Say goodbye to store-bought sweets because this homemade Brownie Bottom Cheesecake is the ultimate from-scratch dessert flex. With a fudgy brownie base, a creamy chocolate caramel swirl, and all the rich, indulgent vibes, it’s topped with whipped cream and toasted pecans for a finish that’s unapologetically extra.

Here is Why This Recipe Works

Double the Layers, Double the Fun: A fudgy brownie base meets a creamy cheesecake topping swirled with caramel and chocolate, because why settle for just one dessert?

Homemade and From Scratch: No shortcuts here! This recipe is made completely from scratch for that extra “wow, you actually baked this?” moment.

Water Bath? No Drama: With clever tips like using a crockpot liner or oven bag, you’ll avoid the dreaded water bath leaks without breaking a sweat.

Turtle Candy Vibes: Chocolate, caramel, and pecans come together for a flavor combo that’s pure nostalgia in every bite.

You might also like our brownie bottom chocolate cheesecake.

chocolate caramel swirl cheesecake — Chocolate caramel swirl cheesecake

The Ingredients

Fridge: Cream cheese, sour cream, butter, eggs, whipped cream (for garnish)
Pantry: Unsweetened chocolate, sugar, flour, cocoa powder, caramel sauce, chocolate sauce, baking powder, toasted pecans (for garnish).
Spices and Seasonings: Vanilla extract, salt.

Variations

Chocolate Peanut Butter Brownie Cheesecake: Swirl ½ cup of peanut butter into the cheesecake layer and sprinkle chopped peanut butter cups on top before baking..

Raspberry Chocolate Brownie Cheesecake: Swirl ½ cup of raspberry preserves into the cheesecake layer and garnish with fresh raspberries.

Mocha Brownie Cheesecake: Mix 1 tablespoon of espresso powder into the brownie batter and drizzle coffee-flavored chocolate syrup on top for garnish.

Chocolate and caramel swirled cheesecake

Tips for Success

Let your cream cheese, sour cream, and eggs sit out until they reach room temperature. This ensures a smooth, lump-free cheesecake batter.
The water bath is worth the extra step to create a creamier texture and prevent cracks in your cheesecake. A crockpot liner or oven bag works wonders to keep your springform pan leak-free.
It’s okay if the brownie layer looks slightly underdone, it’ll continue baking with the cheesecake layer.
To get a marbled effect from the chocolate and caramel sauce, use a knife to gently swirl the sauces without fully mixing them.
After baking, let the cheesecake cool in the oven with the door cracked open to prevent cracks.
Run a sharp knife under hot water, dry it off, and slice. Wipe the blade clean between each cut.
The cheesecake is ready when the edges are set, but the center still has a slight jiggle. For extra precision, use a thermometer, the center should read 150°F.

Storage

Refrigerator: Store leftover cheesecake in an airtight container or tightly wrapped with plastic wrap. It will stay fresh in the refrigerator for up to 4 days.

Freezer: To freeze, slice the cheesecake into individual portions and place them in a freezer-safe container. Store for up to 3 months.

Chocolate Caramel Swirl Cheesecake with Brownie Crust

This Brownie Bottom Cheesecake is a whole mood; fudgy, creamy, and loaded with chocolate caramel decadence, plus a nod to the turtle candy with its pecan-studded goodness.. It’s here to make dessert the main event.

More Chilled or Frozen Desserts

Brownie Bottom Cheesecake

Chocolate and caramel sauces are swirled into a creamy, silky smooth cheesecake and baked on a chocolate brownie layer for a decadent dessert.

4.90 from 29 votes

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Cook Time: 1 50

Total Time: 1 50

Servings: servings

Calories: 895kcal

Author: Dahn Boquist

Ingredients

Brownie Bottom

4 ounces unsweetened chocolate finely chopped
8 tablespoons butter 1 stick
1-⅔ cups sugar
3 eggs
2 teaspoons vanilla extract
¾ cup flour
⅓ cup cocoa powder
½ teaspoon salt
½ teaspoon baking powder

Chocolate Caramel Swirl Cheesecake Layer

24 ounces cream cheese softened (three 8-ounce packages; 680 grams)
1 cup sugar
⅔ cup sour cream
2 teaspoons vanilla extract
¼ teaspoon salt
4 eggs lightly beaten
¾ cup caramel sauce 6 ounces (plus extra for garnish)
¾ cup chocolate sauce 6 ounces (plus extra for garnish)

Garnish

whipped cream for garnish
toasted pecans for garnish

Instructions

Prepare the Pan

Preheat the oven to 325°F.
Prepare a 9-inch springform pan that is at least 3 inches tall by spraying it with non-stick baking spray and lining the bottom with parchment paper.

