My Salted Caramel Brownie Basque Cheesecake has become one of my favourite cheesecakes. If you love salted caramel as much as me, you will love this creamy caramel cheesecake. The salted caramel cheesecake pairs so well with the rich chocolate fudgy brownie base. I don’t know about you but I think chocolate caramel is my favourite dessert flavour combo.
What I also love about this Salted caramel brownie Basque cheesecake is how easy it is to make. Yes you do have to make two desserts-the brownie base and the cheesecake layer. I promise each part is not hard to make, actually the hardest part is having to wait overnight whilst it is setting in the fridge…
So what is a Basque cheesecake?
A burnt Basque cheesecake is a unique style of cheesecake originating from the Basque region of Spain, specifically from the restaurant La Viña in San Sebastián. It stands out due to its caramelized, “burnt” top, creamy texture, and rustic appearance. Key features include a burnt top, a creamy inside, no biscuit crust and they have a very rustic look.


What ingredients do I need to make this Salted caramel brownie Basque cheesecake?
You will need the following ingredients:
Brownies
Eggs: Use medium size eggs for this recipe.
Unsalted butter: Does not have to be room temperature because you will melt it in the microwave with the chocolate. Also unsalted means you can control the amount of salt added.
Caster/granulated sugar : Caster sugar is best as it is superfine, but if you can’t get this granulated is fine.
Soft light brown sugar: To give the brownies a slightly caramel flavour and fudgy texture.
Salt: Enhances the chocolate flavour and balances the sweetness.
Dark chocolate: Use dark chocolate that’s between 50-60% cocoa. Anything higher for this recipe and the brownies will be too bitter.
Plain flour: Also called all purpose flour.
Cocoa powder: To enhance the chocolate flavour into these brownies, and to dust the top.
Vanilla extract: Vanilla enhances the flavour of chocolate, I always add vanilla in my chocolate bakes.
Salted caramel Basque cheesecake
Cream cheese: Always use full fat cream cheese which helps the cheesecake set.
Caster sugar/granulated: Caster sugar is best as it is superfine, but if you can’t get this granulated is fine.
Dulce de leche: We use Dulce de leche in this cheesecake as it is thicker than caramel sauce, this stops the cheesecake from becoming too runny.
Double/heavy cream: To give the cheesecake its creamy texture and to help it set.
Plain flour: To help the cheesecake set so it is not too runny.
Salt:To give the cheesecake a ‘salted’ caramel flavour.

What equipment do I need to make this Salted caramel brownie Basque cheesecake?
You do not need a lot of fancy equipment to make these Salted caramel brownie Basque cheesecake, here’s a list below:
- Mixing bowls
- Hand held mixer
- Spatula
- Spoons
- Sieve
- Scale
- Spring form/loose bottom cake tin 8″ or 9″
- Baking/parchment paper
Measurements
My recipes are created using a scale which gives you the most accurate results in baking.

Tips for making the perfect Salted caramel brownie Basque cheesecake?
Basque cheesecakes I think are the easiest type of cheesecake to make. No water bath needed and it bakes for only 35 minutes, the fridge does the rest as it chills overnight.
- Make sure all the cold ingredients are at close to room temperature as possible.
- Use Full-Fat Cream Cheese: The richness is key to the creamy texture
- Avoid Overmixing: Overmixing incorporates too much air, which can lead to cracks or uneven texture. It can also make the cheesecake too runny.
- Use a sieve: Push the cheesecake mixture through a sieve to make sure you dos not get any lumps of cream cheese or pistachio spread.
- Use a Springform Pan: Makes removing the cheesecake easier.
- High Temperature: Bake at a high temperature (220–230°C) to achieve the signature burnt top.
- If the top does not burn: Turn on the grill or broil setting to burn the top briefly, and watch it like a hawk.

Why should I make this Salted caramel brownie Basque cheesecake?
This cheesecake is one of my favs so If you’re looking for a dessert that combines decadence, intrigue, and the perfect balance of flavours, this Salted Caramel Brownie Basque Cheesecake is for you. This masterpiece takes the beloved Basque cheesecake—known for its rich, creamy interior and perfectly caramelised top—and elevates it to new heights with the addition of fudgy brownie base and a luscious salted caramel drizzle.
The different textures is pure magic: the creamy cheesecake melds seamlessly with the fudgy, chocolatey brownie, creating a bite that is both luxurious and comforting. Meanwhile, the salted caramel adds a touch of sophistication, its sweet-salty allure cutting through the richness and leaving you reaching for another slice.
This dessert is perfect for any occasion, whether you’re hosting a dinner party or simply treating yourself to something special. Plus, it’s a guaranteed showstopper—imagine the delight on your guests’ faces as they cut into this beautifully layered creation. While it may sound complex, the process is surprisingly straightforward, making it a rewarding project for bakers of all levels. So, why settle for ordinary when you can create a dessert that’s equal parts indulgent and unforgettable?

