Ingredients
- 9 oz package brownie mix
- 1 egg
- 1 tbs cold water
- 1 14oz package of individually wrapped caramels, unwrapped
- 1 (5 oz) can of evaporated milk
- 2 (8 oz) packages of cream cheese, softened
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup chocolate fudge topping
Preparation
Step 1
1. Preheat oven to 350. Grease the bottom of a 9 inch spring form pan
2. In a small bowl mix together brownie mix, 1 egg and water. Spread into the greased pan and 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
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. Poor cream cheese mixture over caramel mixture.
5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running knife around the edges and then remove the rim of the pan. Heat reserved caramel mixture and spoon over cheesecake. Drizzle with the chocolate topping