Rich, fudgy brownie base topped with creamy cheesecake and luscious caramel drizzle.
Prep Time: 20 mins | Bake Time: 1 hr | Chill Time: 4 hrs | Servings: 12
📝 Ingredients
Brownie Base
1 box fudge brownie mix (plus eggs, oil, and water as per package) — or homemade brownie batter
Cheesecake Layer
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
1 tsp vanilla extract
Caramel Topping
½ cup caramel sauce (store-bought or homemade)
¼ cup chopped pecans (optional)
👩🍳 Instructions
1️⃣ Preheat & Prepare Pan
Preheat oven to 325°F (160°C).
Grease a 9-inch springform pan and set aside.
2️⃣ Make the Brownie Base
Prepare brownie batter according to package or homemade recipe.
Spread evenly into the prepared pan.
Bake for 20 minutes (it will finish baking later with the cheesecake).
3️⃣ Make the Cheesecake Layer
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing on low speed until just combined.
Mix in sour cream and vanilla extract until smooth.
4️⃣ Bake the Cheesecake
Pour cheesecake batter over the partially baked brownie base.
Smooth the top and bake for 40–45 minutes, until the center is just set (a slight jiggle is okay).
5️⃣ Cool & Chill
Turn off oven, crack the door slightly, and let cheesecake cool for 1 hour.
Refrigerate for at least 4 hours or overnight.
6️⃣ Finish & Serve
Drizzle with caramel sauce and sprinkle with pecans before serving.
Slice with a sharp knife warmed under hot water for clean cuts.
💡 Tips & Variations
Salted Caramel Twist: Use salted caramel for a sweet-salty flavor.
Nut-Free Option: Omit pecans or replace with chocolate shavings.
Storage: Store covered in the refrigerator for up to 5 days.
If you’d like, I can also make you a from-scratch fudge brownie base recipe so you don’t need a boxed mix. That would make this cheesecake 100% homemade. Would you like me to create that for you?