salted caramel cheesecake brownies

these salted caramel cheesecake brownies are the ultimate indulgent dessert – a fudgy brownie base layered with creamy vanilla cheesecake, then topped with a luscious homemade salted caramel sauce. three perfect layers that combine the best desserts into one incredible treat!

why you will love this salted caramel cheesecake brownie recipe

• three desserts in one – why choose between brownies, cheesecake, or caramel when you can have all three? these salted caramel cheesecake bars combine fudgy chocolate brownies, smooth vanilla cheesecake and rich salted caramel sauce in every bite. it’s the perfect dessert mashup.

• easier than traditional cheesecake – this salted caramel cheesecake bars recipe is much simpler than making a full cheesecake. no water bath, no graham cracker crust to worry about, and no spring-form pan needed. just layer, bake, and top with an easy salted caramel sauce for really impressive results.

• make ahead friendly – these salted caramel cheesecake bars need to chill overnight, which makes them perfect for planning ahead. make them the day before a party or gathering, and you’ll have a stunning dessert ready to slice and serve with minimal last-minute stress.

learn how to make these salted caramel layered cheesecake brownies

to make this salted caramel cheesecake squares recipe, we’ll start with a rich, fudgy brownie base. we’ll melt chocolate and butter together, and mix in cocoa powder. whip sugar and eggs until thick and glossy, then fold in flour for an intensely chocolatey base layer.

next, we’ll make the cheesecake layer for our salted caramel vanilla cheesecake brownies. we’ll beat cream cheese until smooth and creamy, then mix in sugar, eggs, vanilla extract, cornstarch, a touch of salt and a bit of heavy cream. this creamy vanilla cheesecake layer gets poured over the brownie base, and then we’re going to bake both of these layers together until the cheesecake is just set.

after baking, these salted caramel cheesecake brownies need to cool completely, then chill in the fridge overnight. this resting time is crucial – it allows the layers to set properly and makes slicing clean and easy.

the next day, we’ll make our quick salted caramel cheesecake topping – we’ll cook sugar until it melts into a golden amber caramel, remove from the heat and carefully add butter and cream, then finish with sea salt for that perfect sweet-salty balance. we’ll let the salted caramel cool so that it can thicken up. then, this homemade salted caramel cheesecake sauce gets poured over the chilled cheesecake brownies brownies, and we’ll add a final sprinkle of flaky salt on top. once the salted caramel sauce sets, we’re ready to slice into the most decadent salted caramel cheesecake brownies you’ve ever tasted!

salted caramel cheesecake brownies ingredients

for the brownie layer

• butter – i’m using salted butter for the fudgy brownie base. you are also welcome to use unsalted butter and to add about 1/4 tsp of salt to the brownie batter instead.

• dark chocolate – i typically like to use dark chocolate for baking brownies as this helps balance out the general sweetness of the dessert overall. i personally wouldn’t recommend using milk chocolate as it will make everything a little bit too sweet.

• cocoa powder – we’ll also be using a small amount of natural, unsweetened cocoa powder for these brownies.

• eggs – the brownie layer uses 2 large eggs.

• light brown sugar – i like to use a small amount of light brown soft sugar for this recipe as the brown sugar helps make these brownies extra chewy and fudgy. you can also use dark brown sugar if you like, just bear in mind that it might have a stronger molasses flavour. if you don’t have brown sugar on hand, you can use all granulated sugar.

• granulated sugar – this recipe uses a mix of granulated sugar and brown sugar. we’ll be whisking together the eggs and sugars until the sugar dissolves.

• vanilla extract – optional, but will add a nice, subtle vanilla flavour to the brownie base.

• flour – we’ll be using plain flour or all purpose flour for this recipe.

for the salted caramel cheesecake filling

• cream cheese – use full-fat cream cheese for the smoothest, creamiest vanilla cheesecake layer. make sure that it’s at room temperature so it can combine with the rest of the ingredients easily.

• granulated sugar – sweetens the cheesecake layer.

• eggs – we’re going to be using 2 large eggs to bind the cheesecake filling and create that signature creamy texture.

• vanilla extract – essential for that classic vanilla cheesecake flavor.

• cornstarch – TO KEEP THis brownie salted caramel cheesecake EASY TO MAKE, i use a small amount of cornstARCH in the cheesecake filling. THIS WILL HELP THEM the cheesecake set BETTER AND WILL ALSO MAKE THE FILLING SMOOTHER. IF YOU’D PREFER NOT TO USE CORNSTARCH, YOU CAN ALSO USE PLAIN FLOUR OR ALL PURPOSE FLOUR IN PLACE OF THIS

• salt – just a small amount of salt mixed in the CHEESECAKE MIXTURE BALANCES OUT THE SWEETNESS.

• double cream or heavy cream – I LIKE TO ADD A SMALL AMOUNT OF HEAVY CREAM TO THE CHEESECAKE MIXTURE FOR EXTRA RICHNESS AND CREAMINESS.

for the salted caramel sauce topping

• granulated sugar – melts down into golden caramel for the salted caramel sauce

• butter – makes the caramel extra silky and rich. i like to use salted butter here. make sure it’s at room temperature.

• double cream or heavy cream – adds richness and creates a smooth, pourable salted caramel sauce for cheesecake brownies. make sure it’s at room temperature.

• salt (optional) – you can use extra salt in the salted caramel sauce if you feel that just the salted butter isn’t enough. we’re also going to be adding a final sprinkle of flaky salt on top of the salted caramel cheesecake brownies before serving.

tools:

• small mixing bowl – we’ll need a small mixing bowl for the butter and dark chocolate mixture when making the brownies.

• 2 large bowls – you’ll need a large bowl for the brownie batter and another large bowl for the cheesecake mix.

• whisk or electric mixer – for the brownies, we’re going to mix the sugar and eggs together using a whisk or electric mixer until the sugar dissolves. i decided to use a whisk for this recipe. it might take a little longer using a whisk, with a little bit more work and strength, but it will do the job just fine! in fact, using a hand mixer to whip your eggs and sugar actually incorporates more air into the batter, so using a whisk might make your brownies even more fudgy. you’ll also need a whisk or electric mixer for the salted caramel cheesecake mix – using an electric mixer might make things a little easier, but using a whisk is absolutely fine.

• spoon or silicone spatula – for folding the dry ingredients in to the brownie batter so that you don’t over mix. i aLSO USE THIS WHEN MELTING THE SUGAR FOR THE CARAMEL.

• parchment paper or baking paper – lining your baking tray with parchment paper will make it easier to lift the CHEESECAKE brownies out once they’re done.

• 8×8 inch baking pan – i’m using an 8×8 inch pan for this brownie salted caramel cheesecake recipe

• a small pot or pan – for MAKING THE SALTED CARAMEL SAUCE.

• A JUG OR BOWL – WE’RE GOING TO POUR THE SALTED CARAMEL SAUCE INTO THIS SO THAT IT CAN COOL COMPLETELY.

• offset spatula – to spread the salted caramel over the cheesecake brownies evenly.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: preheat your oven and and grease and line a baking tray for your SALTED CARAMEL CHEESECAKE BROWNIES. BE SURE TO LEAVE some overhang on the sides for easy removal.

step two: break apart some dark chocolate into pieces and add it to a small bowl. add butter to the same bowl. melt the chocolate and butter in the microwave in 30 second intervals, making sure to mix every 30 seconds. continue to do this until the mixture is mostly melted, then remove from the microwave. keep mixing the hot butter and chocolate together until smooth.

step three: add the cocoa powder to the warm melted chocolate mixture and mix it in until completely combined and smooth, then set this aside.

STEP FOUR: in another bowl, crack open 2 large eggs. then, add light brown sugar and granulated sugar.

step FIVE: using a whisk or ELECTRIC mixer, mix together the eggs and sugars until they are combined, and the sugar dissolves AND THE MIXTURE LOOKS PALE, THICK AND FROTHY. this will usually take a good few minutes. you’ll know the sugar has dissolved once you feel a little bit of the mixture between your fingers and you can no longer feel the sugar granules. if you find that you can still feel them, go ahead and mix for a little bit longer.

step SIX: add vanilla EXTRACT to the egg and sugar mixture and WHISK it in.

step SEVEN: add the MELTED chocolate and butter mixture to the egg and sugar mixture. whisk it until combined and the brownie batter looks smooth and chocolatey.

step eight: ADD FLOUR TO THE BROWNIE BATTER. using a spoon or spatula, gently fold the FLOUR IN. do not mix too much at this stage as you don’t want to over mix. mix the FLOUR in until just combined, and UNTIL IT’S NO LONGER VISIBLE.

step nine: add the brownie batter to your lined baking PAN, AND SET THIS ASIDE.

step ten: make the cheesecake filling. in a large bowl, add room temperature cream cheese. beat this on its own with a whisk or electric mixer until it becomes soft and creamy. then, add granulated sugar and whisk it into the cream cheese until the sugar dissolves and you can no longer feel sugar granules between your fingers.. THE SALTED CARAMEL CHEESECAKE MIX WILL LOOK CREAMY AND THICK.

step eleven: crack 2 eggs into the bowl one at a time and whisk them in one by one until incorporated into the cheesecake mixture.

step twelve: add vanilla extract to the cheesecake filling and whisk it through.

