So, Here's the Story Behind My Caramel Brownie Cheesecake
Alright, let me set the scene: One rainy Saturday, my niece (she’s 11 and far more patient than I am) asked for something "fancy" for dessert. You know when a kid gives you that big-eyed look? Suddenly, I’m knee-deep in chocolate and cheese, trying not to burn anything. Caramel brownie cheesecake was born out of an accident, honestly—I dropped a handful of leftover brownie bits into cheesecake batter and, well, the rest is delicious history. (Pro tip: Don’t try to clean caramel off your stovetop with a wet cloth. It just turns sticky.)
Why You'll Love This (Or: Why My Family Keeps Asking for It)
I make this when I want to feel like a superstar at family gatherings. My family goes absolutely wild for this – my brother-in-law once tried to hide the last slice behind the butter. Plus, if you’re like me and sometimes get weirdly impatient with classic cheesecake, the brownies kind of distract you from worrying about cracks (I mean, who cares when there’s caramel?). And let’s be honest, sometimes I just need an excuse to eat caramel with a spoon. Who doesn’t?
What You'll Need (And What I Substitute in a Pinch)
- Brownie mix (the boxed stuff is fine—I’ve used Ghirardelli, Betty Crocker, and even a random store brand when I was in a hurry)
- ½ cup (1 stick) unsalted butter, melted (my gran swore by salted butter, and honestly, it’s not bad)
- Two 8oz blocks of cream cheese, softened (Philadelphia is classic, but I’ve used store-brand and nobody complained)
- ⅔ cup sugar (sometimes I cut this down to half a cup if I’m feeling less sweet)
- 2 large eggs (once used three medium ones and it turned out just fine)
- 1 teaspoon vanilla extract (one time I accidentally doubled it—smelled amazing, tasted great)
- ½ cup sour cream (or Greek yogurt in a pinch, which is what happened last time)
- ½ cup caramel sauce (store-bought, or you can make your own if you’re the ambitious type; I like the one from Sally's Baking Addiction)
- A pinch of salt (sea salt flakes are nice, but not essential)
Here's How to Make Caramel Brownie Cheesecake
- Preheat your oven to 325°F (160°C). I always forget to do this first, so trust me, just get it going while you’re hunting for the mixer.
- Prepare the brownies: Mix up your brownie batter according to the box (or your own recipe if you’re a rockstar). Pour about ⅔ of it into a greased 9-inch springform pan. Bake for 15 minutes—don’t worry, it won’t be cooked through yet. That's the point.
- While the brownies are doing their thing, beat the cream cheese and sugar together in a big bowl. I use a mixer, but before I had one, I just went to town with a wooden spoon and some elbow grease. Add the eggs, one at a time, and then the vanilla and sour cream. Mix until smooth. (This is where I usually sneak a taste. Quality control!)
- Pour the cheesecake mixture right over the partially-baked brownies. Dollop the rest of the brownie batter on top. Swirl it around a bit with a knife or fork (it never looks as pretty as those Instagram videos, but it always tastes good).
- Bake for about 40–45 minutes, but honestly, check at 35. You want the edges set and the middle a bit wobbly. If it’s jiggling like jelly, give it another 5–10 minutes. If you poke it and it springs back, you’re golden.
- Let it cool for at least an hour on the counter, then refrigerate for at least 4 hours (overnight is even better, though in my house it's usually half gone by morning). Drizzle with caramel sauce and a sprinkle of sea salt if you’re feeling posh.
Some Notes (Learned the Hard Way)
- If you overbake, the cheesecake gets a bit rubbery. I’ve done it. Still tasty, but not as creamy.
- Once forgot to grease the springform pan—big mistake. Needed a chisel to get it out. Parchment paper helps.
- If you’re feeling lazy, you can buy pre-made brownies, chop them up, and just scatter them in the batter. Actually, that might be even better. Hmm.
Variations I've Tried (And One I Wouldn't Recommend)
- Swapped caramel for dulce de leche—super rich, but amazing.
- Added chopped pecans once for a turtle-style vibe. My sister loved it, my nephew picked them out.
- Tried making it gluten-free with almond flour brownies. It worked, but wasn’t quite as fudgy (maybe I just need a better recipe—if you have one, send it my way!).
- Attempted a peanut butter swirl instead of caramel. Maybe it’s just me, but the flavors didn’t quite play nice together. Still, not bad with coffee.
What You'll Need (And What to Do If You Don't Have It)
- 9-inch springform pan (or, I suppose, a regular cake pan with extra parchment slung over the sides—just don’t expect perfect slices)
- Electric mixer is handy, but a whisk and stubborn attitude also work
- Mixing bowls (I use whatever isn’t in the dishwasher)
- Spatula (or a big spoon, if you like living dangerously)
Storing Your Cheesecake (But Good Luck Making It Last)
This keeps in the fridge for about 4 days, covered. But honestly, it never makes it past day two in my kitchen. I tried freezing a slice once—worked, but the texture changed a bit. If you want a backup dessert, it’s still worth it. Here’s a handy guide to freezing cheesecake I found helpful, if you’re curious.
How I Like to Serve Caramel Brownie Cheesecake
Honestly, I just cut big messy wedges and let everyone dig in. Sometimes we drizzle extra caramel and sea salt on top (mainly for the Instagram photo, let’s be real). At Christmas, my mum insists on a dollop of whipped cream—and, well, who am I to argue with tradition?
Lessons I've Learned (The Hard Way, Naturally)
- Don’t rush the cooling. I once tried to slice this while it was still warm, and it basically turned into a delicious avalanche. Let it chill overnight if you can.
- Make sure your cream cheese is soft—if it’s cold, you’ll get lumps. I’ve tried microwaving it (didn’t end well; trust me).
- Don’t skip the parchment lining if your pan is old and a bit rusty. Saves a lot of swearing later.
FAQ: Random Questions People Actually Ask Me
- Q: Can I make this without a springform pan?
A: Yep! Just use a deep cake pan with parchment hanging over the sides so you can lift it out. Not as pretty, but still tasty. - Q: Can I use homemade brownies?
A: Absolutely. I’ve done it both ways, and it’s great either way. Actually, sometimes the boxed mix is fudgier. Your call. - Q: Is it super sweet?
A: It’s rich, for sure. If you like things less sweet, cut back the sugar in the cheesecake layer a bit. Or add more caramel if you’re feeling bold. - Q: Do I really have to chill it that long?
A: In theory, yes. But in practice, I’ve sliced it early and just embraced the mess. It still tastes amazing—just a little wobbly. - Q: Can I make this ahead?
A: Yup, it’s even better the next day in my opinion. Flavors meld together—also, less stress for you when guests arrive.
By the way, if you're looking for a different take on the cheesecake part, I've borrowed ideas form Bigger Bolder Baking and they always seem to work. Anyway, hope you enjoy making (and eating) this as much as my family does—just be prepared for it to disappear fast!
Ingredients
- 1 box (18 oz) brownie mix
- 2 large eggs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs (for cheesecake layer)
- 1 teaspoon vanilla extract
- ½ cup caramel sauce, plus extra for drizzling
Instructions
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1Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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2Prepare the brownie mix according to package instructions using 2 eggs and melted butter. Spread the brownie batter evenly in the prepared pan.
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3In a large bowl, beat cream cheese and sugar until smooth. Add 3 eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
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4Pour the cheesecake batter over the brownie layer. Drizzle ½ cup caramel sauce over the top and swirl gently with a knife.
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5Bake for 55-60 minutes, or until the center is just set. Cool completely, then refrigerate for at least 4 hours before serving.
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6Before serving, drizzle with additional caramel sauce. Slice and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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