Milky Way Caramel Cheesecake Brownies are my ultimate indulgence when I crave something rich, gooey, and utterly satisfying. Combining a fudgy brownie base with a creamy cheesecake layer and chunks of caramel-filled Milky Way bars, these brownies are a decadent treat that's perfect for any occasion.

Why I Love This Recipe

I adore how this recipe brings together the best of three worlds: the deep chocolate flavor of brownies, the smooth tang of cheesecake, and the sweet, gooey caramel from Milky Way bars. The layers not only taste amazing but also create a beautiful marbled effect that's as pleasing to the eye as it is to the palate. Whether I'm baking for a party or just treating myself, these brownies never disappoint.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:

1 cup unsalted butter, melted
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
¾ cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

For the Cheesecake Layer:

16 ounces cream cheese, softened
⅔ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chopped Milky Way Simply Caramel bars

Directions

Preheat Oven and Prepare Pan:
I preheat my oven to 350°F (175°C) and line a 9×13-inch baking dish with foil, leaving an overhang on the sides for easy removal. I lightly grease the foil.
Prepare the Brownie Batter:
In a large mixing bowl, I whisk together the melted butter, sugar, and vanilla extract. I add the eggs one at a time, beating well after each addition. Then, I sift in the cocoa powder, flour, baking powder, and salt, stirring until just combined. I reserve 1 cup of this batter for later and spread the remaining batter evenly in the prepared pan.
Prepare the Cheesecake Layer:
In a separate bowl, I beat the softened cream cheese and sugar until smooth and fluffy. I add the vanilla extract and then the eggs, one at a time, mixing well after each. I gently fold in the chopped Milky Way bars.
Assemble the Brownies:
I pour the cheesecake mixture over the brownie base, smoothing it out evenly. I drop spoonfuls of the reserved brownie batter on top and use a knife or skewer to swirl the batters together, creating a marbled effect.
Bake:
I bake the assembled brownies for about 45 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs. If the top starts to brown too quickly, I tent it loosely with foil.
Cool and Serve:
I let the brownies cool completely in the pan. Using the foil overhang, I lift them out and cut into squares. I prefer to chill them in the refrigerator for an hour before serving for cleaner cuts and enhanced flavor.

Servings and Timing

Servings: 16 brownies
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

Candy Bar Swap: I sometimes use Snickers or Twix instead of Milky Way for a different flavor profile.
Nutty Addition: Adding chopped nuts like pecans or walnuts to the brownie batter gives a delightful crunch.
Extra Caramel Drizzle: For an even more indulgent treat, I drizzle caramel sauce over the top before serving.
Mini Versions: I use a mini muffin tin to create bite-sized brownie cheesecakes, perfect for parties.

Storage/Reheating

Storage: I store the brownies in an airtight container in the refrigerator for up to 5 days.
Freezing: These brownies freeze well. I wrap individual squares in plastic wrap and place them in a freezer-safe bag for up to 2 months. I thaw them in the refrigerator overnight before serving.
Reheating: While these brownies are delicious cold, I sometimes microwave a square for 10–15 seconds for a warm, gooey treat.

FAQs

Can I use regular Milky Way bars instead of Simply Caramel?

Yes, I can use regular Milky Way bars. The Simply Caramel version adds extra gooeyness, but regular bars work just as well.

Can I make these brownies ahead of time?

Absolutely. I often make them a day in advance and store them in the refrigerator. They taste even better the next day as the flavors meld together.

Can I use a boxed brownie mix?

Yes, I can use a family-size boxed brownie mix to save time. I prepare it according to the package instructions and proceed with the cheesecake layer as described.

Do I need to use foil in the pan?

Using foil with an overhang makes it easier to lift the brownies out for cutting. However, I can also use parchment paper or simply grease the pan well.

How do I get clean cuts when slicing the brownies?

I chill the brownies thoroughly and use a sharp knife dipped in warm water, wiping it clean between cuts for neat slices.

Conclusion

Milky Way Caramel Cheesecake Brownies are a decadent fusion of rich chocolate, creamy cheesecake, and gooey caramel. They're a show-stopping dessert that's surprisingly easy to make. Whether I'm sharing them at a gathering or indulging in a personal treat, these brownies always hit the spot.

Milky Way Caramel Cheesecake Brownies

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Author: Sue
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 16 brownies
Category: Dessert
Method: Baked / Oven
Cuisine: American

Print Recipe

Description

These Milky Way Caramel Cheesecake Brownies combine rich, fudgy brownies with a creamy cheesecake swirl and chunks of caramel-filled Milky Way bars for the ultimate dessert indulgence. Easy to make and stunning to serve, these cheesecake brownies are perfect for parties, holidays, or whenever you’re craving a decadent chocolate-caramel treat.

Instructions

Preheat oven to 350°F and line a 9x13-inch baking pan with foil or parchment, leaving an overhang. Lightly grease.
In a large bowl, whisk melted butter, sugar, and vanilla. Add eggs one at a time, mixing well.
Sift in cocoa powder, flour, baking powder, and salt. Stir just until combined. Reserve 1 cup of batter and spread the rest in the prepared pan.
In another bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs, mixing until creamy. Fold in chopped Milky Way bars.
Pour cheesecake mixture over brownie batter in pan. Drop spoonfuls of reserved brownie batter on top and swirl with a knife.
Bake for 45 minutes or until the center is set and a toothpick comes out with moist crumbs. Tent with foil if top browns too quickly.
Cool completely in pan. Lift out using foil or parchment and cut into squares. For clean slices, chill in the fridge for 1 hour before serving.