Salted Caramel Brownie Cheesecake


Happy fall y’all! I can confidently say that this truly is the most wonderful time of the year. Cinnamon, salted caramel, pumpkin… the flavours of fall make the best sweet treats. Today I want to share an incredible cheesecake that I whipped up on the first day of fall.



I’ll admit that salted caramel is a personal staple year-round. Whether or not you’re like me in this sense, I hope it’s at least a dessert you enjoy with a hot coffee on a chilly night. And who doesn’t love brownies?!



I began with a thick brownie base. This is my classic recipe for brownies and they’re super cakey- perfect for a cheesecake base. I topped this with a caramel cheesecake layer and baked for an hour and ten minutes at 325 degrees. Cheesecakes are a little tricky when they come out of the oven. I’ve learned to bake them until the edges are set but the middle still jiggles slightly. Don’t over-bake this one or you’ll end up with a tough brownie base and a cracked cheesecake!



Once you’ve removed this one from the oven, it’s best to let it sit overnight in the fridge to allow the cheesecake to settle. Don’t rush this one!!! I topped it with a caramel sauce and chopped some sea salt caramels to garnish. And DO NOT forget the sprinkle of sea salt!!! Let it chill again so the caramel can set. In about 2 hours, slice it up, serve it, and repeat! You’re going to want seconds- I promise.


Prep Time: 40 minutes

Cook Time: 1 hour and 10 minutes



Brownie Layer:

2/3 cup all-purpose flour

1 cup granulated sugar

½ cup cocoa powder

½ tsp. baking powder

¼ tsp. salt

3 tbsp. milk

2 eggs

1 tsp. vanilla extract

½ cup butter, melted

Caramel Filling:

1 cup brown sugar

½ cup heavy cream

4 tbsp butter

1 tsp. vanilla extract

Dash of salt

Cheesecake Layer:

2 8oz. packages of cream cheese, softened

2 eggs

½ cup heavy cream

2/3 cup brown sugar

Caramel Topping:

1 cup granulated sugar

6 tbsp. salted butter

½ cup heavy cream

1 tsp. salt


  1. Preheat the oven to 325 F.



  1. Combine flour, sugar, cocoa powder, baking powder and salt in a medium bowl.

  2. In a small bowl, whisk together melted butter, eggs, milk, and vanilla.

  3. Add the wet mixture into the dry and mix until combined.

  4. Pour into a greased springform pan. Set aside.



  1. Add brown sugar, heavy cream, butter, vanilla and salt in a saucepan. Cook over medium heat.

  2. Continue to stir until mixture begins to thicken- about 8 minutes.

  3. Remove from heat and set aside. The mixture will thicken upon cooling.



  1. Beat cream cheese until smooth

  2. Add in eggs, one at a time, followed by heavy cream and brown sugar.

  3. Continue to beat until there are no lumps in the batter.

  4. Mix in half of the caramel filling that you just prepared.

  5. Pour the cheesecake layer onto the brownie layer.

  6. Add the rest of the caramel filling in dollops, swirling into the cheesecake mixture.

  7. Bake at 325 F for 1 hour and 10 minutes. Cheesecake is done when the edges are firm but the centre jiggles slightly.

  8. Allow the cheesecake to cool on the counter for one hour, then refrigerate overnight.



  1. Heat the sugar in a saucepan over medium heat, stirring constantly.

  2. When the sugar melts down into a liquid, add the butter in chunks. Keep stirring constantly, but be careful because it’s HOT!

  3. When the butter melts, SLOWLY add the heavy cream. Let the mixture boil for 1-2 minutes.

  4. Remove from heat and stir in salt.

  5. Allow the caramel to cool completely.