Monday, June 16, 2014

Brownie Caramel Cheesecake Bars

By now, you may or may not have discovered my enormous love of cheesecake. It has forever been one of my favorite desserts, especially since there are an infinite number of flavors. Since Father's Day was yesterday, I had the perfect excuse to make one of the best cheesecakes, ever.

As I have recently learned, the best crust for cheesecakes is no crust at all. (Unless you consider brownies to be a crust.) Oreo or graham cracker crusts tend to get a little soft after having a gooey cheesecake sit on them for several hours in the fridge. However, fudgy brownies hold up exceptionally well, creating a dessert that will probably have your pancreas and liver screaming for mercy.

Brownie Caramel Cheesecake Bars:

Yield: 30 bars

Time: 5 hours
Prep: 10 min
Cook: 45 min
Chill: 4 hours



1 cup butter

2 cups sugar

4 eggs

2 teaspoons vanilla

3/4 cup cocoa

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt


1/2 cup melted butter

3 eggs

2 8oz packages cream cheese, room temperature

1/2 cup brown sugar

3 tablespoons flour

1 cup sour cream

1 tablespoon vanilla

1 14oz jar caramel sauce


Preheat oven to 350 degrees F. Grease a glass 9x13" pan.

For the Brownies:

Beat together butter, sugar, eggs, and vanilla, until smooth. Mix in cocoa, flour, baking powder, and salt. Pour into prepared pan, and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Meanwhile, prepare the cheesecake.

For the Cheesecake:

Beat cream cheese, sour cream, brown sugar, flour, and vanilla, until well combined and smooth.

Turn mixer onto low, and add eggs one at a time. Finally, pour half the jar of caramel sauce (7 oz), beating until smooth. Pour mixture over hot crust.

Bake for 30 minutes, until the outside is set, and the center still jiggles. Turn off oven, and let sit until oven is completely cool. Chill for 3-4 hours in a refrigerator, and store there until ready to serve.

When ready to serve, drizzle with remaining caramel sauce.


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