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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.

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Chocolate Caramel Brownie Cheesecake

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.

Chocolate Caramel Brownie Cheesecake

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.

Chocolate Caramel Brownie Cheesecake

For a printable version of this recipe, see below!


Yield: 12 slices

Chocolate Caramel Brownie Cheesecake

Chocolate Caramel Brownie Cheesecake

Delicious cheesecake topped with chocolate and caramel with a crunchy brownie crust. Yum!

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 2 hours
Total Time 4 hours

Ingredients

  • 9 oz brownie mix
  • 4 eggs divided
  • 2 tbsp cold water
  • 3 8 oz. pkg 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

Instructions

    For the brownie crust

  1. Spray your pan (9 inch springform or 9x9 square baking dish) with non-stick cooking spray, and preheat the oven to 350 degrees.
  2. In a mixing bowl, whisk together 9 oz. brownie mix, 1 egg, and 2 tbsp cold 
  3. Once brownie mix is combined, spread it evenly into the bottom of your pan. 
  4. Bake at 350 degrees for 15 minutes.

For the cheesecake

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

For the caramel sauce

  1. 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.
  2. Bring mixture to a boil. Boil for 5-7 minutes, until the caramel begins to thicken.
  3. 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

  1. In a medium saucepan, combine 1 1/2 cups white sugar, 1 cup cocoa powder, and 1 cup heavy cream, stirring until smooth.
  2. Heat over medium heat, stirring occasionally, to bring to a boil.
  3. Stir in 1/2 cup butter, continue to boil until sauce begins to thicken- about 5 minutes.
  4. Remove from heat, stir in 1 tsp vanilla and 1/4 tsp salt, set aside.


To finish

  1. Once the cheesecake has finished baking, set aside to cool.
  2. Once cooled, drizzle caramel and chocolate sauces over the top, as desired.
  3. Place in the refrigerator to chill for 1-2 hours, then serve.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 426

Nutrition information isn’t always accurate.

Chocolate Caramel Brownie Cheesecake

Chocolate Caramel Brownie Cheesecake

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