Salted Caramel Brownie Cheesecake Bars
These Salted Caramel Brownie Cheesecake Bars are one of the most decadent and mouthwatering desserts I’ve ever made. Moist and soft with a rich chocolate flavor. The addition of the delicious salted caramel makes it all so amazingly flavorful.
Salted Caramel Brownie Cheesecake Bars are practically begging you to bite into them.
Table of Contents
Delicious Salted Caramel Brownie Cheesecake Bars
Close your eyes and picture cheesecake and salted caramel swirled on top of the fudgy brownies. Now, imagine how it smells. The chocolate. The cream cheese. The salted caramel.
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Today’s recipe ignites the senses and is easily my favorite brownie recipe and one of my favorite desserts.
You might also love these other caramel recipe ideas: Salted Caramel Sauce, Caramel Fried Apple Cinnamon Cheesecake, Salted Caramel Macadamia Nut Cheesecake Bars.
The bottom layer of the caramel cream cheese brownie consists of scratch-made brownies. If you don’t mind a few extra steps, the homemade brownies are fudgy in texture and totally worth it. Otherwise, you can easily adapt the recipe and use a boxed brownie mix.
The same goes for the caramel sauce. There is a link in the recipe below for the most amazing homemade caramel sauce. You can always go with store-bought but the homemade caramel sauce is to die for.
You can never go wrong with brownies and cheesecake… Even less if there is salted caramel involved. BUT all 3 together? Heaven!!!!
If you prefer crumbly cakey brownies, this recipe might not be for you though it will most likely convert you. The brownie bottom layer is pure decadence. The creamy cheesecake blends so perfectly with the chocolatey, fudgy brownies.
These caramel cream cheese brownies come together in three stages. The brownie layer is followed by the cheesecake layer that gets swirled with salted caramel.
You will make one happy family any time with this decadent dessert. Even as a treat for a get-together this will stand out!
I hope you enjoy it as much as we did at home!
How to Make Caramel Brownie Cheesecake Bars
For your convenience, a printable recipe card with exact measurements is at the bottom of the page.
Ingredients:
Cheesecake:
- Vanilla – Pure vanilla extract is best.
- Cream cheese – You’ll need to use full-fat cream cheese. Let the cream cheese get to room temperature before mixing.
- White sugar
- XL Egg or Large Eggs
Brownies:
- Unsalted butter – I prefer baking with unsalted butter because the amount of salt varies between brands. This way I have more control over the sodium.
- Semi-sweet chocolate chips – I always try to use the best chocolate that I can.
- Caster sugar – In America caster sugar is sometimes labeled superfine sugar or baker’s sugar.
- Eggs
- Flour – All-purpose flour will work just fine in this recipe.
- Baking soda
- Cocoa powder – I recommend using regular unsweetened cocoa powder.
- Espresso coffee powder – Espresso powder greatly enhances and intensifies the chocolate flavor in the brownies.
- Vanilla essence or extract.
Caramel:
- Salted Caramel Sauce. You can find the recipe here.
Equipment Needed
- 9×9 inch pan
- Mixing Bowls
- Electric Mixer or Stand Mixer
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Instructions:
1. If you want to use homemade salted caramel, then start by making it beforehand so it’s completely cool by the time you make the cheesecake brownies. I have a salted caramel sauce recipe that you will never regret making it!
2. Preheat the oven to 350ºF/180ºC.
3. Butter or use cooking spray on the bottom and up the sides of a 9×9″ pan {you can use wax paper too, that’s what I do}. Set aside.
4. I like to start with the cheesecake batter since you can set it aside for a while. Batters with flour I prefer leaving it for the last so I can put it in the oven quickly.
5. Using a hand or electric mixer, beat cream cheese in a large bowl, once fluffy, add in sugar, vanilla, and eggs {one at a time}. Keep mixing the cream cheese mixture for about 2-3 minutes. Set aside.
6. In a microwave-safe medium bowl melt the butter and the chocolate chips. I set it up for 2 min checking it every 30 sec. When it’s done mix well and let it cool.
7. In a small bowl mix the flour, cocoa powder, espresso powder, and bicarbonate soda.
8. When the butter mixture is cool, stir in the sugar and then incorporate the eggs one at a time mixing well with a whisk or a wooden spoon. Then add in the vanilla. Beat well and stir in the flour mixture beating vigorously until it’s well incorporated.
9. Pour the brownie batter into the baking pan {I line the base with baking paper to make it easier to lift it up and transfer to a cooling rack.}.
10. Then using a spoon, pour small batches of cheesecake batter on top of the brownie mixture. You can also make small holes and add the cheesecake batter there. You need to be quick here as the brownie batter spreads back quickly. Pour as much as you like.
11. Now with another spoon pour salted caramel on top of each cheesecake batter space. Again, add as much as you like.
12. Then with a toothpick make fun swirls making movements like eights. When you feel like it’s pretty enough taken it to the oven.
13. Bake for about 25 minutes {30 min the most.}. Let it rest in the pan for about 5-10 minutes and then transfer it to a wire rack. You may need to use a butter knife to loosen the edges. If desired, drizzle some more salted caramel and sea salt on top or on each piece of cheesecake brownie.
