Caramel Brownie Cheesecake
A fudgy brownie base topped with a creamy cheesecake layer, chocolate chips, and a glossy caramel finish; this dessert is perfect for potlucks and special occasions.
Ingredients
Brownie Base
- 1 box brownie mix Follow instructions on the package.
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 large egg
Cheesecake Filling
- 16 oz cream cheese, softened Should be at room temperature.
- 1 cup granulated sugar
- 1 teaspoon alcohol-free vanilla extract
- 3 large eggs Room temperature is preferred.
- 1/4 cup all-purpose flour Can use GF flour for a gluten-free version.
- 1/2 cup chocolate chips Can be substituted with chopped dark chocolate.
Topping
- 1 cup caramel sauce Store-bought or homemade; salted caramel is recommended.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan well.
- In a mixing bowl, combine the brownie mix with 1/4 cup water, 1/4 cup vegetable oil, and 1 egg. Stir until just combined. Pour the batter into the prepared pan and smooth the top.
Baking Brownie Layer
- Bake the brownie layer for 20–25 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. Remove from the oven and let it cool.
Cheesecake Filling
- In a clean bowl, beat the softened cream cheese until smooth and lump-free.
- Add the granulated sugar and alcohol-free vanilla extract; beat until combined.
- Add the eggs one at a time, mixing gently after each addition until just incorporated.
- Stir in the flour and chocolate chips by hand.
Assembly and Final Baking
- Pour the cheesecake batter evenly over the cooled brownie layer. Tap the pan lightly to release any air bubbles.
- Bake for 45–50 minutes. The edges should be set and lightly golden; the center will still have a slight jiggle.
- Remove from the oven and immediately drizzle the caramel sauce over the top.
Chilling
- Cool completely at room temperature (about 1-2 hours), then refrigerate for at least 4 hours or overnight before removing the springform ring and slicing.
Notes
For best results, use room-temperature ingredients and avoid overmixing. Can be stored in the refrigerator for up to 4-5 days or frozen for longer storage.