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Snickerdoodle Cheesecake Brownie Bars

SNICKERDOODLE CHEESECAKE BROWNIE BARS

CARAMEL SAUCE
$ 5.99

Description

A rich, soft brownie is the base for a cinnamon cheesecake that is then topped with caramel and chocolate ganache.

 

Prep Time: 20 minutes
Total Time: 40 minutes
Servings: 28 bars

 

Ingredients

Brownies:

  • 3/4 cup Butter, melted
  • 3/4 cup Cocoa
  • 1/4 cup Snickerdoodle coffee, prepared
  • 1 2/3 cups Sugar
  • 2 Eggs, beaten
  • 2 tsp. Vanilla
  • 1 1/3 cups Flour
  • 1/2 tsp. Baking powder
  • 1/4 tsp. Salt

Cinnamon Cheesecake:

  • 16 oz. Cream cheese, softened
  • 16 oz. Whipped topping
  • 1 cup Powdered sugar
  • 1 1/2 tsp. Cinnamon
  • 1 Tbsp. Snickerdoodle coffee, prepared


Chocolate Ganache and Caramel:

  • 1/3 cup Whipping cream, plus 1 Tbsp.
  • 2 Tbsp. Snickerdoodle coffee, prepared
  • 1 cup Chocolate chips
  • 1 cup Robert Rothschild Farm Caramel Topping

 

Instructions

Brownies:
Preheat oven to 350 degrees F. In a large bowl, stir together butter, cocoa and coffee. Stir in sugar and then eggs and vanilla until well combined. Add flour, baking powder and salt to bowl and stir until combined. Grease 9x13-inch pan and add brownie batter. Bake for 18 - 20 minutes or until toothpick inserted into center comes out clean. Let cool completely.

Cinnamon Cheesecake:
In the bowl of an electric mixer, cream together cream cheese and whipped topping. Add sugar, cinnamon and coffee and stir together until combined. Spread evenly over brownie layer.

Chocolate Ganache and Caramel:
In a microwave safe bowl, add whipping cream, coffee and chocolate chips. Microwave for 1 minute. Stir together until combined. Add ganache to zip top bag, seal and clip one of the corners to create a pastry bag. Pipe ganache in diagonal lines the length of the pan. Add caramel topping to another zip top bag, seal and clip one of the corners to create a pastry bag. Pipe in diagonal lines, in the opposite direction of the ganache, the length of the pan. Drag the tip of a skewer in horizontal lines through the ganache and caramel and then repeat the process drawing vertical lines through the toppings to create a marbled effect. Sprinkle additional cinnamon over the top of the bars to garnish, if desired. Refrigerate overnight before serving for best results.

Recipe courtesy of Melanie Bauer at, melaniemakes.com.

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