Salted Caramel Brownie Cheesecake Pie

By srumbel

Mocha Brownie pie topped with salted caramel cheesecake and Cool Whip.

from insidebrucrewlife

Ingredients

• 1 pie crust (I use PIllsbury)
• 1 box brownie mix (for a 9x13 pan)
• 2 Tablespoons instant coffee
• 1 egg
• 1/4 cup oil
• 1/4 cup water
• 1 package cream cheese (8 oz.)
• 1/4 cup caramel ice cream topping
• 2 teaspoons sea salt
• 1 egg
• 1/4 cup sugar
• 24 Rolos, cut in half
• 1 container Cool Whip (8 oz.)
• extra caramel topping and sea salt for garnish

Details

Preparation time 30mins
Cooking time 85mins

Preparation

Step 1

Unroll the pie crust and fit into a 10 inch 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 at 350* 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 back in the oven and bake another 25 minutes. Remove from the oven and let cool. Refrigerate until set.
Cover the chilled pie with Cool Whip. Drizzle with caramel and sprinkle with more sea salt if desired. Keep refrigerated. Cut into 12 slices.
Notes

Do not use the ingredients and directions on the back of the brownie mix.

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