Brownie Caramel Cheesecake Recipe

"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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  • US
  • Metric
  • 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

  • Prep
  • Cook
  • Ready In
    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.


    • Tip
    • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 512 calories;24.1 g fat;68.9 g carbohydrates;8.2 g protein;93 mg cholesterol;355 mg sodium.Full nutrition
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