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.
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.
Then mix up your cheesecake layer, and add in some caramel sauce. See?
Pour that over the brownie situation and you’re good to go.
Bake it and drizzle more caramel. Because it’s dope to drizzle.
Did I just say that? Eww.
Brownie Bottom Caramel Cheesecake Bars
Description
makes 32 bars
Ingredients
- 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
- Preheat oven to 350°
- Spray a 9×13 pan with cooking spray.
- Combine brownie mix, melted butter and 1 egg, stirring until smooth. Spread mixture into prepared pan. Bake for 15 minutes.
- Meanwhile in your mixer, beat cream cheese, sour cream, brown sugar, flour and vanilla until combined and smooth.
- Turn mixer to low and add remaining eggs, one at a time. Finally add half the jar of caramel sauce. Eyeball it.
- Pour this over the hot crust.
- Bake for an additional 30 minutes until the center of cheesecake is just set.
- Remove from oven and cool completely. Then refrigerate at least 4 hours.
- When ready to serve, drizzle remaining caramel on top.
- Cut into squares.
Notes
store in refrigerator for up to 3 days.
I made these just because I had the extra time today and my family was extremely happy! They were delicious. We loved the combination of the brownie, cheesecake and caramel. Will definitely make these again. Thank you for another great recipe.
These are amazing like ever other recipe I’ve tried for this (my favorite) blog, however my crust came out pretty hard and difficult to cut. I was thinking of adding another egg, thoughts?
I made these Wednesday for a church meeting and we just finished them tonight. They tasted AMAZING! They were so yummy! I will most definitely be making these again. The only problem I had was getting them out of the pan. Actually, it was a HUGE problem. I’m not sure if I didn’t use enough cooking spray or what, but it was a little embarrassing until we tasted them and realized the taste was worth the work. I think a couple of people were a little afraid to try them at first, but everyone ended up taking more than one piece. Any ideas on how to make them easier to get out of the pan???
I’m in the middle of baking these right now. Saw this recipe on Pinterest. 🙂
i can already tell by tasting the cheesecake batter that these are going to be amazing!
One thing I did to change it up. I used a fabulous brownie mix recipe called “fake it Frugal Brownie Mix” (also from “pinning” ). 🙂
This brownie mix is so good and extremely inexpensive – like 30cents!
I doubled it so that it would work for the 9×13 pan. Can’t wait…Thanks so much!
I noticed that the brownies aren’t suppose to cool at all, last time I tried that with a normal cheesecake, the weight of the cheesecake caused the brownies to “bowl” in the middle, leaving it concave and ugly, you didn’t have this problem with these?
The brownie crust is rather dense and almost more crust-like, so it’ll be fine on the hot crust 🙂
Soooo sinful, but going to make them anyways lmao….
I was better before I saw this. Didn’t I mention I am a fattie? Of course, it’s your fault 😉
These look sooo good! Could I use a brownie recipe from scratch for the crust?? Would I need to make any alterations or omit anything if so?? Thanks so much…you are so creative!
I’m making these now. I’m assuming it’s 3 eggs in the cheesecake? Since I used one of the 4 for the crust? Eek!
Yep, I added “remaining” into the recipe to clear up any confusion 🙂
This recipe is in my weekly roundup of the most inspiring recipes!
http://saltedspoon.blogspot.com/2012/07/whilst-im-not-cooking-12.html