Brownie Caramel Cheesecake recipe

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Ingredients

1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Nutrition Info

512.2 calories
carbohydrate: 68.9 g
cholesterol: 93.2 mg
fat: 24.1 g
fiber: 1.4 g
protein: 8.2 g
saturatedFat: 11.9 g
servingSize: -
sodium: 354.9 mg
sugar: 43.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.

  2. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.

  3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

  4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

  5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Recipe Yield

1 - 9 inch springform pan

Recipe Note

This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories.

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