BROWNIE CARAMEL CHEESECAKE
This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories.
Provided by JACKIE MEIBORG
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 68.9 g, Cholesterol 93.2 mg, Fat 24.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 11.9 g, Sodium 354.9 mg, Sugar 43.2 g
BROWNIE CARAMEL CHEESECAKE
Make and share this Brownie Caramel Cheesecake recipe from Food.com.
Provided by - Momma Loon
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
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.
CARAMEL CHEESECAKE BROWNIES
These are rich, delicious little bites. When I ask "what can I bring", well, this is generally what is highly requested.
Provided by appetizerqueen
Categories Bar Cookie
Time 1h20m
Yield 36 brownies
Number Of Ingredients 8
Steps:
- Mix together the brownie mix, ONE egg and water in medium bowl.
- Spread mixture into greased 9 x 9 baking dish. Bake at 350 degrees for 25 minutes.
- unwrap caramels and place in saucepan with evaporated milk. Stir frequently over low heat until smooth and melted. Pour over brownie crust.
- Beat cream cheese, vanilla, and sugar. Add the 2 remaining eggs and mix well. Pour over caramel.
- Bake 40 minutes, 350 degrees.
- Chill one hour.
- Cut into squares and serve.
- top with additional caramel or chocolate sauce.
Nutrition Facts : Calories 136.6, Fat 6.9, SaturatedFat 3.2, Cholesterol 31.3, Sodium 97.9, Carbohydrate 17.4, Sugar 10.4, Protein 2.3
CARAMEL SWIRL CHEESECAKE BROWNIES
Peanut butter cheesecake with swirls of caramel topping off a brownie! Prep time includes time in fridge. 1994 Prize winner of the Pillsbury Bake-Off contest
Provided by cookiedog
Categories Bar Cookie
Time 2h45m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 325°F; grease bottom of 13x9-inch pan.
- In large bowl, combine all base ingredients; beat until dough forms. Press lightly in bottom of greased pan.
- In large bowl, combine cream cheese and 1/3 cup peanut butter; beat at low speed until smooth. Add sugar, flour, sour cream and vanilla; beat until blended. Add 2 eggs one at a time, beating just until blended. Pour filling over base.
- In small heavy saucepan, combine caramels and 3 tablespoons whipping cream. Cook and stir over low heat until caramels are melted and mixture is smooth. Drop spoonfuls of caramel sauce randomly over filling. For swirl effect, pull knife through batter in wide curves; turn pan and repeat.
- Bake at 325°F for 35 to 45 minutes or until center is set and edges are light golden brown.
- Cool 30 minutes. Refrigerate 1 hour before serving.
- Just before serving, in small bowl, combine 1/2 cup whipping cream and powdered sugar; beat until stiff peaks form. Pipe whipped cream rosettes or spoon dollops of whipped cream on each serving. Store in refrigerator.
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Reviews 3Servings 9Cuisine AmericanCategory Dessert
- Heat your oven to 350 degrees, and prepare the brownie mix according to the directions on the box. Pour the batter into a pan lined with parchment.
- Melt the butter in a skillet over medium heat. Whisk in the brown sugar, and once it melts, add the cream. Next, add the bourbon and bring the caramel to a steady bubble. Let the sauce bubble and thicken for about 5 minutes, until it is thick and syrupy and will stay on the back of a spoon.
- Finally, pour the caramel over the brownies. Then add the cream cheese, and use a knife to swirl the caramel and cream cheese through the brownies.
- Bake according to the directions on the brownie mix box. The caramel will make these brownies gooey, and they won't set up as much as normal brownies, but when they are done cooking a toothpick should come out mostly clean (it will probably just have some caramel on it).
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- Preheat oven to 325 F and place rack in the middle position. Line an 8" x 8" baking pan with aluminum foil, then spray well with nonstick baking spray.
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