Best Caramel Cheesecake Brownies Recipes

CARAMEL SWIRL CHEESECAKE BROWNIES

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.

VANILLA BEAN CHEESECAKE FUDGE BROWNIES WITH SALTED CARAMEL

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square or 11x7-inch pan with shortening or cooking spray.
• In large bowl, beat Brownie ingredients with whisk as directed on box until smooth. Pour batter into pan; spread evenly.
• In small bowl, beat cream cheese, eggs and vanilla seeds with electric mixer on low speed until smooth. Spoon over brownie batter in pan. Use knife to cut cheesecake mixture into brownie batter, creating slight swirl pattern.
• Bake 40 to 45 minutes or until brownies pull away from sides of pan. Cool 10 minutes.
• Spread caramel sauce over brownies. Sprinkle with sea salt. Cool completely, about 1 hour.
• For bars, cut into 4 rows by 3 rows.

CARAMEL SWIRL CHEESECAKE BROWNIES

Steps:

• Heat oven to 325°F. Grease bottom of 13 x 9-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 1 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.HIGH ALTITUDE - Above 3,500 feet: Add 2 tablespoons flour to dry brownie mix. Bake as directed above.Nutrition Per Serving (1 bar): Calories 330 Protein 5g Carbohydrate 33g Fat 20g Sodium 21OmgPICTURE: Top to bottom: Caramel Swirl Cheesecake Brownies, Fudgy BonbonsFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.