Chocolate Caramel Brownie Cheesecake

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I have an extra delicious recipe to share with you today. I love making a good cheesecake from scratch, and I’d been wanting to try one with a yummy brownie bottom. That’s how this Chocolate Caramel Brownie Cheesecake was born. It has a crunchy soft brownie bottom, a yummy decadent cheesecake filling, and it is topped with from scratch caramel and chocolate sauces.

There are a few ingredients you’ll need for this deliciousness-

• 9 oz. brownie mix (most boxes are 18 oz., so just use half of the brownie mix)
• 4 eggs, divided
• 2 tbsp cold water
• 3 8 oz. packages of cream cheese
• 2 1/2 cups white sugar, divided
• 4 tsp vanilla extract, divided
• 1 cup brown sugar, packed
• 1 cup butter, divided
• 1/4 cup milk
• 1 cup unsweetened cocoa powder
• 1 cup heavy whipping cream
• 1/4 tsp salt

I also recommend a 9-inch springform pan, but you could use a 9×9 baking dish, as well, and then just cut into squares.

If you use a springform pan, I highly recommend placing your springform pan onto a large rimmed cookie sheet. They aren’t supposed to leak, but sometimes they do. Ask me how I know.

Okay, so let’s get started making it.

You’ll start by preparing the brownie crust-

• Spray your pan (9 inch springform or 9×9 square baking dish) with non-stick cooking spray, and preheat the oven to 350 degrees.
• In a mixing bowl, whisk together 9 oz. brownie mix, 1 egg, and 2 tbsp cold water.
• Once brownie mix is combined, spread it evenly into your pan. 
• Bake at 350 degrees for 15 minutes.

Next, prepare the cheesecake-

• In a large bowl, mix together 1 cup white sugar, 2 tsp vanilla, and 3- 8 oz. packages of cream cheese.
• Add in 3 eggs, one at a time, mixing well between each addition.
• Pour the cheesecake mixture over top of your brownie crust.
• Bake at 350 degrees for 40-45 minutes, until cheesecake is beginning to turn golden brown at the edges.

Meanwhile, make your sauces-

• For the caramel sauce, in a medium saucepan, heat 1 cup brown sugar, 1/2 cup butter, and 1/4 cup of milk over medium heat, whisking together as the butter melts.
• Bring mixture to a boil.
• Bowl for 5-7 minutes, until the caramel begins to thicken.
• Remove from heat and stir in 1 tsp vanilla, set aside to cool. 
• Caramel will continue to thicken some as it cools.
• For the chocolate sauce, in a medium saucepan, combine 1 1/2 cups white sugar, 1 cup cocoa powder, and 1 cup heavy cream, stirring until smooth.
• Heat over medium heat, stirring occasionally, to bring to a boil.
• Stir in 1/2 cup butter, continue to boil until sauce begins to thicken- about 5 minutes.
• Remove from heat, stir in 1 tsp vanilla and 1/4 tsp salt, set aside

Once the cheesecake has finished baking, allow it to cool. Once cooled, drizzle chocolate and caramel sauces over top, as desired. Chill in the refrigerator for 1-2 hours, then serve.

For a printable version of this recipe, see below!

You might also love these banana cheesecake bars!

Chocolate Caramel Brownie Cheesecake

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