Ingredients for Caramel Swirl Cheesecake Brownies
- Fudge Brownie Mix
- Butter
- Creamy Peanut Butter
- Egg
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- All Purpose Flour
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Eggs
- 14 ounces caramels (about 2 cups unwrapped)
- Whipping Cream
- 2 tablespoons powdered sugar
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How to Make Caramel Swirl Cheesecake Brownies
- Preheat oven to 325°F (165°C).
- Grease a 13x9-inch baking pan.
- In a large bowl, combine brownie base ingredients (see below). Beat until a dough forms.
- Press the brownie dough evenly into the bottom of the prepared pan.
- In a separate large bowl, beat cream cheese (8oz) and 1/3 cup peanut butter until smooth.
- Add 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 cup sour cream, and 1 teaspoon vanilla extract.
- Beat until well combined.
- Add 2 large eggs one at a time, beating until just blended after each addition.
- Pour the cheesecake filling evenly over the brownie base.
- In a small saucepan, combine 14 oz caramels and 3 tablespoons whipping cream.
- Cook over low heat, stirring constantly, until caramels are melted and smooth.
- Spoon dollops of caramel sauce randomly over the cheesecake filling.
- Use a knife to create a swirl effect by pulling the knife through the batter in wide curves. Rotate the pan and repeat.
- Bake for 35-45 minutes, or until the center is set and the edges are lightly golden brown.
- Cool completely in the pan for 30 minutes.
- Refrigerate for at least 1 hour before serving.
- Just before serving, whip 1/2 cup whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
- Pipe or spoon whipped cream onto each serving for garnish.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
103g
Fat
47g
Carbs
11g
