A quick look at this dessert
Caramel Swirl Brownie Cheesecake combines a rich fudgy brownie, a smooth cheesecake layer, and ribbons of homemade caramel. It looks fancy but is simple to make. Try it when you want a show-stopping dessert with deep chocolate and sweet caramel flavors. For another take on rich layers, see this easy version.
Why you’ll enjoy making it
This dessert mixes two favorites—brownies and cheesecake—so you get dense chocolate and creamy tang in every bite. The caramel adds richness and a glossy finish. It’s forgiving for home bakers and makes a great centerpiece for gatherings. If you want more ideas for variations and serving, check this detail page.
How to build the Caramel Swirl Brownie Cheesecake
Ingredients:
- 170 g butter
- 200 g dark chocolate (roughly chopped)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/4 cup cocoa powder
- A pinch of salt
- 450 g cream cheese (at room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream (or yogurt)
- 1 cup granulated sugar (for caramel)
- 6 tablespoons butter (at room temperature, for caramel)
- 1/2 cup heavy cream (for caramel)
- A pinch of salt (optional – for salted caramel)
Directions:
- Prepare the Brownie Base: Preheat the oven to 340°F (170°C). Grease the bottom of a 9-inch springform pan and line it with parchment paper. Melt the butter and chocolate in a double boiler. Add the sugars and stir, then add the eggs and vanilla. Add the flour, cocoa, and salt, and mix with a spatula. Pour 3/4 of the prepared batter into the pan, setting aside the rest for the top.
- Prepare the Cheesecake Layer: Beat the cream cheese with a mixer until smooth. Add the sugar, vanilla, eggs, and sour cream, and mix. Pour over the brownie base and smooth it out.
- Make the Caramel: Melt the sugar over medium heat without stirring, then add the butter once it turns golden brown. Once the butter has melted, carefully add the cream (it may bubble!). Stir until smooth, then let it cool slightly.
- Add the Caramel and Brownie Layers: Drizzle the caramel in thin strips over the cheesecake mixture. Dot the remaining brownie batter over it with a spoon. Gently swirl with a knife to create waves.
- Baking: Place the pan in a large baking sheet, add a little hot water to the sheet (bain-marie method). Bake at 340°F (170°C) for about 50–60 minutes. The center should be slightly jiggly. Once cooled to room temperature, chill in the refrigerator for at least 4 hours (preferably overnight).
Simple ways to plate and serve this cake
Slice the chilled cheesecake with a sharp knife wiped between cuts for clean pieces. Serve slightly chilled or at cool room temperature. A thin drizzle of extra caramel or a light dusting of cocoa makes it look special. For serving ideas and presentation tips, take a look at this guide.
How to keep it fresh
- Refrigerate: Store in the fridge for up to 4–5 days. Keep it in the springform pan or transfer to an airtight container.
- Freeze: Wrap slices tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving.
Helpful tips to get it right
- Room temperature cream cheese gives a smoother cheesecake layer.
- Do not overbake. The center should jiggle slightly when done.
- Cool the caramel a bit before drizzling so it doesn’t sink too fast.
- Use a hot water bath (as directed) to prevent cracks.
- For a quicker approach, try a boxed-brownie shortcut described here: boxed mix idea.
Small changes you can try
- Make it salted: Add a pinch of sea salt to the caramel.
- Nutty crunch: Sprinkle toasted pecans or walnuts on top before chilling.
- Coffee kick: Add 1–2 teaspoons instant espresso to the brownie batter for deeper flavor.
Nutrition snapshot (approximate, per slice, 12 slices)
- Calories: ~450–550 kcal
- Fat: ~30–38 g
- Carbohydrates: ~45–55 g
- Protein: ~6–8 g
Values are estimates and vary by ingredient brands and exact portion size.
Family-friendly serving ideas
- Serve warm or chilled with vanilla ice cream for the kids.
- Offer fruit on the side (sliced pears or strawberries) to balance richness.
- Cut into small squares for a dessert plate or party bites.
What to pair this dessert with
- Drinks: Coffee, espresso, or a bold black tea cut the sweetness well.
- Wine: A late-harvest dessert wine or tawny port pairs nicely.
- Lighter sides: Fresh berries or a simple citrus salad brighten the plate.
Frequently asked questions
Q: Can I use a regular oven pan instead of a springform pan?
A: Yes. Line a square or round pan with parchment and leave some extra overhang to lift the bars out after chilling.
Q: What if my caramel seizes or hardens?
A: If the caramel looks grainy, keep stirring gently and add a splash of cream. If it hardens, warm it low and stir until smooth.
Q: Can I bake this without a water bath?
A: You can, but the water bath helps prevent cracks and keeps the cheesecake texture silky. If you skip it, reduce oven temperature slightly and watch bake time.
Q: How do I make the cheesecake layer extra smooth?
A: Beat cream cheese until fully smooth before adding sugar and eggs. Scrape the bowl often to avoid lumps.
Conclusion
For more recipes and close variations, check out this salted version: Salted Caramel Cream Cheese Swirl Brownie recipe. If you want a different method and tips on texture, this resource is helpful: Caramel Brownie Cheesecake. And for a quick method using a boxed mix, see: Caramel Cheesecake Brownies – Made Using a Boxed Brownie Mix.
Caramel Swirl Brownie Cheesecake
Ingredients
Brownie Base
- 170 g butter Melted
- 200 g dark chocolate (roughly chopped)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/4 cup cocoa powder
- a pinch salt
Cheesecake Layer
- 450 g cream cheese (at room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream (or yogurt)
Caramel
- 1 cup granulated sugar (for caramel)
- 6 tablespoons butter (at room temperature, for caramel)
- 1/2 cup heavy cream (for caramel)
- a pinch salt (optional – for salted caramel)
Instructions
Preparation
- Preheat the oven to 340°F (170°C). Grease the bottom of a 9-inch springform pan and line it with parchment paper.
- Melt the butter and chocolate in a double boiler. Add the sugars and stir, then add the eggs and vanilla.
- Add the flour, cocoa, and salt. Mix with a spatula.
- Pour 3/4 of the prepared batter into the pan, setting aside the rest for the top.
Cheesecake Layer Preparation
- Beat the cream cheese with a mixer until smooth.
- Add the sugar, vanilla, eggs, and sour cream, and mix until combined.
- Pour over the brownie base and smooth it out.
Make the Caramel
- Melt the sugar over medium heat without stirring, then add the butter once it turns golden brown.
- Carefully add the cream (it may bubble!). Stir until smooth, then let it cool slightly.
Assemble and Bake
- Drizzle the caramel in thin strips over the cheesecake mixture.
- Dot the remaining brownie batter over it with a spoon.
- Gently swirl with a knife to create waves.
- Place the pan in a large baking sheet, add a little hot water to the sheet (bain-marie method).
- Bake at 340°F (170°C) for about 50–60 minutes. The center should be slightly jiggly.
- Once cooled to room temperature, chill in the refrigerator for at least 4 hours (preferably overnight).
