Caramel Brownie Cheesecake

Labor Day Weekend I made this dessert. I meant to post the recipe and never really got around to it. Now seemed like a good time :) It was definitely enjoyed.

 

Caramel Brownie Cheesecake

 

Ingredients:
1 box brownie mix, baked according to package directions and cooled completely
 

Chocolate Crust:

45 vanilla wafers

1/3 c. cocoa powder

1/3 c. powdered sugar

1 stick butter, melted

 

Cheesecake:

4 8oz. packages cream cheese, softened to room temperature

1 c. sugar

4 eggs, lightly beaten

1 tsp. vanilla

1 jar caramel sauce

Make the crust: Preheat the oven to 350. In your food processor with the blade attachment, crush the cookies and pulse in the sugar and cocoa powder until well-combined. Drizzle in the melted butter while the processor is running and combine. Dump the crumb mixture into a 9" springform pan and push the crumbs firmly into the bottom and 1-2 inches up the sides. Bake at 350 for 8 minutes and allow to cool while you are making the cheesecake filling.

In a mixer bowl, add the cream cheese and the sugar and beat until fluffy and well-combined. Add eggs one at a time, then add in the vanilla. Pour the mixture into the cooled crust. 

Cut 1/2 of the pan of brownies into small pieces and place them on top of the cheesecake mixture, pushing them down into the filling. Drizzle about 1/2 - 1 cup of caramel sauce over the top of the cheesecake. Bake in a 350 oven for 1 hour or until completely cooked. Remove from the oven and allow to cool about 30 minutes. Loosen the cheesecake from the pan by running a sharp knife around the edge. Let it finish cooling to room temperature before covering in plastic wrap and putting in the refrigerator for at least 12 hours.

I may get around to another post tonight. I am making a yummy chicken dish. Don't forget to check out the soup I posted yesterday!! It's that time of year again!

Until next time, stay warm and filled, my friends!!