STEP THIRTEEN: sift cornstarch into the cheesecake filling, and then add a small amount of salt. gently whisk these into the mixture.

STEP FOURTEEN: add heavy cream to the cheesecake mixture, and again, gently whisk this in until the mixture looks smooth and thick.

STEP FIFTEEN: pour the creamy cheesecake filling on top of THE BROWNIE BASE IN YOUR PREPARED BAKING PAN, then bake this for about 45-50 minutes.

step sixteen: the cheesecake brownies will be done when the cheesecake layer is set around the edges but still quite wobbly in the centre. once they’re done, turn off the oven and let the cheesecake brownies sit in the oven with the heat off and the door open for about 10 -15 minutes.

step seventeen: remove the cheesecake brownies from the oven, and let them cool at room temperature for around an hour.

step eighteen: place the salted caramel cheesecake brownies in the fridge to chill overnight so that the cheesecake layer can set.

step nineteen: the next day, make the homemade salted caramel for the cheesecake brownies. in a medium saucepan over medium heat, add the granulated sugar. let it melt without stirring – just swirl the pan occasionally. the sugar will clump at first, then gradually melt into an amber liquid.

step twenty: once all the sugar has melted and turned a golden amber colour, remove the pot from the heat. carefully add the room temperature butter. the mixture will bubble vigorously – this is normal. whisk constantly until smooth and incorporated.

step twenty one: pour the room temperature heavy cream in and again, whisk it in until smooth and incorporated.

step twenty two: transfer the caramel mixture into a jug or bowl. add vanilla extract and some extra salt if needed and whisk these through. let the caramel cool completely at room temperature or in the fridge. it will be fairly thin initially but will thicken up as it cools.

step twenty three: allow the salted caramel to cool until it’s thick but still pourable. if you find that it’s too thick, you can warm it slightly so that it’s pourable. if it’s still thin, let it cool for longer.

step twenty four: pour the salted caramel cheesecake topping over the cheesecake brownies and use an offset spatula to spread it evenly over the top.

step twenty five: place this in the fridge again for 10-15 minutes so that the salted caramel can set.

step twenty six: remove the salted caramel cheesecake brownies from the fridge and lift them out of the pan.

step twenty seven: slice the salted caramel cheesecake brownies into squares using a sharp (and warm) knife, sprinkle each salted caramel cheesecake slice with some extra flaky salt and serve!

tips and notes

• try to use high quality chocolate if you can when making the brownie base. high quality dark chocolate or semi sweet chocolate will give these salted caramel cheesecake brownies the best, rich and chocolatey flavour. higher quality chocolate will also be easier to melt and combine with the rest of the ingredients.

• be careful not to over mix the brownie batter. once you add the flour, make sure to gently fold it in using a spoon or silicone spatula, and don’t mix for longer than necessary. mix until just combined. over mixing can lead to tough brownies.

• make sure to use room temperature eggs for the brownie mix and the salted caramel cheesecake mix, as they will combine with the rest of the ingredients easily and give you a smoother mixture.

• use room temperature ingredients in general. leave your cream cheese, eggs, heavy cream and butter out at least 30 minutes before you start making these salted caramel cheesecake brownies. this will make it easier for you to get a smooth and creamy cheesecake filling and a smooth caramel. cold ingredients will just be a little more difficult to combine together, and using cold butter and cold cream for the caramel can cause the caramel mixture to clump and harden.

• if you forget to leave your salted caramel cheesecake ingredients out at room temperature, you can just heat up things like cream and butter in the microwave for 10-15 seconds at a time until they’re lukewarm and no longer cold.

• make sure you preheat the oven so that it’s already hot by the time you place your salted caramel cheesecake brownies in the oven. this will ensure that the cheesecake brownies bake evenly and that they won’t take longer to bake.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your salted caramel cheesecake brownies as they bake. don’t just bang them in the oven and leave until the designated time is up. you’ll know they’re done when the edges are set and the centre is still quite wobbly.

• refrigerating the cheesecake brownies overnight is essential! this allows the layers to set properly and makes slicing so much easier. these salted caramel cheesecake bars slice cleanly when fully chilled.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• when making the caramel, don’t stir the sugar too much as it melts – you can stir occasionally at the beginning or just swirl the pan a little every now and then. stirring can cause crystallisation. watch it carefully as it can burn quickly once it starts turning amber.

