Brownie Caramel Cheesecake Recipe 445 Food

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

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.

SALTED CARAMEL CHEESECAKE BLONDIES

Steps:

• Preheat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until toasted, about 8 minutes. Let cool, then chop.
• Coat a 9-inch square baking dish with cooking spray. Line with parchment paper, leaving an overhang; coat the parchment with cooking spray.
• Make the cheesecake batter: Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 1 egg and 1/2 teaspoon vanilla until combined; set aside.
• Make the blondie batter: Whisk the flour, baking powder and fine salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans.
• Spread half of the blondie batter in the prepared pan. Top with half of the cheesecake batter in spoonfuls. Warm the caramel sauce in the microwave, then drizzle between the spoonfuls of cheesecake batter. Top with the remaining blondie batter, then the remaining cheesecake batter in spoonfuls. Using the tip of a butter knife, gently swirl together to create a marbled effect.
• Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool 10 minutes in the pan, then lift the blondies out of the pan using the parchment and transfer to a rack. Drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until completely cooled, about 2 hours. Cut into squares.

BROWNIE BOTTOM CHEESECAKE

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
• For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
• Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
• Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
• Slice and garnish each slice with chocolate syrup and whipped cream.

CARAMEL BROWNIE CHEESECAKE TRIFLE

Steps:

• Prepare brownies with eggs, water and oil according to package directions, using a 13x9 pan.
• Cool. Break brownies into pieces.
• Beat cream cheese until creamy.
• Beat in marshmallow cream.
• Stir in half of the whipped topping; set mixture aside.
• Stir together milk and pudding mix, stirring until thickened. Stir in remaining whipped topping.
• Crumble half of brownie pieces in an even layer in bottom of trifle dish or large glass bowl.
• Pour half of cream cheese mixture over brownies.
• Drizzle with half of caramel topping.
• Top with half of pudding mixture.
• Repeat layers.
• Cover and chill 2 hours.
• NOTES: Easily doubled and made in a large trifle dish or 13x9 pan.
• Can substitute any flavor pudding.

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.

BROWNIE & CARAMEL CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with whisk until blended. Gently stir in 2 cups COOL WHIP and 1-1/2 cups brownie pieces.
• Spread 1/4 cup caramel topping onto bottom of pie crust; cover with cream cheese mixture. Refrigerate 3 hours or until firm.
• Top with remaining COOL WHIP just before serving. Sprinkle with remaining brownie pieces; drizzle with remaining caramel topping.

SALTED CARAMEL BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Grease then line a 23cm square traybake tin with baking parchment.
• Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
• In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
• Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
• In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
• Pour half the brownie batter into the tin and level it with a spatula.
• Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
• Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
• Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
• Let it cool completely in the tin, then cut into squares.

CARAMEL CHEESECAKE BROWNIES

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.