Prepare to have your taste buds blown away by the most decadent dessert you'll ever experience! Imagine the rich, fudgy goodness of a brownie perfectly combined with the creamy, luxurious texture of cheesecake, all drizzled with luscious caramel sauce. These Brownie Bottom Caramel Cheesecake Bars are not just a dessert – they're a mind-blowing culinary experience that will make you the hero of any gathering, potluck, or late-night sweet craving.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 box brownie mix
- 1/4 cup water
- 1/3 cup vegetable oil
- 2 large eggs
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, prepare the brownie mix according to package instructions. Combine brownie mix, water, vegetable oil, and 2 eggs. Mix until smooth and well incorporated.
- Pour the brownie batter into the prepared baking pan. Spread evenly using a spatula, ensuring a smooth and level surface.
- Bake the brownie base for 15-20 minutes, or until it's just set but not fully cooked. Remove from oven and let it cool slightly.
- In a separate large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Gradually add granulated sugar to the cream cheese, mixing on medium speed until well combined and no lumps remain.
- Add 2 additional eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until fully incorporated.
- Pour the cheesecake mixture over the partially baked brownie base, spreading it evenly with a spatula.
- Drizzle caramel sauce over the cheesecake layer, using a knife to create swirl patterns if desired.
- Bake for 35-40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- Refrigerate for at least 3 hours or overnight to allow the bars to set completely.
- Using the parchment paper overhang, lift the bars out of the pan and cut into 16 equal squares.
- Serve chilled, optionally garnishing with additional caramel sauce or whipped cream if desired.
Tips
- Room Temperature Matters: Ensure your cream cheese is completely softened for a smooth, lump-free cheesecake layer.
- Don't Overbake: The key to perfect texture is removing the bars when the cheesecake is still slightly jiggly in the center. It will continue setting as it cools.
- Chill for Success: Patience is crucial! Allow the bars to refrigerate for at least 3 hours to achieve the perfect slicing consistency.
- Caramel Swirl Technique: For a professional look, use the tip of a knife to create beautiful caramel swirls on top of the cheesecake layer.
- Clean Cutting Hack: Use a hot, clean knife wiped between each cut to get perfectly smooth bar edges.
- Storage Tip: These bars can be stored in an airtight container in the refrigerator for up to 5 days – if they last that long!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 6g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
