Caramel Cheesecake Swirled Brownies #chocolateparty

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Mmm chocolate…I have a love for chocolate..obvi.

My name is Elizabeth and I am a chocoholic.

I fully admit it.

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And these brownies. Well, they are super chocolatey! Even with the cheesecake in them the brownies scream chocolate!

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The caramel and cheesecake run thru the brownies. Excuse me brownies make room for some caramel please!  caramelcheesecakebrownies (1 of 1)-8

Look how excited my sister was to eat them!?!?! Lol so funny!

caramelcheesecakebrownies (1 of 1)-7  This chocolatey caramel post is part of the Chocolate Party. Check out the creator Roxana’s Home Baking for all the other fabulous chocolate recipes this month!!  WOO HOO a party that involves chocolate is all for me! And this month the second ingredient was caramel!!! Anyone that knows me that chocolate + caramel = my true love! This month Roxana made some caramel loaded fudge brownie cookies. Um Delish!!!


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Oh and I got a new phone case?! I am obsessed, it’s so happy!

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I hope you give this fabulous recipe a try, it was kind of over the top amazingly delicious, yet simple and I won’t lie it was SCRUMPTIOUS! 🙂

Caramel Cheesecake Swirled Brownies #chocolateparty

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


  • 1 stick unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup SCHARFFEN BERGER Natural Unsweetened Cocoa Powder
  • 1 8 oz block of cream cheese, at room temp.
  • 1 egg
  • 1 tbsp vanilla extract
  • 1/3 cup sugar
  • 12 caramels
  • 2 tbsp heavy whipping cream
  • 1 1/4 cup sugar
  • 2 large eggs, at room temp.
  • 2 tsp vanilla extract
  • pinch of salt
  • 3/4 cup all purpose flour


  1. Preheat oven to 350F and line a 8X8 baking pan with foil and spray generously with cooking spray.
  2. In a double broiler or a large bowl that can sit on top of a saucepan melt 1 stick of butter and the chocolate chips. (You want the bowl to sit on top of the saucepan- the saucepan should have a little bit of water on low-medium heat. You do not want to bowl to touch the water) Cook until just melted. Using a dishtowel take the bowl off of the saucepan and whisk in the cocoa powder. Set aside for a few minutes to cool.
  3. While cooling, in the bowl of an electric mixer whip the cream cheese for 2 minutes. Add in egg, vanilla and sugar. Mix until fully combined 2 minutes. Set aside.
  4. In a small saucepan on medium-low cook caramels and heavy creamy until smooth. Set aside.
  5. In the chocolate mixture whisk in 1 1/4 cup sugar. Add eggs one at a time then vanilla and salt. Fold flour in, do not over mix. Pour 2/3 into a prepared pan. Scoop cheesecake mixture on top, and then scoop caramel on top. Drop spoonfuls of remaining brownie batter on top and use a knife to swirl it all together.
  6. Bake for 30-35 minutes until toothpick inserted comes out with no wet batter. Let cool completely on a wire rack before slicing in.

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  1. I have a question when you add sugar you list 1- 1/4 cup, which do you mix this in(step 3 or 5)? you also have 1/3 cup listed.

    1. Hi Cindy,

      I am sorry that was a bit confusing the way I had it worded. I have changed it. The 1 1/4 cup of sugar gets mixed into the brownie batter and the 1/3 goes into the cheesecake batter 🙂

      Thanks for letting me know! 🙂


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