It was late November in Halifax, the kind of day when the air smells faintly of woodsmoke and everyone’s got a Tim Hortons cup in hand. I baked my first Caramel Brownie Cheesecake that morning, just as NHL playoff chatter was sneaking into the news (yes, months early — that’s Halifax for you). My dad, coffee in one hand, tried to “help” by testing the caramel’s thickness and nearly glued the spoon to the counter.

Boom!

By the time the cheesecake cooled, it was glossy, gooey, and exactly the kind of trouble worth getting into.

---

---

Ingredients for Caramel Brownie Cheesecake

 

• 1 box brownie mix (for 9×13 pan) + ingredients on box

• 3 packages (8 oz each) cream cheese, softened (680 g)

• 1 cup granulated sugar (200 g)

• 3 large eggs

• 1 tsp pure vanilla extract (5 mL)

• 1 cup caramel sauce, divided (240 mL)

• ½ cup semisweet chocolate chips (85 g)

• Whipped cream, for topping (optional)

Once, I swapped the boxed brownies for leftover homemade ones — they were a bit crumbly, but that texture? Magic.

---

Step-by-Step Instructions

 

1. Preheat oven to 350 °F (175 °C). Grease a 9-inch springform pan.

2. Prepare brownie batter according to package; pour into pan.

3. Bake 20–25 minutes until just set; cool slightly.

4. Beat cream cheese and sugar until smooth, about 2 minutes.

5. Add eggs one at a time, mixing just until combined.

6. Stir in vanilla and ½ cup caramel sauce.

7. Pour cheesecake batter over cooled brownie layer.

8. Bake 45–50 minutes until center jiggles slightly.

9. Cool 10 minutes; run a knife around edge.

10. Chill at least 4 hours.

11. Drizzle remaining caramel on top; sprinkle chocolate chips.

12. Serve with whipped cream, if desired.

---

Pro Tips & Variations

 

1. Salted twist – Sprinkle flaky sea salt over the caramel topping for a sweet-salty hit.

2. Nut lover’s dream – Add chopped pecans to the brownie layer before baking.

3. Mini versions – Bake in muffin tins for portable, portion-controlled indulgence.

---

Storage & Food Safety

 

Refrigerate cheesecake within 2 hours of baking. Store covered for up to 4 days. For best texture, avoid microwaving — instead, let slices sit at room temperature for 20 minutes or warm gently in a low oven until 165 °F inside (per FDA guidance).

---

Nutrition & Serving Ideas

 

Serve with fresh berries to balance the richness, or — if you’re feeling extra — alongside a scoop of vanilla ice cream. My neighbor once paired it with a strong double-double from Tim Hortons and called it “breakfast.” No judgment.

---

FAQs

Q: Can I make Caramel Brownie Cheesecake ahead of time?
Yes! It tastes even better after a night in the fridge — the flavors mingle, and slicing is easier.

Q: Can I use homemade caramel?
Absolutely. Just be sure it’s cooled to room temperature before drizzling or mixing.

Q: How do I prevent cracks?
Avoid overmixing the batter and let the cheesecake cool gradually. A water bath works too if you’re up for it.

---

More Cheesecake Recipes:

Easy Caramel Cheesecake Bars

Pumpkin Cheesecake with Gingersnap Crust and Caramel sauce

CHERRY CHEESECAKE BROWNIES

Easy Sopapilla Cheesecake Dessert

 

Author Note: Halifax home cook with a sweet tooth and a weakness for recipes that double as conversation starters.

Print this entry