Caramel Chocolate Cheesecake
A no bake Cheesecake!


Brownie Layer

1 box Ghiardelli brownie mix + ingredients on the box

Caramel Sauce

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 tbs unsalted butter

1 tsp vanilla

pinch salt Caramel Cheesecake

16 oz cream cheese, softened

1/2 cup sugar

1/2 cup brown sugar

3/4 cup caramel sauce

1/2 tsp cinnamon

pinch five spice

4 oz cool whip


chopped pecans

caramel sauce

hot fudge sauce

For the brownie bottom

Grease a 9" spring form pan.

Combine all brownie ingredients and bake according to instructions on box.

Make caramel sauce, while brownie is baking

In a small pot, heat sugar and water on medium-high heat, whisking a little to mix then swirl pot until sugar is dissolved.

Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color.

Do not whisk! Only swirl the pot using the handle.

You do not want to disturb the process too much.

Once it's the color you desire, slowly pour in cream.

The mixture will bubble up violently for a few seconds, when it settles down, whisk until smooth.

Remove from heat and whisk in butter, vanilla and salt.

Set caramel a side to allow it to cool completely and thicken up some.

Once brownie is done, remove outer ring of pan and allow brownie to cool completely.

Make cheesecake, while brownie is cooling

Combine cream cheese and both sugars until smooth.

Stir in 3/4 cup of caramel sauce and spices until mixed. Fold in cool whip and combined everything.

Place the outer ring to the spring form pan back on.

Top the brownie with cheesecake mixture and spread evenly.

Chill, 4 hours.

For the Topping

Top cheesecake with caramel, hot fudge sauce and chopped pecans.
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