Brownie Layer

In a microwave or on the stovetop, melt the chocolate and butter until smooth.
Stir in the sugar and let the mixture cool slightly. Add the eggs one at a time, stirring until fully incorporated. Stir in the vanilla extract.
Sift the flour, cocoa powder, salt, and baking powder over the chocolate mixture. Gently fold until fully combined.
Spread the batter evenly in the prepared springform pan.
Bake for 25–30 minutes. The brownie will appear slightly underbake, this is normal as it will finish baking with the cheesecake layer.
Remove from the oven and set aside. (You can prepare the cheesecake batter while the brownie layer bakes.)

Cheesecake Layer

In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy.
Mix in the sour cream, vanilla, and salt until fully incorporated.
Whisk the eggs and add them one at a time, mixing well between each addition. Make sure to scrape down the sides and bottom of the bowl to ensure the batter is well blended.
Layer and Swirl: Pour half of the cheesecake batter over the brownie layer in the prepared pan.
Dollop half of the caramel sauce and half of the chocolate sauce over the cheesecake batter. Use a knife to gently swirl the sauces into the batter.
Pour the remaining cheesecake batter on top. Repeat with the remaining caramel and chocolate sauces, swirling them gently with a knife.
Prepare the Water Bath: Place the springform pan inside a disposable crockpot liner or large turkey oven bag. Alternatively, wrap the pan with several layers of aluminum foil but I find the aluminum foil tends to rip and leak so I prefer using the oven bag.
Place the springform pan in a larger baking pan and pour boiling water into the larger pan until it reaches about halfway up the sides of the springform pan.
Bake: Bake in the water bath for 50 to 65 minutes or until the edges look set and the center has a slight jiggle (see notes). Turn off the oven and crack the door open slightly (use a wooden spoon to prop it open if necessary). Let the cheesecake cool in the oven for 30 to 50 minutes.

Cooling and Serving

Carefully remove the springform pan from the water bath and unwrap it. Let it cool to room temperature on a wire rack.
Refrigerate the cheesecake for at least 4 hours or overnight.
Run a knife along the edges of the springform pan to loosen the cheesecake before removing the sides.
Serve with additional chocolate and caramel sauce and garnish with whipped cream and pecans if desired.

Notes

Use a 9-inch springform pan that is at least 3-inches tall to ensure there’s enough room for the brownie and cheesecake layers without overflowing.
Springform pans can leak when placed in a water bath. To avoid this, I use a disposable crockpot liner or a large turkey oven bag to seal the pan securely. If you use aluminum foil, wrap the pan with several layers to prevent leaks.
The brownie layer will look slightly underbaked when you take it out of the oven. It will continue baking when you add the cheesecake layer.
When swirling the caramel and chocolate sauces, avoid overmixing. Swirl gently with a knife to create a marbled effect without fully blending the sauces into the cheesecake batter.
For the cheesecake layer, make sure the cream cheese, eggs, and sour cream are at room temperature. This helps them blend smoothly and prevents lumps.
After baking, let the cheesecake cool in the oven with the door cracked for at least 30 minutes. This gradual cooling helps prevent cracks on the surface.
For neat slices, run a sharp knife under hot water, dry it, and slice. Wipe the knife clean after each cut.
Store the cheesecake in the refrigerator, covered, for up to 5 days. You can also freeze in a freezer-safe bag or container.
You can use store-bought sauces or make your own. Just ensure they’re pourable for easy swirling.
When your cheesecake is done, the edges will look set and the center will have a slight jiggle when you tap the side of the pan. For a more precise check, use a thermometer to measure the internal temperature. It should read 150ºF in the center when fully baked.