Brownie Bottom No Bake Cheesecake Tart #bemorehere

• Vegetarian

• Condiments

  • 1 Hot fudge sauce, store-bought or homemade

• Baking & Spices

  • 1 Caramel
  • 1 3/4 cups Chocolate chip
  • 1 Homemade or boxed brownie batter
  • 1/2 cup Sugar
  • 2 cups Topping, whipped
  • 1 Topping
  • 1 tsp Vanilla

• Dairy

  • 1 1/2 Bricks cream cheese (12 oz
  • 4 tbsp Butter

Found on soufflebombay.com

Description

Ingredients

• Homemade or boxed brownie batter
• 1½ bricks cream cheese (12 oz), room temperature
• ½ cup sugar
• 4 TBS butter
• 1 tsp vanilla
• 1½ cups chocolate chips, divided
• 2 cups whipped topping*
• Topping
• Caramel (see notes)
• Hot Fudge Sauce (store-bought or homemade, see notes)
• ¼ cup chocolate chips

Directions

• Grease a tart pan with removable bottom or an 8 or 9 inch springform pan.
• Make 1 recipe of brownie batter or use a box mix and make it according to the directions on the package for fudge brownies.
• Preheat oven to the required temperature to cook your brownies. Pour batter into your prepared pan and bake until done. Time will vary based on pan used. Between 20-25 minutes most likely.
• In your mixing bowl, cream together cream cheese, sugar, butter and vanilla,. Melt 1½ cups of the chocolate chips. Stir until smooth. Allow melted chocolate to cool down for a few minutes .
• Fold the melted chocolate into your mixture and whip until smooth.
• Add in thawed whipped topping and beat until smooth.
• Pour over cooled brownie bottom and refrigerate at least 1 hour or up to overnight.
• Once cheesecake tart is set, drizzle with fudge sauce, caramel and chocolate chips.