Caramel Brownie Cheesecake Bliss (Printable)

Triple-layer dessert combining fudgy chocolate brownie, creamy vanilla cheesecake, and rich caramel topping for an irresistible sweet treat.

# What You'll Need:

→ Brownie Base

01 - ½ cup unsalted butter
02 - ¾ cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - ½ cup all-purpose flour
06 - ⅓ cup unsweetened cocoa powder
07 - ¼ teaspoon salt

→ Cheesecake Layer

08 - 16 oz cream cheese, softened
09 - ½ cup granulated sugar
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
12 - ¼ cup sour cream

→ Caramel Topping

13 - ¾ cup soft caramels, unwrapped
14 - 2 tablespoons heavy cream

# How-to Steps:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a microwave-safe bowl, melt the butter. Whisk in sugar, eggs, and vanilla until glossy. Sift in flour, cocoa, and salt. Mix just until combined. Spread evenly in the pan.
03 - With an electric mixer, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well, then add vanilla and sour cream. Pour evenly over the brownie layer.
04 - Bake for 45-50 minutes or until the center is just set and edges are lightly golden. Cool completely at room temperature, then chill for at least 2 hours.
05 - In a saucepan or microwave, melt caramels with heavy cream, stirring until smooth. Pour over chilled cheesecake and spread gently.
06 - Chill an additional 30 minutes until caramel is set. Slice into bars and serve.

# Expert Pointers:

01 -
  • Three distinct textures in every bite from fudgy to creamy to silky smooth
  • The homemade caramel topping transforms everything into something restaurant worthy
  • Make it ahead and impress guests without last minute stress
02 -
  • The center will still jiggle slightly when you take it out but that's perfect, it continues cooking as it cools and sets up beautifully
  • Room temperature ingredients for the cheesecake layer are non negotiable, cold cream cheese equals lumpy cheesecake every single time
03 -
  • Springform pans make this recipe even easier but the parchment paper method works perfectly too
  • If your caramel seizes up, add another teaspoon of cream and keep stirring, it will come back together

Go back