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Salted Caramel Cheesecake
You're in for a treat with this salted caramel cheesecake as the crust is made from brownie mix. That's right, it's a brownie bottom, caramel topped, pretzel-lined decadent cheesecake!
Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Chill Time
4
hours
hrs
Total Time
5
hours
hrs
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Calories:
607
cal
Author:
Amanda Formaro
Equipment
9 inch springform pan
Electric mixer
Ingredients
18.3
oz
brownie mix
PLUS ingredients listed on back of box
32
oz
cream cheese
softened. 4 - 8 oz packages
1
cup
granulated sugar
1
tsp
vanilla extract
4
eggs
1 1/2
cup
salted caramel sauce
for topping
pretzels
optional, for topping
Instructions
Preheat oven to 325 degrees.
Prepare the brownie mix as directed on the back of the box.
Pour into bottom of 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake for 4 hours.
Pour the caramel topping all over the cheesecake and remove from the springform pan.
Decorate the outer edge and top with pretzels. Serve!
Notes
Be sure to allow the cream cheese to soften before beginning. Cut it into cubes and let it rest at room temperature for around 20-30 minutes.
Store leftovers in an air-tight container kept in the refrigerator for up to 1 week.
Nutrition
Serving:
1
slice
|
Calories:
607
cal
|
Carbohydrates:
72
g
|
Protein:
9
g
|
Fat:
33
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
138
mg
|
Sodium:
489
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
41
g
|
Vitamin A:
1120
IU
|
Vitamin C:
1
mg
|
Calcium:
97
mg
|
Iron:
2
mg