Caramel Swirl Cheesecake Brownies Recipe
These caramel swirl cheesecake brownies are an easy dessert to whip up and a great one to share at a neighborhood barbecue this summer!
Servings: 30 serving
Calories: 164kcal
Cost: 15
Ingredients
Brownie
- ½ Cup Butter softened
- ¼ Cup Creamy Peanut Butter
- 1 Egg
- 1 package Fudge Brownie Mix
Cheesecake Filling
- 16 oz Cream Cheese (softened) 2x8 oz. packages
- ⅓ Cup Creamy Peanut Butter
- 1 Cup Sugar
- ¼ Cup Sour Cream
- 2 teaspoon Vanilla
- 2 Eggs
- 3 Tbs Flour
Caramel Sauce
- ¾ 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.
Nutrition
Calories: 164kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 246IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.4mg