Sunday, March 29, 2009

Brownie Caramel Cheesecake

PhotobucketThis decadent dessert features two of my favorites sweets-brownies and cheesecake. The added caramel is a bonus for me.


  • 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. Generously butter the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water and spread evenly into the greased pan. Bake for 25 minutes. Combine the caramels and evaporated milk in a small pan and melt over low heat. Make sure to stir the mixture frequently to avoid scorching. 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.

1 comment:

Teri Landow said...

Oh my goodness.... That looks VERY decedant....