14. Cut the salted caramel cheesecake brownies in bars using thirds and you will get 9 awesomely delicious brownies. The caramel cheesecake swirl is a real show stopper.
Recipe Tips and Tricks
Line the bottom of the baking dish with a piece of parchment paper or wax paper that is long enough to go up and over the sides. When the cream cheese brownies are done, simply lift the wax paper to lift out of the pan.
You’ll know the brownies are done when you see the brownie crust starting to form at the edges. The center will still be just a little bit jiggly. When you insert a toothpick into the center you don’t want it completely dry but with a minimal amount of crumbs.
Be sure to let the cream cheese come to room temperature before using it.
If you have any of the caramel sauce leftover, it is wonderful over vanilla ice cream.
Variations and Substitutions
Feeling nutty? Add some chopped pecans or whatever nut you like to the top of the still-warm brownies. Would that make these turtle cheesecake brownies? I’m not sure, though next time I might try that.
These brownies are perfect as they are but serve topped with some whipped cream or French vanilla ice cream if you’d like.
Storage Instructions
To store it, put it in an airtight container. Before eating drizzle some caramel on top of the brownies and put it in the microwave for about 20-30 seconds. You will thank me later!
Enjoy!
I’m telling you no one will get disappointed!!!
Hope you enjoyed this salted caramel cheesecake brownies recipe and that you want to give it a try! If you do I would love to hear what you think and how did it turn out!!!
Frequently Asked Questions
You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with salted Caramel. The slight tang of cream cheese and the caramel really compliments that chocolate flavor and makes for a balanced bite.
These cheesecake brownies can be kept at room temperature for a day or two, no more than that. After that point, they should be stashed in the fridge or freezer. Wrap them tightly so they don’t dry out. They’ll keep for about a week in the fridge; a month or two in the freezer.
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So, adding more fat – butter and chocolate will achieve that. Also making sure you don’t over-bake them will help getting a fudgy texture.
More Caramel goodness Recipes to Try
If you like this Caramel Brownie Cheesecake bars recipe, you might also love these other dessert recipes too:
🥣 Recipe
Salted Caramel Cheesecake Brownies Recipe
Ingredients
- Cheesecake:
- 1 tsp of Vanilla
- 1 oz of Cream cheese {Room temperature}
- 1/3 cup of white sugar
- 1 XL Eggs 4 if large or medium
- Brownies:
- 150 g unsalted butter {chopped}
- 200 g semi-sweet chocolate chips
- 1/2 cup of Caster sugar
- 2 eggs
- 1 1/4 cups of all purpose flour
- 2 tsp of bicarbonate soda
- 2 tbsp of cocoa powder
- 1 tbsp of espresso coffee powder
- 2 tsp of vanilla essence or extract.
- Caramel:
- 5-6 tbs of Salted Caramel Sauce. You can find the recipe here.
Instructions
- If you want to use homemade salted caramel, then start by making it beforehand so it’s completely cool by the time you make the cheesecake brownies. I have a salted caramel sauce recipe that you will never regret making it!
- Preheat the oven to 350ºF/180ºC.
- Butter or spray 9×9″ pan {you can use wax paper too, That’s what I do}. Set aside.
- I like to start with the cheesecake batter since you can leave it aside for a while. Batters with flour I prefer leaving for the last so I can put it in the oven quick.
- Using a hand or electric mixer, beat cream cheese in a medium bowl, once fluffy, add in sugar, vanilla and eggs {one at a time}. Keep mixing about 2-3 minutes. Set aside.
- In a microwave safe medium bowl melt the butter and the chocolate chips. I set it up for 2 min checking it every 30 sec. When it’s done mix well and let it cool.
- In a small bowl mix the flour, cocoa powder, espresso powder and bicarbonate soda.
- When the butter mixture is cool, stir in the sugar and then incorporate the eggs one at a time mixing well with a whisk or a wooden spoon. Then add in the vanilla. Beat well and stir in the flour mixture beating vigorously until it’s well incorporated.
- Pour the mixture into pan {I line the base with baking paper to make easier to lift it up and transfer to a cooling rack.}.
- Then using a spoon, pour small batches of cheesecake batter into the brownie batter. You can also make small holes and add the cheesecake batter there. You need to be quick here as the brownie batter spreads back quickly. Pour as much as you like.
- Now with another spoon pour salted caramel on top of each cheesecake batter space. Again add as much as you like.
- Then with a toothpick make fun swirls making movements like eights. When you feel like it’s pretty enough take it to the oven.
- Bake for about 25 minutes {30 min the most.}. Let it in pan for about 5-10 minutes and then transfer to a cooling rack. If desired, drizzle some more salted caramel on top or on each piece of cheesecake brownie.
- Cut in bars using thirds and you will get 9 awesomely delicious brownies!
- Serve and enjoy!
Notes
brownie recipes I love from my favorite bloggers
- Buckeye Brownies by Lil’Luna.
- Chocolate Frosted Brownies by Mel’s Kitchen Cafe.
- Double Chocolate Brownies by Elana’s Pantry.
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Til’ next time…
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