Brownie Bottom Caramel Cheesecake Bars

I am a cheesecake girl.
Loud and proud.

Like, if I were on death row and had to pick a last meal it would start and end with cheesecake.
Not that I have thought about that possibility or anything. Whatever.

And since I am scared of making an actual cheesecake I stick with cheesecake bars.

Who doesn’t like cheesecake you can eat with your hands.  I mean…

So I made eat-with-your-hands cheesecake.  Actually it’s caramel cheesecake.  And actually-actually it’s all on top of a brownie bottom.

Because brownie bottoms are where it’s at.

So yeah, Brownie Bottom Caramel Cheesecake Bars.  Do it.
Brownie bottom cheesecake bars with caramel drizzle on a rectangular platterAll you need to to do it whip up a brownie crust, starting with a box of brownie mix and a few other ingredients.  Easy.

Top view of brownie batter in a mixing bowlThen mix up your cheesecake layer, and add in some caramel sauce.  See?

Caramel sauce being poured out of a jar Pour that over the brownie situation and you’re good to go.

Cheesecake batter being poured into a baking panBake it and drizzle more caramel. Because it’s dope to drizzle.

Did I just say that? Eww.

Brownie bottom cheesecake bars on a plate with caramel drizzle

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Brownie Bottom Caramel Cheesecake Bars


Description:

makes 32 bars


Ingredients:

  • 1 (19.5-19.8 oz) pkg Brownie Mix
  • 1/2 cup butter, melted
  • 4 eggs
  • 2 (8 oz) pkgs cream cheese, room temperature
  • 1/2 cup brown sugar
  • 3 Tbsp flour
  • 1 Tbsp vanilla
  • 1 cup sour cream
  • 1 (14 oz) jar caramel sauce

Instructions

  1. Preheat oven to 350°
  2. Spray a 9×13 pan with cooking spray.
  3. Combine brownie mix, melted butter and 1 egg, stirring until smooth. Spread mixture into prepared pan. Bake for 15 minutes.
  4. Meanwhile in your mixer, beat cream cheese, sour cream, brown sugar, flour and vanilla until combined and smooth.
  5. Turn mixer to low and add remaining eggs, one at a time. Finally add half the jar of caramel sauce. Eyeball it.
  6. Pour this over the hot crust.
  7. Bake for an additional 30 minutes until the center of cheesecake is just set.
  8. Remove from oven and cool completely. Then refrigerate at least 4 hours.
  9. When ready to serve, drizzle remaining caramel on top.
  10. Cut into squares.

Notes:

store in refrigerator for up to 3 days.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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73 Comments
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Lee
December 2, 2019 10:54 pm

These look absolutely amazing, pretty much the perfect dessert. Can you freeze these?

PATRICIA
January 7, 2017 10:13 am

WOW!, MINE CAME OUT TERRIBLE! THE BROWNIE MIX, NEVER GOT MOIST ENOUGH AND IT STUCK TO THE PAN..HAD TO THROW IT ALL AWAY. SOMETHING WAS MISSING?

August 10, 2014 6:22 am

I made these today, one of my boys wanted brownies and the others wanted cheesecake, so this seemed like the perfect choice. They are sooooo good and my boys and hubby are picky when it comes to their brownies. I used my own brownie base but love the cheesecake top. THanks so much for sharing.

Amy
December 22, 2013 9:08 am

Hi Shelly! I’m going to be making these for Christmas Eve. My concern is cutting these & still having them look as beautiful as yours. Like one of the most recent commentators I’m afraid it’s going to be a mess! Do you have any advice/helpful hints?? I hope to see a response soon, because I’m looking so forward to making these!!!!!

Amy
December 22, 2013 6:41 pm
Reply to  Shelly

Thanks so much for getting back to me Shelly! Can’t wait to make these & my nieces & nephews are probably more excited than me! Happy Holidays Shelly!

Bettie
April 4, 2013 8:36 pm

I made these just because I had the extra time today and my family was extremely happy! They were delicious. We loved the combination of the brownie, cheesecake and caramel. Will definitely make these again. Thank you for another great recipe.

Lauren
February 16, 2013 1:18 am

These are amazing like ever other recipe I’ve tried for this (my favorite) blog, however my crust came out pretty hard and difficult to cut. I was thinking of adding another egg, thoughts?

Keeley
January 27, 2013 7:48 pm

I made these Wednesday for a church meeting and we just finished them tonight. They tasted AMAZING! They were so yummy! I will most definitely be making these again. The only problem I had was getting them out of the pan. Actually, it was a HUGE problem. I’m not sure if I didn’t use enough cooking spray or what, but it was a little embarrassing until we tasted them and realized the taste was worth the work. I think a couple of people were a little afraid to try them at first, but everyone ended up taking more than one… Read more »

Starla
October 27, 2012 11:22 pm

I’m in the middle of baking these right now. Saw this recipe on Pinterest. 🙂
i can already tell by tasting the cheesecake batter that these are going to be amazing!
One thing I did to change it up. I used a fabulous brownie mix recipe called “fake it Frugal Brownie Mix” (also from “pinning” ). 🙂
This brownie mix is so good and extremely inexpensive – like 30cents!
I doubled it so that it would work for the 9×13 pan. Can’t wait…Thanks so much!

danielle
September 12, 2012 1:13 pm

I noticed that the brownies aren’t suppose to cool at all, last time I tried that with a normal cheesecake, the weight of the cheesecake caused the brownies to “bowl” in the middle, leaving it concave and ugly, you didn’t have this problem with these?

LaurieJ
August 3, 2012 11:40 pm

Soooo sinful, but going to make them anyways lmao….

July 24, 2012 6:17 am

I was better before I saw this. Didn’t I mention I am a fattie? Of course, it’s your fault 😉

Katie
July 23, 2012 9:22 pm

These look sooo good! Could I use a brownie recipe from scratch for the crust?? Would I need to make any alterations or omit anything if so?? Thanks so much…you are so creative!

Allison
July 22, 2012 6:21 pm

I’m making these now. I’m assuming it’s 3 eggs in the cheesecake? Since I used one of the 4 for the crust? Eek!

July 22, 2012 3:52 pm

This recipe is in my weekly roundup of the most inspiring recipes!

http://saltedspoon.blogspot.com/2012/07/whilst-im-not-cooking-12.html

July 14, 2012 4:59 pm

Good god these look amazing. Swoon!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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