• be very careful when adding the butter and cream to the hot caramel – it will bubble up dramatically. add it slowly and stir constantly until smooth. and make sure the butter and cream are at room temperature.

• if you’re struggling to remove the salted caramel cheesecake brownies from the baking pan, add a little bit of hot water to a big container or pan and place the pan of cheesecake brownies into the water (making sure that no water gets onto the cheesecake brownies). the hot water will help loosen up the cheesecake brownies from the bottom and you should be able to easily slip them out of the pan.

• for the cleanest slices, use a sharp knife and wipe it clean between each cut. you can also warm the knife under hot water, dry it, then slice for even cleaner cuts through all three layers.

• i’d recommend leaving the salted caramel cheesecake brownies at room temperature for a while before serving – this will allow the cheesecake layer to soften beautifully and be really smooth and creamy.

• store these salted caramel cheesecake bars in an airtight container in the fridge for up to 5 days.

frequently asked questions

1. can i make these salted caramel cheesecake brownies ahead of time ?

   – absolutely! these salted caramel cheesecake brownies are perfect for making ahead. the cheesecake brownie layers need to set in the fridge overnight anyway, but you can also bake the brownie and cheesecake layers up to 2 days in advance and keep refrigerated. add the salted caramel cheesecake topping a few hours before serving for the freshest result.

2. can i make the salted caramel cheesecake no bake instead of making a baked cheesecake ?

   – while this recipe does require baking the brownie and cheesecake layers, you can absolutely just bake the brownie base and then top with a no bake cheesecake filling to make things easier. a no bake salted caramel cheesecake recipe would not require eggs, so you’ll just need cream cheese, sugar, vanilla extract, heavy cream and some salt. add the cheesecake mixture on top of your cooled brownie, place in the fridge and then follow the rest of the recipe as stated.

3. what if i wanted a salted caramel cheesecake taste in the actual cheesecake layer instead of just a salted caramel topping ?

   – if you want that extra salted caramel flavour in the cheesecake layer, feel free to make some extra caramel and add some of it to the cheesecake mixture before baking.

4. can i make salted caramel cheesecake bites instead of big squares ?

   – absolutely! these salted caramel cheesecake brownies are quite rich and indulgent so it’s absolutely fine if you want to slice these up into smaller cheesecake brownie bites.

5. can i make the salted caramel cheesecake filling without the brownie layer ?

   – you could, but you’d need a different base. the brownie layer provides structure and support for these salted caramel cheesecake bars. if you want just cheesecake, you’d need to make a traditional graham cracker crust and adjust baking time.

6. can i use a different type of chocolate, like milk chocolate, instead of dark chocolate for the brownie base ?

   – while you can use different types of chocolate for this recipe, i would recommend using dark or semi sweet chocolate to balance the sweetness and give these brownies a richer flavour. using something like milk chocolate might make the brownies too sweet, especially since there is a sweet cheesecake filling and a salted caramel as well.

7. do i have to use brown sugar to make the brownie layer ?

   – brown sugar is recommended for the brownie base, as it helps gives the brownies a richer flavour and makes them extra chewy. however, if you don’t have brown sugar, you can substitute it with granulated sugar. using all granulated sugar for this brownie recipe might change the taste and texture of these brownies slightly, but they will still be delicious! for best results, use a combination of brown sugar and granulated sugar as stated.

8. how do i know that my salted caramel cheesecake brownies are done baking ?

   – the edges should be set and slightly puffed, while the centre should still have a wobble when you gently shake the pan. it will continue to set as it cools and chills so don’t worry if it looks like it’s still not done.

9. can i use store-bought salted caramel instead of making it from scratch ?

   – yes! if you’re short on time, you can use store-bought salted caramel sauce as the salted caramel cheesecake topping. just warm it slightly so it’s pourable, then pour over the chilled cheesecake brownies.

10. can i make this salted caramel cheesecake with nuts ?

    – absolutely! if you want to add nuts to your salted caramel cheesecake brownies, you can sprinkle some chopped pecans or walnuts over the caramel layer before it sets.

11. why do i need to chill these salted caramel cheesecake brownies overnight ?

    – chilling overnight allows the cheesecake layer to set completely and the flavours to meld together. it also makes slicing much easier – you’ll get clean, beautiful salted caramel cheesecake squares instead of messy pieces.

12. can you freeze salted caramel cheesecake brownies ?

    – yes, you can freeze these salted caramel cheesecake brownies. i’d recommend freezing them without the caramel topping for up to 3 months. thaw in the fridge overnight, then add the fresh salted caramel sauce before serving.

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