Why should I make this Salted caramel brownie Basque cheesecake?
There’s no denying that certain desserts bring a sense of occasion, and a Salted Caramel Brownie Basque Cheesecake is one of those showstoppers that deserves its moment in the spotlight.
This indulgent fusion of creamy Basque-style cheesecake, rich chocolate brownie, and luxurious salted caramel is perfect for celebrations or when you want to create a truly memorable dessert experience. Whether it’s a birthday, an anniversary, or a holiday gathering, this dessert will steal the show with its complex yet comforting flavors.
It’s also ideal for a cozy weekend bake when you’re in the mood for something a little more special to elevate your dessert game. The contrasting textures—the silky cheesecake, gooey brownie, and sticky caramel—are a treat for the senses and make it a wonderful choice for impressing dinner guests. Even if there’s no particular occasion, the sheer indulgence of this dessert can transform an ordinary day into something extraordinary.
Pair it with a strong espresso or a glass of dessert wine, and you’ve got yourself an unforgettable culinary experience. This is a dessert worth every minute of preparation, especially when you want to celebrate life’s sweet moments.
Make it for the salted caramel lover in your life and they will love you forever! Trust me if someone made this cheesecake for me…I would never leave them alone!

How do I make this Salted caramel brownie Basque cheesecake?
This Basque cheesecake is not hard to make, but it involves making two dessert- a brownie base and a salted caramel Basque cheesecake.
Brownie layer
- Spread butter/spray oil on the inside of a 8″ or 9″ loose bottom or springform cake tin. Cut a square piece of baking paper and push it into the tin. Spread some more butter on the inside of the baking paper. Set aside.
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Set aside.
- Mix the eggs, caster sugar, light brown sugar & vanilla extract with an electric beater/stand mixer for 4 mins. It should be pale and creamy.
- Fold in the slightly cooled chocolate butter mix with a spatula.
- Sieve the plain flour and cocoa powder together, add to the wet ingredient, fold in with spatula.
- Pour the brownie mix into the lined 8″ or 9″ loose bottom or springform cake tin.
- Place in the fridge for 10 minutes or until you are ready to pout the cheesecake layer in top.
Salted caramel Basque cheesecake layer
- In a mixing bowl, mix the cream cheesecake until smooth.
- Add the caster sugar, mix until combined.
- Add one egg at a time, mix until just combined.
- Add the duple de leche, mix until combined using a spatula.
- In a separate small bowl add the sifted flour and 150ml of the cream. Mix together until smooth with no lumps.
- Add into the cheesecake mixture, mix until combined using a spatula.
- Add the remaining cream using a spatula.
- Take the brownie layer out of the fridge.
- Once everything is smooth and combined, run the mixture through a sieve pushing it through with a spatula on top of the brownie layer.
- Give the cake tin a tap on the counter to remove any bubbles, then bake in the oven at 230c fan for 35 minutes.
- Let the cheesecake cool on a baking tray for 30-40 minutes, then cover with cling film and chill in the fridge overnight. you MUST let the cheesecake chill overnight!

If you like this cheesecake recipe, check out these ones…





Ingredients
Brownie base
- 85g unsalted butter
- 100g caster sugar
- 30g soft light brown sugar
- 2 eggs
- 80g plain flour
- 25g cocoa
- 100g dark chocolate (around 60% cocoa)
- 1/4tsp salt
Salted caramel Basque cheesecake
- 500g cream cheese (room temperature)
- 90g caster sugar
- 3 medium eggs (room temperature)
- 190g Dulce de leche
- 300ml double/heavy cream (room temperature)
- 25g plain flour / all purpose flour
- 1/4tsp salt
Other items needed
- Salted caramel sauce to pour on top (I used one from the store, you do not need to make it from scratch)
Instructions
Brownie layer
- Spread butter/spray oil on the inside of a 8" or 9" loose bottom or springform cake tin. Cut a square piece of baking paper and push it into the tin. Spread some more butter on the inside of the baking paper. Set aside.
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Set aside.
- Mix the eggs, caster sugar, light brown sugar & vanilla extract with an electric beater/stand mixer for 4 mins. It should be pale and creamy.
- Fold in the slightly cooled chocolate butter mix with a spatula.
- Sieve the plain flour and cocoa powder together, add to the wet ingredient, fold in with spatula.
- Pour the brownie mix into the lined 8" or 9" loose bottom or springform cake tin.
- Place in the fridge for 10 minutes or until you are ready to pout the cheesecake layer in top.
Salted caramel Basque cheesecake layer
- In a mixing bowl, mix the cream cheesecake until smooth.
- Add the caster sugar, mix until combined.
- Add one egg at a time, mix until just combined.
- Add the duple de leche, mix until combined using a spatula.
- In a separate small bowl add the sifted flour and 150ml of the cream. Mix together until smooth with no lumps.
- Add into the cheesecake mixture, mix until combined using a spatula.
- Add the remaining cream using a spatula.
- Take the brownie layer out of the fridge.
- Once everything is smooth and combined, run the mixture through a sieve pushing it through with a spatula on top of the brownie layer.
- Give the cake tin a tap on the counter to remove any bubbles, then bake in the oven at 230c fan for 35 minutes.
- Let the cheesecake cool on a baking tray for 30-40 minutes, then cover with cling film and chill in the fridge overnight. you MUST let the cheesecake chill overnight!
Assemble
- Remove the cheesecake from the spring form tin.
- Drizzle salted caramel sauce on top of the Basque cheesecake before serving.
- Keep the cheesecake in the fridge when not using it.
7 comments
Hi Emma, is it really 900g caster sugar?
Hi, sorry no that was a typo, it’s 90g!! Ive amended the recipe. 🙂
Can you use boxed brownie mix? Asking for a friend. 🙂
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