Categories: Brownie, Caramel, Cheesecake
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
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Preheat oven to 350 degrees F. 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.
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Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth
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consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
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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.
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Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and
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then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.