Yield: 12 slices
Salted Caramel Brownie Cheesecake Pie
Mocha Brownie pie topped with salted caramel cheesecake and Cool Whip.
Prep Time
30 minutes
Cook Time
55 minutes
Total Time
1 hour 25 minutes
Ingredients
- 1 refrigerated pie crust
- 1 - 9x13 box brownie mix
- 2 Tablespoons instant coffee
- 1 egg
- 1/4 cup oil
- 1/4 cup water
- 1 - 8 ounce package cream cheese, softened
- 1/4 cup caramel ice cream topping
- 2 teaspoons coarse ground sea salt
- 1 egg
- 1/4 cup sugar
- 24 Rolos, unwrapped and cut in half
- 1 - 8 ounce container Cool Whip, thawed
- extra caramel topping and coarse ground sea salt for garnish
Instructions
- Preheat oven to 350 degrees.
- Unroll the pie crust and fit into a 9 1/2 inch deep dish pie plate. Crimp the edges and set aside.
- In a mixing bowl, combine the brownie mix, coffee, egg, oil, and water. Whisk until combined. The batter will be very thick. Spread in the pie crust. Bake for 30 minutes.
- While the brownie is baking, place the cream cheese, caramel topping, sea salt, egg, and sugar in a mixing bowl and beat until creamy.
- Stir in the halved Rolos by hand. When the brownie is done baking, remove from the oven and spoon the cheesecake batter gently on top. Spread out very gently.
- Place the pie back in the oven and bake for another 25 minutes. Remove from the oven and let cool for an hour on a wire rack. Refrigerate until completely chilled.
- Cover the chilled pie with Cool Whip. Drizzle with caramel and sprinkle with more sea salt, if desired. Keep refrigerated.
Notes
*Do not use the ingredients and directions on the back of the brownie mix.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 349Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 52mgSodium: 601mgCarbohydrates: 33gFiber: 1gSugar: 23gProtein: 4g