Caramel Cheesecake Brownies

Jump to Recipe

These Caramel Cheesecake Brownies are the ultimate combination of brownie, cheesecake and caramel. These wonderful things combine for the perfect bite – thick fudgy brownie, luscious creamy cheesecake and sweet caramel. The brownies themselves are really easy to make, and give that cheesecake taste without all the effort!

This recipe starts with my classic brownie base, keeping everything fudgy and chocolatey. The cheesecake topping is what really makes these something special. There is something about caramel and cheesecake that just makes sense. Make the brownie batter, pour it into the pan. Then cover with the cheesecake mixture before swirling in caramel. Some of the caramel will seep down into the brownies, giving pockets of molten caramel throughout.

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe makes 9 brownie squares, made in an 8×8″ square pan. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:

1. Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
2. Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
3. Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For this brownie recipe, we use a standard muffin tin with regular muffin liners.
4. Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
5. Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
6. Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you! 

Using store-bought caramel offers numerous advantages to both seasoned bakers and casual home cooks. Here are a few reasons why I tend to opt for the convenience of ready-made caramel:

1. Consistency: Store-bought caramel provides a consistent texture and flavor every time. It goes through rigorous production processes, ensuring a uniform taste and quality. This means you can rely on store-bought caramel to deliver the desired results without worrying about variations that can occur with homemade caramel.
2. Time-saving: Making caramel from scratch can be time-consuming, particularly for individuals with busy schedules. Store-bought caramel eliminates the need to invest hours in the kitchen, allowing you to focus on other aspects of your culinary creation. It’s a convenient solution for those who desire the luscious taste of caramel without the extended preparation time.
3. Safety and Convenience: Working with hot caramel can be risky, especially for novice cooks. Store-bought caramel eliminates the need to handle molten sugar and reduces the risk of burns or accidents. Additionally, store-bought caramel is packaged in convenient containers, making it easy to store and use whenever the craving strikes.
4. Versatility: Ready-made caramel can be used in a wide range of recipes, expanding the realm of culinary possibilities. It can be drizzled over desserts, blended into beverages, swirled into baked goods, or used as a dip for fruits. The versatility of store-bought caramel allows you to effortlessly enhance the flavor of various dishes without the hassle of preparation.

While making caramel from scratch can be a rewarding experience for those who enjoy culinary challenges, I just tend to avoid it. So totally feel free if that’s your thing, but don’t feel like you have to.

INGREDIENTS REQUIRED for Caramel Cheesecake Brownies

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8×8″ baking pan. Line well so that the brownies easily come out of the pan.

• Dark/Semi-Sweet Chocolate, Melted
• Unsalted Butter
• Light Brown Soft Sugar
• Granulated Sugar
• Large Free Range Eggs
• Vanilla Extract
• Plain (All Purpose) Flour
• Cocoa Powder
• Full Fat Cream Cheese
• Caramel (Store bought or homemade, I tend to use store bought for ease – see above)

Top tips for the best Caramel Cheesecake Brownies

• Melted Butter: As mentioned above, this contributes to the shiny top!
• Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
• Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
• Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness! 
• Filling: These don’t rise too much, so you can fill fairly close to the top of the cases without fear that they will spill.
• Full Fat Cream Cheese: FULL FAT is absolutely necessary here. You can use block or the smoother stuff, but it has to be full fat. If it’s still really cold, you may want to warm it a little as it can end up looking a little lumpy otherwise. 
• Caramel: Store bought really is easiest and won’t compromise on taste. Feel free to make your own if preferred. If you find the caramel you buy is quite ‘set’ and hard to scoop, heat in the microwave for 15-20 seconds.

For my Caramel Cheesecake Brownies, I use a basic 8×8″ square baking pan. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more fun brownie recipe ideas, check out my Cherry Cheesecake Brownies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials! 

STORAGE FOR Caramel Cheesecake Brownies

Because the cheesecake layer is made using lots of cream cheese, you need to store these brownies in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the brownies. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before making the frosting and serving!