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Salted Caramel Cheesecake Brownies

Felesha Bell
4.8 from 5 votes
Cook Time 25 mins
Total Time 25 mins
Servings 18


  • Brownies
  • 1 box Ghirardelli Dark Chocolate Brownie Mix
  • 1/4 c. water
  • 1/2 c. canola oil
  • 1 egg
  • Cheesecake Filling
  • ½ c. heavy whipping cream
  • 2 8 oz. packages cream cheese, room temperature
  • 1 c. granulated sugar
  • c. BAILEYS™ Coffee Creamers Caramel Flavor
  • 1 tsp. vanilla extract
  • Salted Caramel Sauce
  • 1 c. sugar
  • 6 T. salted butter
  • ½ c. whipping cream
  • 1 tsp. sea salt or fleur de sel
  • ½ c. walnuts toasted, chopped


  • Make the salted caramel - Pour sugar in a medium saucepan over medium-high heat. Whisk until the sugar has completely melted. Allow the sugar to get nice and bubbly brown.
  • As soon as your sugar turns that beautiful deep amber caramel color, add the butter and whisk until your butter has melted.
  • Turn off your burner and add the whipping cream
  • Whisk until all of the half and half has been combined.
  • Add the sea salt and stir.
  • Make the brownies - Preheat oven to 325 degrees.
  • Spray 2, 8x8" baking pans with non-stick baking spray.
  • Blend water, oil and egg in medium bowl. Add mix and stir until moistened. Spoon batter evenly into prepared pans.
  • Bake for 15 minutes. Cool to room temperature.
  • Make the cheesecake - Pour heavy cream into a stand mixer and mix on high speed until heavy peaks develop. Store thickened cream in a separate bowl in the refrigerator.
  • Add cream cheese to stand mixer and mix on medium high speed.
  • Add sugar and creamer to bowl and mix until well blended. Scraping down the sides of the bowl. Add vanilla and mix until combined.
  • Fold thickened cream into cream cheese mixture.
  • Assemble
  • Evenly spread 1/2 c. of salted caramel on both cooled brownies.
  • Pour half of cheesecake filling over each brownie pan and spread until even.
  • Freeze for at least 4 hours. Cut into 3 rows horizontally and vertically to create 9 bars then refrigerate.
  • When ready to serve, drizzle with caramel sauce and toasted pecans. Say Grace and enjoy!
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