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Brownie Caramel Cheesecake


This Brownie Caramel Cheesecake recipe is delicious!

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Rate this recipe 4.3/5 (144 Votes)
Brownie Caramel Cheesecake 1 Picture


  • 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


Adapted from


Step 1

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.

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