Caramel Brownie Cheesecake

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?