Brownie Caramel Cheesecake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories. 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 |
1/2 cup white sugar |
1 teaspoon vanilla extract |
2 eggs |
1 cup chocolate fudge topping |
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.
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