Sunday, March 29, 2015

Caramel Brownie Toffee Cheesecake Pie

It was a typical Sunday afternoon.  I sat around, browsing the Internet, wondering what I should bake this weekend.  You see, my younger sister loves sweets.  So, every weekend, I try to find something new to make for her, and the more over the top the better.  Then, I came across a recipe for Kraft's Cream Cheese Brownie Pie.  Oh my gosh, that was it!!!  Just think of it, fudgy brownies, rich cheesecake, and pie too.  A triple threat.  And I just so happened to have all the ingredients, too, lucky me. 

I decided to dress it up a bit and make it even more decadent, because, well, why not?  Either go big or go home.  So, I added toffee pieces to the cheesecake layer, drizzled the whole thing with caramel and melted chocolate, and sprinkled even more toffee on top.  Oh baby!  Eating this is like a dream come true.  Chocolate, caramel, cheesecake, it's a party in your mouth.  I promise that you will take a bite, smack your lips, and swoon in delight.  I know I did. 


Caramel Brownie Toffee Cheesecake Pie (adapted from Kraft

1 refrigerated pie crust

Brownie Layers:
6 oz. semisweet chocolate (I used bittersweet chocolate chips)
1/2 c. butter
2/3 c. sugar
2 eggs
1 tsp. vanilla
1 c. flour

Cheesecake Layer:
1 pkg. cream cheese (I used Neufchatel)
1/4 c. sugar
1 egg
1/3 c. toffee bits + more for sprinkling on top

caramel sauce (for drizzing)
melted chocolate (for drizzling)

For the brownies:  Melt the chocolate and butter together on 50% power in the microwave for 1-2 minutes, until melted completely.  Stir to combine.  Mix in the sugar and vanilla.  Beat in the eggs.  Mix in the flour until just combined. 

For the cheesecake:  Beat the cream cheese with the sugar.  Beat in the egg till well combined, then stir in the toffee bits. 

For the assembly:  Spread 1 cup of brownie batter in the pie crust.  Pour on the cheesecake mixture and spread evenly.  Dollop on the remaining brownie batter and spread as evenly as possible.  Bake at 350F for 40 minutes, or until a toothpick comes out clean.  Cool completely.

When cooled, drizzle with caramel sauce and melted chocolate.  Sprinkle with toffee bits.  Chill the fridge until ready to serve.   

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