Salted Caramel Cheesecake
Servings: 12 servings
Calories: 607cal
Equipment
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 ½ 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: 1slice | Calories: 607cal | Carbohydrates: 72g | Protein: 9g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 489mg | Potassium: 149mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1120IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg
