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Caramel Cheesecake Brownies

Categories: Bars & Brownies, Chocolate

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These are over-the-top cheesecake brownies and perfect when you want a bit of cheesecake but not a whole cake- just something to snack on.


  • Brownie Part
    • 1 c. unsalted butter
    • 1 1/2 c. semi sweet chocolate chips
    • 1 3/4 c. sugar
    • 1/4 tsp. salt
    • 4 eggs
    • 1 3/4 c. all-purpose flour plus 2 tbsp.
    • 1 1/2 tsp. vanilla extract
    • 1/2 c. white chocolate baking chips
    • 1/2 c. caramel bits
    • 1/4 tsp. Davis Baking Powder
  • Cream Cheese Filling
    • 6 oz. cream cheese softened
    • 1/2 c. sugar
    • 1 egg
    • 1/2 tsp. vanilla extract
    • 1 tbsp. all-purpose flour
  • Finishing Touches
  • 1/2 c. semi sweet chocolate chips melted
  • 3-5 tbsp. caramel sundae topping melted


Preheat oven to 350 F. Line a large baking sheet with parchment paper. Line a 9 or 10 inch spring form pan with a circle of parchment paper and spray the interior with non-stick cooking spray. Place on the baking sheet.

In 2 quart saucepan combine the butter and chocolate chips. Cook over low heat, stirring occasionally, until melted (4 to 6 minutes). Remove to a medium bowl and stir in all remaining brownie ingredients. Spoon batter into pan.

For the filling, in a small bowl or food processor, blend all the cream cheese filling ingredients until smooth. Spread filling over brownie mixture and swirl with a knife. Bake for 30-35 minutes or until brownies are just set.

Chill an hour or two. Remove from pan and drizzle on melted chocolate and caramel. Cut into wedges to serve. Makes 16 - 20 wedges.