Here’s a detailed recipe for Caramel Cheesecake Brownies along with FAQs to help you nail this rich, decadent dessert. These bars combine the fudgy texture of brownies with a creamy cheesecake layer and swirls of gooey caramel. Perfect for impressing guests or indulging yourself.
🍫 Caramel Cheesecake Brownies Recipe
🕒 Total Time:
- Prep: 30 minutes
- Bake: 45–55 minutes
- Cool & Chill: 3–4 hours
🍽 Yield:
- 16 bars
🧾 Ingredients
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Caramel Swirl:
- 1/2 cup caramel sauce (store-bought or homemade)
- Optional: sea salt for topping (for salted caramel flavor)
🥣 Instructions
1. Prep the Pan
- Preheat oven to 325°F (160°C).
- Line a 9×9-inch square baking pan with parchment paper, leaving an overhang.
- Lightly grease the parchment for easy release.
2. Make the Brownie Batter
- In a large bowl, whisk together melted butter and sugar until glossy and smooth.
- Add eggs and vanilla, whisk until well combined.
- Stir in cocoa powder, then add flour, salt, and baking powder. Mix until no streaks remain.
- Pour the batter into the prepared pan and smooth into an even layer. Set aside.
3. Make the Cheesecake Batter
- In a medium bowl, beat cream cheese until smooth (use a hand or stand mixer).
- Add sugar, eggs, and vanilla; beat until creamy and lump-free.
- Pour over the brownie layer and smooth the top.
4. Add Caramel Swirl
- Warm the caramel sauce slightly if it’s thick (10–15 seconds in the microwave).
- Drizzle it over the cheesecake layer in ribbons.
- Use a skewer or knife to gently swirl the caramel into the cheesecake. Don’t overmix.
5. Bake
- Bake at 325°F for 45–55 minutes, or until the edges are set and the center slightly jiggles.
- If it browns too fast, cover loosely with foil during the last 10 minutes.
6. Cool & Chill
- Cool completely in the pan at room temperature.
- Refrigerate for at least 3–4 hours, preferably overnight for best texture.
- Use the parchment to lift out and cut into squares.
🍮 Optional Garnishes:
- Flaky sea salt
- Extra caramel drizzle
- Whipped cream
- Chopped pecans or chocolate chips
❓FAQs
Q1: Can I use boxed brownie mix?
Yes, you can use a box mix for the brownie layer. Just prepare it according to package instructions and continue with the cheesecake and caramel layers.
Q2: What kind of caramel should I use?
Use thick, pourable caramel sauce. You can use:
- Store-bought caramel sauce (like Ghirardelli or Smucker’s)
- Homemade caramel (sugar, butter, and cream-based)
Avoid runny ice cream syrups as they may melt into the batter too much.
Q3: How do I know when it’s done baking?
The edges will look set, and the center should have a slight jiggle but not be wet. A tester inserted near the edge should come out mostly clean.
Q4: Can I freeze these brownies?
Yes! Chill completely first, then wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the fridge.
Q5: Why is my cheesecake layer cracked?
Cracks happen if the oven is too hot or the batter is overmixed. To avoid this:
- Don’t overbeat the cream cheese mixture.
- Bake low and slow (325°F).
- Cool gradually.
Q6: Can I make this gluten-free?
Yes, just replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your caramel and other ingredients are also certified gluten-free.
Q7: Can I double the recipe?
Yes, double all ingredients and bake in a 9×13-inch pan. Increase bake time to about 60–70 minutes, checking doneness as described above.
Would you like a printable version or a homemade caramel sauce recipe too?