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Brownie Caramel Cheesecake Recipe

 

This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories.

Prep: 30 mins
Cook: 1 hr
Additional: 3 hrs
Total: 4 hrs 30 mins
Servings: 12
Yield: 1 – 9 inch springform pan

INGREDIENTS

 

DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C). 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.

     

Nutrition Facts

512.2 calories; 8.2 g protein; 68.9 g carbohydrates; 93.2 mg cholesterol; 354.9 mg sodium.
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