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Brownie Bottom Caramel Cheesecake Bars

Close-up of brownie-bottom cheesecake bars with caramel drizzle on a platter

I am a cheesecake girl.
Loud and proud.

Like, if I were on death row and had to pick a last meal it would start and end with cheesecake.
Not that I have thought about that possibility or anything. Whatever.

And since I am scared of making an actual cheesecake I stick with cheesecake bars.

Who doesn’t like cheesecake you can eat with your hands.  I mean…

So I made eat-with-your-hands cheesecake.  Actually it’s caramel cheesecake.  And actually-actually it’s all on top of a brownie bottom.

Because brownie bottoms are where it’s at.

Brownie bottom cheesecake bars with caramel drizzle on a rectangular platter

So yeah, Brownie Bottom Caramel Cheesecake Bars.  Do it.
All you need to to do it whip up a brownie crust, starting with a box of brownie mix and a few other ingredients.  Easy.

Top view of brownie batter in a mixing bowl

Then mix up your cheesecake layer, and add in some caramel sauce.  See?

Caramel sauce being poured out of a jar

Pour that over the brownie situation and you’re good to go.

Cheesecake batter being poured into a baking pan

Bake it and drizzle more caramel. Because it’s dope to drizzle.

Did I just say that? Eww.

Brownie bottom cheesecake bars on a plate with caramel drizzle
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Brownie Bottom Caramel Cheesecake Bars


Description

makes 32 bars


Ingredients

Scale
  • 1 (19.5-19.8 oz) pkg Brownie Mix
  • 1/2 cup butter, melted
  • 4 eggs
  • 2 (8 oz) pkgs cream cheese, room temperature
  • 1/2 cup brown sugar
  • 3 Tbsp flour
  • 1 Tbsp vanilla
  • 1 cup sour cream
  • 1 (14 oz) jar caramel sauce

Instructions

  1. Preheat oven to 350°
  2. Spray a 9×13 pan with cooking spray.
  3. Combine brownie mix, melted butter and 1 egg, stirring until smooth. Spread mixture into prepared pan. Bake for 15 minutes.
  4. Meanwhile in your mixer, beat cream cheese, sour cream, brown sugar, flour and vanilla until combined and smooth.
  5. Turn mixer to low and add remaining eggs, one at a time. Finally add half the jar of caramel sauce. Eyeball it.
  6. Pour this over the hot crust.
  7. Bake for an additional 30 minutes until the center of cheesecake is just set.
  8. Remove from oven and cool completely. Then refrigerate at least 4 hours.
  9. When ready to serve, drizzle remaining caramel on top.
  10. Cut into squares.

Notes

store in refrigerator for up to 3 days.

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73 comments on “Brownie Bottom Caramel Cheesecake Bars”

  1. WOW!, MINE CAME OUT TERRIBLE! THE BROWNIE MIX, NEVER GOT MOIST ENOUGH AND IT STUCK TO THE PAN..HAD TO THROW IT ALL AWAY. SOMETHING WAS MISSING?

  2. I made these today, one of my boys wanted brownies and the others wanted cheesecake, so this seemed like the perfect choice. They are sooooo good and my boys and hubby are picky when it comes to their brownies. I used my own brownie base but love the cheesecake top. THanks so much for sharing.

  3. Hi Shelly! I’m going to be making these for Christmas Eve. My concern is cutting these & still having them look as beautiful as yours. Like one of the most recent commentators I’m afraid it’s going to be a mess! Do you have any advice/helpful hints?? I hope to see a response soon, because I’m looking so forward to making these!!!!!

    1. Make sure they are completely cooled and chilled before cutting them…also keep a paper towel handy and you can wipe your knife off in between cuts! It will help 🙂

      1. Thanks so much for getting back to me Shelly! Can’t wait to make these & my nieces & nephews are probably more excited than me! Happy Holidays Shelly!

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