BROWNIE CARAMEL CHEESECAKE

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Prep 30 m Cook 1 h Ready In 4 h 30 m

“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

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

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

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.

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.

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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PIN THIS RECIPE to any of your relevant boards if you want to make it later...