Salted Caramel Brownie Cheesecake Bars

Salted Caramel Brownie Cheesecake Bars stack three decadent layers in one dessert: a fudgy brownie base, creamy cheesecake center, and glossy salted caramel (often with a thin chocolate layer) on top. They slice into neat squares that are perfect for parties, bake sales, or make‑ahead holiday trays.​

Starting with a brownie bottom—either from scratch or a mix—keeps the base rich and sturdy. A simple cream‑cheese filling bakes on top, then cooled bars are finished with salted caramel and optional chocolate ganache for an ultra‑indulgent bite.​

Ingredients

Brownie base

• 1 cup all‑purpose flour
• 1/3–1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup melted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract​

Cheesecake layer

• 8 oz cream cheese, softened
• 1/4–1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream or heavy cream​

Salted caramel and chocolate topping

• 1 cup thick salted caramel sauce (store‑bought or homemade)
• 1/4 teaspoon flaky sea salt (plus extra for garnish)
• 1/4 cup chocolate chips (semisweet or dark)
• 2 tablespoons heavy cream (for a soft ganache layer)​

Step‑by‑Step Instructions

1. Make and bake the brownie base

1. Heat oven to 350°F (175°C). Line an 8×8‑inch or 9×9‑inch pan with parchment, leaving overhang.
2. In a bowl, whisk flour, cocoa, baking powder, and salt.
3. In another bowl, whisk melted butter and sugar until glossy, then whisk in eggs and vanilla.
4. Stir dry ingredients into wet just until combined. Spread batter evenly in the prepared pan.
5. Bake 15–18 minutes, until just set around the edges but still a bit soft in the center. Do not overbake.​

Let the brownie layer cool slightly while you mix the cheesecake.

2. Prepare the cheesecake layer

1. Beat cream cheese and sugar until very smooth and lump‑free.
2. Add egg, vanilla, and sour cream or cream; beat just until combined.
3. Pour cheesecake batter over the warm brownie base and spread into an even layer.​

3. Bake the cheesecake bars

• Return pan to the oven and bake 20–25 minutes, or until the cheesecake is set around the edges and slightly wobbly in the very center.
• Cool to room temperature, then chill at least 3–4 hours (or overnight) until completely cold and firm.​

4. Add salted caramel and chocolate

1. Gently warm salted caramel sauce until pourable but not hot; stir in 1/4 teaspoon flaky sea salt.
2. Pour over the chilled cheesecake layer and tilt the pan to spread it evenly.
3. For a chocolate finish, melt chocolate chips with heavy cream until smooth and drizzle or spread a thin layer over the caramel.
4. Sprinkle with a little extra sea salt. Chill 30–60 minutes more to set the topping.​

Lift bars out with the parchment and cut into squares with a warm, clean knife.

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