These Salted Caramel Cheesecake Brownies start with a fudgy pecan brownie, then get layered with dulce de leche cream cheese filling, a glossy chocolate ganache, and finished with a sprinkle of flaky sea salt. They’re decadent yet easy to make!
These Salted Caramel Cheesecake Brownies are a brand-new take on one of my favorite brownie recipes of all time. The original is from my sophomore effort, Sea Salt Sweet. I’ve been revisiting some of the recipes in that book and reinventing a few. This time, I gave the cheesecake layer a caramel makeover with prepared dulce de leche and added crunchy toasted pecans to the brownie.
Together, they remind me of the flavors of a chocolate turtle. Chocolaty and nutty with caramel, but with a soft cheesecake layer on top. The finishing touch is a shiny chocolate ganache glaze sprinkled with flaky sea salt. That little bit of salt balances the sweetness beautifully, so don’t skip it. These brownies are surprisingly simple to make, and they’re the perfect project for baking season, holidays, – or just because.
Ingredients Overview
Here’s a quick glance at what goes into each layer – nothing fancy or hard to find. You may have most of this on hand in your pantry. (Full measurements in the recipe card.)
- Pecan Brownie Layer: semisweet chocolate, butter, sugar, eggs, vanilla, flour, fine sea salt, and pecans.
- Caramel Cream Cheese Layer: cream cheese, butter, dulce de leche, vanilla bean paste, fine sea salt.
- Ganache Glaze: semisweet chocolate, butter, heavy cream, light corn syrup, flake sea salt.
Tip: Use prepared/canned dulce de leche in this recipe, such as La Lechera. This is a thick milk caramel that is spreadable directly from the can. Don’t substitute caramel sauce because it won’t set the same way.
Step-by-Step: How to Make Salted Caramel Cheesecake Brownies
Start by melting the semisweet chocolate and cubed butter together over low heat or in a microwave, stirring frequently until completely smooth. Make sure the mixture is warm, not hot, when you move to the next step. This will prevent the eggs from cooking when added.
Next, stir in the sugar until fully incorporated. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract. At this stage, the batter should be glossy and thick.
Gently fold in the flour, sea salt, and pecan pieces using a spatula or wooden spoon. Be careful not to overmix. You want the brownies to stay tender and fudgy, with chunks of pecans for crunch.
Bake the Pecan Brownie Layer
Spread into a prepared pan and bake until a toothpick comes out with a few moist crumbs. The baked brownie layer should have that classic shiny crinkled surface.
Important: Let the brownies cool completely in the pan before adding the caramel cream cheese layer. Rushing this step can cause the cheesecake layer to sink or melt into the brownie, so patience will pay off here. Cooling also helps the layers remain distinct when you slice later.
Make the Caramel Cheesecake Layer
Begin by placing the softened cream cheese and butter in a large mixing bowl. Add the dulce de leche, then beat the mixture on low speed at first, just until the ingredients start to combine. Once combined, increase the speed to medium-high and beat for 2–3 minutes until the mixture becomes light, fluffy, and slightly pale in color.
Next, add the vanilla bean paste and the pinch of fine-grain sea salt, and continue beating for another minute to fully incorporate. The salt balances the sweetness and enhances the rich caramel flavor.
Spread the mixture evenly over the cooled brownies and chill until firm. I find it easiest to dollop the topping on with an ice cream scoop, but a big spoon also works.
Make the Ganache Glaze
Begin by combining the semisweet chocolate, butter, and heavy cream in a medium microwave-safe bowl. Microwave in short bursts (about 30–45 seconds at a time) or gently over a double boiler, stirring frequently, until the chocolate is completely melted and the mixture is smooth. Stir in the light corn syrup at the end – this helps give the ganache an extra glossy, bakery-quality shine. The corn syrup can be omitted if you’re a purist. But I recommend using it – just that small amount makes the surface glossy and beautiful.
Let the ganache cool for about 15–20 minutes, or until it is still pourable but not hot. Pour it slowly and evenly over the chilled caramel cheesecake layer, using a spatula or the back of a spoon to help guide it into the corners of the pan. Chill the brownies well before slicing.
To slice: Lift the chilled brownies out of the pan and place them on a cutting board. For the cleanest slices, dip the blade of a large chef’s knife in hot water, wipe it completely dry with a towel, then cut straight down. Wipe and rewarm the knife between cuts to keep the layers sharp and neat.
