Enjoy the sweet flavor of Salted-Caramel Brownie Cheesecake made with PHILADELPHIA Cream Cheese. This caramel brownie cheesecake is like 3 desserts in 1!
What You Need
Original recipe yields 16 servings
1 pkg. (18 to 20 oz.) fudge brownie mix (13x9-inch pan size)
24 KRAFT Caramels
3 Tbsp. whipping cream
1-1/8 tsp. kosher salt, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese
3/4 cup sugar
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Let's Make It
Heat oven to 350°F.
Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Also, spray 9-inch springform pan with cooking spray. Prepare brownie batter as directed on package; pour evenly into prepared pans.
Bake 25 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool 30 min.
Microwave caramels, cream and 3/4 tsp. salt in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and sauce is well blended, stirring every 20 sec. Remove 1/4 cup caramel sauce; pour into separate microwaveable bowl, then refrigerate until ready to serve cheesecake. Cool remaining caramel sauce 15 min.
Heat oven to 325°F. Beat cream cheese and sugar in medium bowl until creamy. Blend in remaining caramel sauce. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Use foil handles to remove brownie from square pan; cut into 1/2-inch pieces. Reserve 1 cup brownie pieces for later use. Gently stir remaining brownie pieces into cream cheese mixture; pour over brownie layer in springform pan.
Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top cheesecake with reserved brownie pieces. Microwave reserved caramel sauce 15 sec. or just until warmed; drizzle over cheesecake. Sprinkle with remaining salt.
Balance out your choices throughout the day so you can enjoy a piece of this delicious cheesecake.
Prepare using sea salt. Or, you can prepare using 1/2 tsp. table salt, adding it all to the caramel sauce and omitting the salt sprinkled on top of the finished dessert.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.