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Instructions |
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Heat oven to 325°F. Make dough as directed on
cookie pouch. Cover and refrigerate about 1 hour
or until firm.
Meanwhile, make brownie mix as directed on box for
13x9-inch pan. Cool completely, about 1 hour.
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Wrap outside bottom and side of 9-inch springform
pan with foil to prevent leaking. Spray inside
bottom and side of pan with cooking spray. Press
cookie dough on bottom and 1/2 inch up sides of
pan. Bake crust 13 to 15 minutes or until set.
Meanwhile, in large bowl, beat cream cheese with
electric mixer on medium speed until fluffy.
Gradually beat in condensed milk until smooth.
Beat in eggs one at a time, just until blended.
Stir in vanilla.
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Crumble 2 cups of cooled brownies into coarse
crumbs. Fold into cream cheese mixture. Pour over
cookie dough crust.
Bake 1 hour to 1 hour 10 minutes or until edge of
cheesecake is set at least 2 inches from edge of
pan but center of cheesecake still jiggles
slightly when moved. Run small metal spatula
around edge of pan to loosen cheesecake. Turn oven
off; open oven door at least 4 inches. Let
cheesecake remain in oven 30 minutes. Cool in pan
on cooling rack 30 minutes. Refrigerate at least 8
hours or overnight before serving.
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To serve, carefully run small metal spatula along
side of cheesecake to loosen. Remove foil and side
of pan. In small microwaveable bowl, microwave
caramel topping uncovered on High 10 to 15 seconds
until thoroughly heated. Top individual servings
with caramel topping. Store cheesecake covered in
refrigerator.
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Serving
Suggestions |
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Bake brownies the day before you make this cheesecake. You'll need only half of the brownies.
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Originally Submitted
1/26/2012
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