Time 4h30m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
Time 1h5m Yield 24 Number Of Ingredients 12 Steps:
Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST. CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan. Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired. Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended. Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.) Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.
Time 2h45m Yield 24 serving(s) Number Of Ingredients 15 Steps:
Heat oven to 325°F; grease bottom of 13x9-inch pan. In large bowl, combine all base ingredients; beat until dough forms. Press lightly in bottom of greased pan. In large bowl, combine cream cheese and 1/3 cup peanut butter; beat at low speed until smooth. Add sugar, flour, sour cream and vanilla; beat until blended. Add 2 eggs one at a time, beating just until blended. Pour filling over base. In small heavy saucepan, combine caramels and 3 tablespoons whipping cream. Cook and stir over low heat until caramels are melted and mixture is smooth. Drop spoonfuls of caramel sauce randomly over filling. For swirl effect, pull knife through batter in wide curves; turn pan and repeat. Bake at 325°F for 35 to 45 minutes or until center is set and edges are light golden brown. Cool 30 minutes. Refrigerate 1 hour before serving. Just before serving, in small bowl, combine 1/2 cup whipping cream and powdered sugar; beat until stiff peaks form. Pipe whipped cream rosettes or spoon dollops of whipped cream on each serving. Store in refrigerator.
Time 1h Yield 10 servings. Number Of Ingredients 7 Steps:
Preheat oven to 350°. Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack. , Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. , Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. , Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired.
Time 1h30m Yield 16 brownies Number Of Ingredients 11 Steps:
Preheat oven to 350°; line a 9x9x2 inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. In a medium saucepan, melt and stir butter and chocolate over med-low heat until smooth. Remove from heat. Stir in sugar, eggs, vanilla. Stir in flour just until combined. Spread batter evenly in the prepared pan. Top evenly with spoonfuls of Caramel Swirl; with a thin metal spatula, swirl caramel mixture into batter. Bake for 2 5-30 minutes or until top springs back and edges start to pull away from sides of the pan. Cool in pan on a wire rack. Using edges of foil, lift uncut brownies out of pan; cut into bars. Store-place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Caramel Swirl-in a small saucepan, combine caramels, cream cheese, sugar, and milk; cook and stir over med-low heat just until caramels melt. In a small bowl, beat egg yolk; gradually stir into the caramel mixture.
Time 20m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in whipped topping (save 1 cup for garnishing). Add 1/4 cup of carmael or butterscotch topping to mixture and mix thoroughly. Spoon mixture evenly into crust. With a knife, make 3 deep “s” shape channels in the cream mixture and fill each channel with carmael or butterscotch topping. With the knife draw 2 more channels in the opposite direction to swirl the filling and create a marble effect. Spread reserved whipped topping evenly on top. Decorate with caramel or butterscotch topping. Refrigerate until set, about 2 hours. TIPS: Spread a thin layer of caramel or butterscotch onto the graham crust before spooning the rest of the filling on to the crust.
Time 1h20m Yield 12-15 servings. Number Of Ingredients 14 Steps:
In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture. , Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined. , Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.
Time 1h20m Yield 36 brownies Number Of Ingredients 8 Steps:
Mix together the brownie mix, ONE egg and water in medium bowl. Spread mixture into greased 9 x 9 baking dish. Bake at 350 degrees for 25 minutes. unwrap caramels and place in saucepan with evaporated milk. Stir frequently over low heat until smooth and melted. Pour over brownie crust. Beat cream cheese, vanilla, and sugar. Add the 2 remaining eggs and mix well. Pour over caramel. Bake 40 minutes, 350 degrees. Chill one hour. Cut into squares and serve. top with additional caramel or chocolate sauce.
More about “caramel swirl cheesecake brownies recipes”
Time 55m Yield 24 squares Number Of Ingredients 5 Steps:
PREPARE brownie mix as directed on package. Pour into greased 13x9 inch baking pan. BEAT cream cheese until smooth. Add sugar, mix until blended. Add egg and vanilla; mix just until blended. POUR cream cheese mixture over brownie mixture; stir through batter for marble effect. BAKE at 350F degrees for 35-40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares. *Nuts can be added if you’d like.
