This Brownie Caramel Cheesecake recipe is delicious!
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
Preheat oven to 350˚degrees F. Grease the bottom of a 9 inch springform pan. 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.