Finish the Salted Caramel Cheesecake Brownies with Flake Sea Salt
Once the brownies are sliced, sprinkle each square with a pinch of flaky sea salt (such as Maldon) just before serving. That little touch brings out the caramel notes and balances the richness of the ganache.
These Salted Caramel Cheesecake Brownies are wonderfully rich and indulgent. The recipe yields 2 dozen small squares, which are perfect for holiday buffets, cookie trays or any kind of sharing you prefer. Of course, you can easily cut them into larger pieces for bigger appetites, – just know that one square is very satisfying, so one small piece will go a long way!
Related recipe: Chocolate Chip Cheesecake Brownies
Salted Caramel Cheesecake Brownies
These Salted Caramel Cheesecake Brownies are a decadent layered dessert with a fudgy pecan brownie layer, a silky caramel cream cheese layer, and a glossy chocolate ganache topping sprinkled with flake sea salt. Rich, indulgent, and easy to make, they’re perfect for holidays, gatherings, or any time you want a show-stopping treat.
Pecan brownie layer
- 8 ounces semisweet chocolate chips or coarsely chopped bars
- 3/4 cup unsalted butter cubed
- 1 1/2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon fine grain sea salt
- 1 cup pecan pieces toasted
Caramel cream cheese layer
- 12 oz. cream cheese at room temperature
- 1/4 cup unsalted butter at room temperature
- 13.4 oz. dulce de leche 1 can at room temperature
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine grain sea salt
Semisweet ganache glaze
- 6 ounces semisweet chocolate chips or finely chopped bars
- 2 tablespoons unsalted butter
- 1/2 cup heavy whipping cream
- 1 tablespoon light corn syrup
- Maldon flake sea salt or coarse sea salt
Make the pecan brownie layer:
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Preheat the oven to 350°F. Grease a 13×9 inch baking pan and line with parchment paper or aluminum foil that overhangs the two long edges; set aside.
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Place the chocolate and butter in a medium saucepan and place the pan over low heat. Stir until the chocolate and butter are melted and well combined. Remove the pan from the heat source and pour the chocolate mixture into a large mixing bowl. Let the mixture stand until it is barely warm to the touch, about 10 minutes.
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Stir the sugar into the cooled chocolate mixture with a large wooden spoon. Add the eggs one at a time, stirring well between each addition. Stir in the vanilla extract. Add the flour and salt and stir until just combined. Gently fold in the pecans.
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Pour the mixture into the prepared baking pan and smooth evenly with the back of the wooden spoon. Bake for 22 to 25 minutes, or until a toothpick tester comes out mostly clean with a few moist crumbs clinging to it. Allow the brownies to cool completely in the pan.
Make the caramel cream cheese layer:
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Combine the cream cheese, butter and dulce de leche in a large mixing bowl. Beat on low speed with an electric mixer until just combined. Increase speed to high and beat for 3 minutes or until the mixture lightens in color. Add the vanilla and sea salt and beat for one minute longer.
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Spread the mixture evenly over the cooled brownie layer and chill until firm, about 1 hour.
Make the glaze:
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In a medium microwave-safe bowl, combine the chocolate, butter and cream. Cook for 1 minute at 100% power; let stand 1 minute. Stir with a whisk until the mixture is smooth. Stir in the corn syrup to give the glaze an extra-shiny finish. Let the glaze cool about 20 minutes until cooled but still pourable.
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Pour the glaze over the set caramel cream cheese layer and use an offset spatula to spread the glaze evenly into the corners of the pan.
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Chill the brownies for 2 hours, or overnight. Run a knife around the short edges of the brownie and lift the slab out using the overhanging parchment or foil. Cut with a knife warmed in hot water and wiped dry for perfect slices. Garnish each slice with pinches of flake sea salt.
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The brownies will keep well covered, in the refrigerator for 5 days. Bring to room temperature before serving. The flavors and textures will be at their very best and most delicious.
- Flake sea salt is key: Don’t skip it. The salt balances the sweetness and enhances the flavors of chocolate and caramel. If you don’t have flake sea salt, such as Maldon, you can judicious pinches of any coarse sea salt that you have on hand.
- Storage: Store brownies covered in the refrigerator for up to 5 days. Bring to room temperature before serving. They actually taste even better the next day.
- Serving size: The recipe makes 24 small squares, but you can cut larger pieces for a more indulgent portion.
- Optional make-ahead: You can prepare these a day ahead; just slice and sprinkle sea salt before serving.