These caramel swirl cheesecake brownies are an easy dessert to whip up and a great one to share at a neighborhood barbecue this summer!
This recipe actually belongs to my husband. When we were dating he told me all about his amazing caramel swirl cheesecake brownies. We’re talking about some serious bragging here. So I, of course, took the recipe and made them for him and we are living happily ever after. Ok, so there is more to our story than that, but these are delicious cheesecake brownies. The smooth cheesecake with caramel on top of a chocolatey brownie is irresistible. They also look like you’ve spent a lot of time making them when they are in fact really quite simple. And it’s a plus that they can be made a day ahead of time.
After preparing a 9 x 13 pan, mix the brownie base together and press into the pan. I obviously used my fingers to do this.
Make the cheesecake filling and spread over the brownie base.
Make the caramel sauce and pour in lines back and forth across the top of the cheesecake filling. It doesn’t need to be perfect. Then pull a butter knife back and forth through the caramel and filling in figure 8 motions to swirl the caramel.
Bake in your preheated oven for 40 to 45 minutes. The center should be set and the edges lightly browned. Cool on a wire rack for 30 minutes before putting it in the fridge to chill for at least 4 hours before serving. I like to leave them in the fridge overnight. Cut your cheesecake brownies into 30 squares. That may seem small, but these are pretty rich. Refrigerate the leftovers, if there are any.
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These caramel swirl cheesecake brownies are an easy dessert to whip up and a great one to share at a neighborhood barbecue this summer!
Ingredients
Brownie
- 1/2 Cup Butter (softened)
- 1/4 Cup Creamy Peanut Butter
- 1 Egg
- 1 package Fudge Brownie Mix
Cheesecake Filling
- 2 (8 oz) pkg. Cream Cheese (softened)
- 1/3 Cup Creamy Peanut Butter
- 1 Cup Sugar
- 1/4 Cup Sour Cream
- 2 tsp Vanilla
- 2 Eggs
- 3 Tbs Flour
Caramel Sauce
- 3/4 Cup Kraft Caramel Bits or 12 Kraft Caramels (unwrapped)
- 3 Tbs Whipping Cream
Instructions
- Preheat your oven to 325 degrees. Spray the bottom of a 9 x 13 cake pan with non-stick cooking spray.
- For the brownie base, beat the butter, peanut butter, and egg together until smooth. Pour in the brownie mix and mix until it forms a stiff dough. Press into the bottom of prepared pan.
- For the filling, cream the cream cheese, peanut butter, sour cream and sugar. Beat until smooth. Add the vanilla and eggs. Add the flour. Mix well. Pour over the brownie base.
- Finally, the caramel sauce. In a small saucepan, melt the caramels with the whipping cream. Once melted. smooth and blended together. Pour across the top of the cheesecake layer in lines going one direction. Pull a butter knife throughout the caramel in figure 8 motions to swirl the caramel.
- Bake at 325 degrees for 40 to 45 minutes or until the center is set and the edges are lightly browned. Cool on a wire rack for 30 minutes, then place in the fridge. Refrigerate for 4 hours or overnight before serving.
Keywords: Cheesecake, peanut butter cheesecake, Cheesecake brownies, brownies
Have you tried this recipe? If so, leave me a rating above and a comment below to let me know how I’m doing!
Other recipes I know you’ll love!
Nutter Butter Peanut Butter Cheesecake
Black Tie Mousse Cake (Olive Garden Copycat)
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