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Brownie Caramel Cheesecake

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1 hour 35 minutes
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Brownie Caramel Cheesecake

Every once in a while, you find a dessert recipe that is pretty simple to make, but looks like you spent hours agonizing over. This Brownie Caramel Cheesecake is just that! The steps are easy, but the end result is a decadent dessert that will wow all of your friends. 😉

Brownie Caramel Cheesecake Recipe

Every once in a while, you find a dessert recipe that is pretty simple to make, but looks like you spent hours agonizing over! This Brownie Caramel Cheesecake is just that! The steps are easy, but the end result is a decadent dessert that will wow all of your friends!
Serving8
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
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Ingredients

  • 1 (8 ounce) box Jiffy Brownie Mix
  • 1 egg
  • 1 Tablespoon cold water
  • 1 (14 ounce) package individually wrapped caramels
  • 1 (5 ounce) can evaporated milk
  • 3 (8 ounce) packages cream cheese, (softened)
  • ¾ cup white sugar
  • 1½ teaspoons vanilla extract
  • 3 eggs
  • 1 cup chocolate fudge topping

Instructions

  1. Pre-heat oven to 350 degrees and grease the bottom of a 9" springform pan.
  2. In a small bowl, mix together brownie mix, egg, and cold water.
  3. Spread in the bottom of the greased pan and bake for 15-18 minutes. Remove from the oven.
  4. Melt the caramels with the evaporated milk in a saucepan over medium heat. Stir frequently, until it it is smooth. Pour 2/3 of the caramel mixture over the baked brownies, reserving 1/3 to pour over the top of the cheesecake at the end.
  5. In a large bowl, beat cream cheese, sugar, and vanilla together until smooth. Add in the eggs one at a time, beating well between each one. Pour cream cheese over caramel mixture.
  6. Bake the cheesecake for 50 minutes, still at 350 degrees.
  7. Remove from oven and let it chill in the pan. Heat the reserved caramel and fudge topping, and pour over cheesecake before serving.

Nutrition

Calories: 624 kcal · Carbohydrates: 90 g · Protein: 15 g · Fat: 24 g · Saturated Fat: 12 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 137 mg · Sodium: 703 mg · Potassium: 510 mg · Fiber: 1 g · Sugar: 71 g · Vitamin A: 652 IU · Vitamin C: 1 mg · Calcium: 272 mg · Iron: 1 mg
Cuisine: American
Course: Dessert
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Published: June 3, 2020Updated: December 10, 2024

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Questions & Reviews

  1. Erin @ Miss Scrambled Egg says:
    Wow! This would be a fast favorite at my house. We love cheesecake, but you've just taken it to the next level with those caramel and brownie layers. :)
  2. Judy says:
    This recipe looks so good! It reminds me of a cheesecake dessert at a local restaurant and now I can try it at home! Thank you for sharing.
  3. Maria Swanepoel says:
    Thank you for sharing your wonderful recipes with us. I will enjoy this recipe also. I loooveeeee cheesecake.
  4. Tammy White says:
    I live in a rural community and cannot find Jiffy Brownie Mix. Can I use another brand and if so what variety/brand, package weight or pan size is equiv to the Jiffy mix?
  5. Cyd says:
    Jiffy Brownie Mix comes in an 8 ounce box. So you may need to use a partial box of another brownie mix.
  6. Beverly Rhoton says:
    My sister and I both made this cheesecake and the brownie turned out very hard and would not come off the pan. Just wondering if the bake time for the brownie crust is correct or the baking temperature is correct. Loved the taste of this cheesecake and would love to take it to family gatherings, but the crust was just too hard. Help!
  7. Steph says:
    Hi Beverly! I've made this more times than I can count, but I've never had a problem with the brownie portion being too hard. I would probably decrease your baking time and temperature if you try it again! I'm sorry it didn't work for you!
  8. Beverly Rhoton says:
    I will definitely try it again! I loved the taste and it was easy to bake. Thanks for the reply.
  9. Brook says:
    Have you ever tried to make these in a cupcake form? They look great! Just thought a cupcake form might be easier for the holiday traveling!
  10. Traci says:
    I had the same problem. It makes sense - when else would you ever bake a brownie for over an hour? I'll try reducing the temp, but I don't see how that would help...
  11. Margaret says:
    Do you think this could be made ahead and frozen? Without the topping of course.
  12. Cyd says:
    This cheesecake should freeze just fine.
  13. Mehndi video says:
    Love this recipe. My kids love it too.
  14. Susie says:
    I don't have a springform pan. What would be a good substitute?
  15. Cyd says:
    We would suggest going to buy one. You may have a hard time getting the cheesecake out without a springform pan. You can find great deals on springform pans on Amazon.com. Here is a link - https://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1488489285&sr=1-7&keywords=springform+pan
  16. Lauren says:
    The caramel sauce was super runny. Is this right?
  17. Cyd says:
    It shouldn't be that runny. Did you use the small 5 ounce can of evaporated milk? Kraft caramels come in 11 ounce bags now. You need 14 ounces of Kraft caramels. Kraft changed the size of their bags to smaller ones. So be sure you have 14 ounces of caramels.
  18. Megan says:
    How long does it need to cook for?
  19. Megan says:
    I mean cool*****
  20. Cyd says:
    Hi Megan. You can let it cool for about an hour on the counter. Then refrigerate until it is cooled through.
  21. Effie hall says:
    Looks so yummy
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