Brownie Caramel Cheesecake Recipe 445 Recipes

SALTED-CARAMEL BROWNIE CHEESECAKE

Steps:

• Heat oven to 350°F.
• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Also, spray 9-inch springform pan with cooking spray. Prepare brownie batter as directed on package; pour evenly into prepared pans.
• Bake 25 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool 30 min.
• Microwave caramels, cream and 3/4 tsp. salt in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and sauce is well blended, stirring every 20 sec. Remove 1/4 cup caramel sauce; pour into separate microwaveable bowl, then refrigerate until ready to serve cheesecake. Cool remaining caramel sauce 15 min.
• Heat oven to 325°F. Beat cream cheese and sugar in medium bowl until creamy. Blend in remaining caramel sauce. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Use foil handles to remove brownie from square pan; cut into 1/2-inch pieces. Reserve 1 cup brownie pieces for later use. Gently stir remaining brownie pieces into cream cheese mixture; pour over brownie layer in springform pan.
• Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top cheesecake with reserved brownie pieces. Microwave reserved caramel sauce 15 sec. or just until warmed; drizzle over cheesecake. Sprinkle with remaining salt.

BROWNIE CARAMEL CHEESECAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350˚degrees F. Grease the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

BROWNIE CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease the bottom of a 9 inch springform pan.
• In a small bowl, mix together brownie mix, 1 egg and water.
• Spread into the greased pan.
• Bake for 25 minutes.
• Melt the caramels with the evaporated milk over low heat in a heavy saucepan.
• Stir often, and heat until mixture has a smooth consistency.
• Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
• In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
• Add eggs one at a time, beating well after each addition.
• Pour cream cheese mixture over caramel mixture.
• Bake cheesecake for 40 minutes.
• Chill in pan.
• When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.
• Heat reserved caramel mixture, and spoon over cheesecake.
• Drizzle with the chocolate topping.

BROWNIE CARAMEL CHEESECAKE

Steps:

• Pre-heat oven to 350 degrees and grease the bottom of a 9" springform pan.
• In a small bowl, mix together brownie mix, egg, and cold water.
• Spread in the bottom of the greased pan and bake for 15-18 minutes. Remove from the oven.
• Melt the caramels with the evaporated milk in a saucepan over medium heat. Stir frequently, until it it is smooth. Pour 2/3 of the caramel mixture over the baked brownies, reserving 1/3 to pour over the top of the cheesecake at the end.
• In a large bowl, beat cream cheese, sugar, and vanilla together until smooth. Add in the eggs one at a time, beating well between each one. Pour cream cheese over caramel mixture.
• Bake the cheesecake for 50 minutes, still at 350 degrees.
• Remove from oven and let it chill in the pan. Heat the reserved caramel and fudge topping, and pour over cheesecake before serving.

BROWNIE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust. Place pan on a baking sheet. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. , Garnish with whipped topping and pecans if desired. Refrigerate leftovers.

CHEESECAKE BROWNIE SQUARES

Steps:

• Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13x9-in. baking dish; set aside., In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

CHEESECAKE BROWNIES

Steps:

• In a large bowl, beat the cake mix, egg, butter and nuts until well blended. Press into a greased 13-in. x 9-in. baking pan; set aside. , In small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth. Carefully spread over batter. , Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

BROWNIE CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Grease bottom and sides of a 9 inches springform pan.
• In a small bowl, mix together brownie mix, 1 egg, oil, and water. Spread into the prepared pan. Bake in oven for 25 minutes. Cool 10 minutes.
• Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of caramel mixture and pour the remainder over the warm, baked brownie crust.
• In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
• Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge and remove the rim of the pan. Heat reserved caramel mixture and drizzle over cheesecake. Drizzle with chocolate topping.