Brownie Caramel Cheesecake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 16 |
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A version of my all-time favourite dessert by LaRocca cakes. True decadence, very rich even with the use of lighter ingredients! Ingredients:
1 package betty crocker low-fat brownie mix |
1/2 cup water |
14 oz package caramels, unwrapped |
160 ml can fat-free evaporated milk |
500g light cream cheese (neufchatel), softened |
1/2 cup white sugar |
1 teaspoon vanilla extract |
2 egg equivalent of egg replacer (i.e. en-r-g or kingsmill) |
Directions:
1. Preheat oven to 350F. Grease the bottom of a 9 inch springform pan.
2. In a small bowl, mix together brownie mix and water. Spread into the greased pan. Bake for 12 minutes.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan, stirring, until smooth.
4. Reserve approx. 1/3 cup of this caramel mixture.
5. Pour the remainder over the warm crust.
6. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
7. Add egg replacers, beating well after each addition.
8. Pour cream cheese mixture over caramel mixture.
9. Bake cheesecake for 40 minutes. Chill in pan.
10. To serve, heat reserved caramel mixture and spoon over cheesecake.
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