices. For a bold treat add a thicker caramel ribbon.
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