Salted Caramel Cheesecake Brownies
🟡 Difficulty Level: Intermediate
⏱️ Total Time: 1 hr 15 min (plus chilling time)
👨🍳 Servings: 9–12 squares
🔥 Calories: ~350–430 kcal per serving
These Salted Caramel Cheesecake Brownies are the perfect fusion of rich fudgy brownies, creamy cheesecake, and buttery homemade caramel. Each bite delivers deep chocolate flavor, silky cheesecake, and a sweet-salty caramel finish that makes this dessert totally irresistible.
🍽️ Ingredients
Brownie Base
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
Cheesecake Layer
- 450g (16 oz) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Caramel Topping
- 1 cup granulated sugar
- 3–4 tbsp butter
- ¼ cup heavy cream
- ½ tsp vanilla
- Flaky sea salt (for sprinkling)
👩🍳 Step by Step Instructions
1. Preheat the oven
Set to 350°F (175°C). Line an 8×8 pan with parchment paper.
2. Brownie base
Whisk melted butter + sugar. Add eggs + vanilla.
Stir in cocoa, flour, baking powder, salt.
Spread into prepared pan.
3. Cheesecake layer
Beat cream cheese + sugar until smooth.
Mix in egg + vanilla.
Spread gently over brownie batter.
4. Bake
Bake 30–35 minutes until cheesecake is set.
Cool completely in the pan.
5. Make caramel sauce
Melt sugar in a saucepan until amber.
Stir in butter, then cream, then vanilla + salt.
Let cool 10–15 minutes.
6. Assemble
Spread caramel over cooled cheesecake layer.
Sprinkle flaky sea salt.
Chill 1–2 hours before slicing.
🍴 Used Equipments
- 8×8 inch baking pan :
- Parchment paper :
- Two mixing bowls :
- Hand mixer (or stand mixer) :
- Whisk :
- Spatula :
- Small saucepan (for caramel) :
- Measuring cups & spoons :
- Cooling rack :
🔥 Estimated Nutritional Info (per slice)
- Calories: 350–430
- Carbs: 40g
- Fat: 22g
- Protein: 5g
- Sugar: 33g
Varies depending on slice size + caramel amount.
❌ Common Mistakes to Avoid
1. Overbaking the brownies
Brownies should be set but still soft, they continue to firm up while cooling.
2. Adding caramel while the cheesecake is warm
Warm layers make caramel melt and slide. Let cheesecake cool fully.
3. Scrambling the sugar for caramel
If heat is too high or you stop stirring early, it can burn quickly. Keep heat medium and stir continuously.
4. Using cold cream cheese
This causes lumps in the cheesecake layer. Make sure it’s softened.
5. Cutting too soon
These bars MUST chill for clean slices, otherwise everything smooshes together.
💬 FAQ
Q1: Can I use store-bought caramel?
Yes! Homemade tastes richer, but store-bought works if you’re in a hurry.
Q2: Can I double the recipe?
Absolutely, use a 9×13 pan and bake slightly longer (35–45 minutes).
Q3: How do I store them?
Keep refrigerated for up to 4 days. They freeze well for 1–2 months.
Q4: Can I make the caramel ahead?
Yes, you can make it 3–4 days ahead and store in the fridge. Warm lightly to loosen.
Q5: My caramel crystallized, what happened?
Usually from stirring too early or from sugar on the pan walls. Use medium heat and avoid scraping the sides.
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