Turtle Cheesecake Brownies Recipes

Steps:

• 1. Preheat oven to 350. Mix Brownie mix according to directions. Spray a large spring form pan with bakers joy. Pour and and bake for 15 min.
• 2. Mix all the cheesecake ingredients with a beater until smooth.
• 3. After the brownie mix bakes for 15..the edges will be done but not the center. Carefully and slowly pour cheescake mixture over the brownie mix.spreading the the edges as best you can.
• 4. In a microwave safe bowl melt caramel and milk together. It took mine about 4 min..stirring every minute or so.
• 5. Pour 3/4 of the caramel over the cheesecake..reserve 1/4 for the end...swirl the caramel into the cheesecake with a butter knife. Bake for 50 min
• 6. When still hot top with Pecans, the rest of the Caramel, and Chocolate syrup drizzled. Alow to cool for about 15 min..run a knife around the edges of the pan and loosen edges. I served room temp and stored leftovers in frig.

Steps:

• Preheat oven to 350°; place oven rack in lower third of oven; spray the bottom only of a 13 x 9 inch pan with cooking spray.
• In a bowl, mix the brownie mix, oil, water, and 2 eggs with a wooden spoon until must blended and all dry ingredients are moistened; spread batter evenly into prepared pan.
• In another bowl, beat the cream cheese with an electric mixer on medium until smooth.
• Beat in vanilla and remaining egg until thoroughly blended.
• Spoon cream cheese mixture over brownie mixture in pan (need not cover completely); dollop with spoonfuls of caramel topping.
• Cut through mixture with knife several times for marbled design; sprinkle with pecans.
• Bake 32-35 minutes or until toothpick comes out clean or almost clean; do not overbake.
• Transfer to a wire rack and cool completely; cut into squares; store in refrigerator.

Steps:

• Preheat oven to 350.
• Prepare the brownie mix according to package instructions using the oil, water, and egg. (Use whatever proportions your brownie mix calls for, that's just what mine called for!).
• Pour into a greased 9" springform pan and bake for 20 minutes.
• Allow to cool 10 minutes.
• Meanwhile, melt the caramels and combine with the evaporated milk.
• Pour this mixture over the brownie crust and sprinkle with the pecans.
• Combine cream cheese and sugar, mixing well.
• Add eggs, mixing by hand or on low speed until combined.
• Stir in melted chocolate.
• Pour into pan over pecans and bake 35-40 minutes or until center is set.
• Cool 10 minutes on a wire rack, then run knife along edge to loosen but do not remove sides of pan.
• Allow to cool completely, then chill overnight in fridge.
• Remove from pan just before serving.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In medium bowl, beat cream cheese, sugar and salt with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in caramel sauce. On low speed, beat in 1 egg until blended. Set aside.
• Make brownie batter as directed on box for cakelike brownies. Spread in pan. Spoon cheesecake filling by generous tablespoonfuls evenly onto batter. Cut through mixture several times with knife for marbled design.
• Bake 33 to 37 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with Toppings. Cool 30 minutes. Refrigerate uncovered 2 hours. Remove from refrigerator 15 minutes before serving. Cut into 6 rows by 4 rows. Cover and refrigerate remaining brownies.