I hope everyone had the best Christmas! Ours was so fun! Lots of family, delicious food, and fun presents!
The recipe I have today is very holidayish. When I was going through all of my baking supplies making sure nothing was close to expiring I found that all of my cream cheese was coming close. I bought A LOT of cream cheese when it was on sale for $1 a block. Like 16 blocks. So in the next few weeks get ready for a few new cheesecake recipes headed your way.
Caramel is one of my favorite flavors and anything with a brownie base has to be amazing. Thats exactly how this turned out. Creamy, sweet cheesecake. A rich brownie base. And some caramel poured over the top. It's rich and so delicious!
Caramel Brownie Bottom Cheesecake
Recipe Source: Cookies and Cups
1 - 19oz pkg Brownie Mix
1/2 cup butter, melted
2 (8 oz) pkgs cream cheese, room temperature
1/2 cup brown sugar
3 Tbsp flour
1 Tbsp vanilla
1 cup sour cream
1 (14 oz) jar caramel sauce
1. Preheat oven to 350 degrees. Grease a 9x13 pan. Combine brownie mix, melted butter and 1 egg, and stir until smooth. Spread mixture into prepared pan and bake for 15 minutes.
2. While that's in the oven, beat cream cheese, sour cream, brown sugar, flour and vanilla at medium speed until smooth. Turn the mixer to low and add remaining eggs, one at a time. Add half the jar of caramel sauce and mix until just combined. Pour over the hot crust.
3. Bake for 30 minutes or until the center of cheesecake is set. Remove from oven and cool completely on a wire rack. Refrigerate at least 4 hours. Drizzle the remaining caramel on top. Serve.