Brownie Caramel Cheesecake

This show-stopping Brownie Caramel Cheesecake is the ultimate dessert trifecta, combining rich brownie, creamy cheesecake, and gooey caramel in one indulgent treat.

With a crunchy graham cracker crust, velvety cheesecake, and a double dose of caramel, this decadent dessert is sure to satisfy any sweet tooth.

Ready Time

3 hrs 5 mins

Yields

8 servings

Ingredients

For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake: 2 pounds cream cheese, softened, 1/2 cup granulated sugar, 4 large eggs, separated, 1 teaspoon pure vanilla extract
For the brownie layer: 1 and 1/4 sticks unsalted butter, plus more for greasing the pan, 2 cups sugar, 4 large eggs, 1/2 cup unsweetened cocoa powder, 1 teaspoon vanilla extract, 1 and 1/4 cups all-purpose flour, 1 teaspoon salt
For the caramel sauce: 1 cup heavy cream, 1/2 cup granulated sugar, 1/4 teaspoon sea salt
For the caramel drizzle: 1/2 cup heavy cream, 1/4 cup unsalted butter, 2 tablespoons granulated sugar, 1 teaspoon sea salt

Instructions

Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan with butter and set it aside.

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture into the prepared pan and bake for 10 minutes. Let it cool completely.

In a large mixing bowl, beat the cream cheese until smooth.

Add the granulated sugar and beat until combined. Beat in the eggs, one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour and salt.

Add this mixture to the cream cheese mixture and beat until just combined. Melt the butter and sugar for the brownie layer in a medium saucepan over low heat, stirring occasionally.

Bring to a simmer and cook for 5 minutes.

Remove from heat and stir in the cocoa powder until it’s well combined. Let it cool slightly.

Beat in the eggs one at a time, followed by the vanilla extract.

Stir in the flour and salt until just combined. Pour the cheesecake batter into the prepared pan over the crust.

Spoon the brownie batter on top of the cheesecake batter, creating a marbled effect.

Bake for 55-60 minutes or until the edges are set and the center is just slightly jiggly. Let it cool in the pan for 1 hour before running a knife around the edges and releasing the springform.

While the cheesecake is baking, prepare the caramel sauce.

Combine the heavy cream, granulated sugar, and sea salt in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.

Remove from heat and let cool slightly.

Once the cheesecake has cooled completely, drizzle the caramel sauce over the top. To make the caramel drizzle, combine the heavy cream, butter, granulated sugar, and sea salt in a small saucepan.

Bring to a simmer over medium heat, then reduce the heat to low and simmer for 2 minutes.

Remove from heat and let cool slightly. Drizzle the caramel drizzle over the top of the cheesecake and refrigerate for at least 4 hours or overnight.

Release the springform and slice into 8 pieces.