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Milky Way Brownie Pie with Caramel Sauce
Cheesecake-Brownie Pie with Caramel Sauce
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Satisfy all your sweet cravings with this decadent dessert pie that combines brownies, cheesecake, caramel and chunks of Milky Way candy bars into one creamy, dreamy recipe. 


  • Brownie layer

    • Nonstick cooking spray
    • 8 tablespoons (1 stick) unsalted butter, melted
    • 1 cup granulated sugar
    • 1/2 cup unsweetened cocoa powder
    • 1/2 teaspoon kosher salt
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup unbleached all-purpose flour
  • Cheesecake layer

    • 12 ounces cream cheese, softened
    • 1 cup powdered sugar
    • 3/4 cup heavy cream
    • 1 teaspoon vanilla extract
    • 1 cup (about 10 Fun Size) chopped Milky Way bars
  • Caramel sauce

    • 1 cup granulated sugar
    • 2 tablespoons water
    • 1 tablespoon light corn syrup
    • 3/4 cup heavy cream
  • Toppings

    • 1 container frozen whipped topping, thawed
    • Chopped Milky Way bars


For the brownie layer:

1. Preheat the oven to 325 degrees and grease an 8-inch high-sided cake pan with nonstick cooking spray.

2. Stir the melted butter, sugar, cocoa powder and salt together in a large bowl.

3. Stir in the eggs and vanilla until blended.

4. Sprinkle the flour over the batter and gently stir, just until incorporated, with no white specks of flour visible.

5. Pour the batter into the prepared pan. Bake for about 20-25 minutes, until a knife inserted into the center of the pan comes out clean. Cool completely on a rack.

For the cheesecake layer:

1. With a stand mixer or electric hand mixer fitted with the whisk attachment, beat the softened cream cheese on medium speed until fluffy with no lumps remaining, about 1 minute.

2. Slowly add the powdered sugar in spoonfuls until fully incorporated. Slowly drizzle in the cream and vanilla extract, then increase the mixer speed to high. Beat for 1 minute more to whip the cream until stiff. With a spatula, gently fold in the chopped Milky Way bars.

3. Spread the cheesecake mixture in the pan on top of the brownie layer. Refrigerate for at least 4 hours or overnight.

For the caramel sauce:

1. Heat the sugar, water and corn syrup in a medium (2-quart) heavy-bottomed pan over medium heat. Stir occasionally until the sugar dissolves and the liquid comes to a simmer. Cook without stirring until the syrup thickens and changes color from clear to golden, about 5-6 minutes. Watch the caramel carefully: The syrup will change color quickly once the process begins. When the syrup is fragrant and the color of light maple syrup, remove the pan from the heat.

2. Wearing oven mitts, carefully stir the cream into the syrup. The caramel will bubble vigorously and scalding steam will rise from the pan, so hand and arm protection is recommended.

3. Transfer to a pint-sized Mason jar or a different heat-safe container. Store at room temperature until it's time to finish the pie.

To assemble:

Spread a thick layer of whipped topping over the cheesecake layer. Top generously with chopped Milky Way bars and drizzle with caramel sauce. Slice and serve.