Brownie caramel Cheesecake 2 Recipe

  • 1 package brownie mix (9 ounce pkg)
  • 1 egg
  • 1 tablespoon cold water
  • 1 package individually wrapped caramels, unwrapped (14 ounce pkg)
  • 1 can Evaporated Milk (5 ounce can)
  • 2 packages cream cheese. softened (8 ounce pkg)
  • 1/2 cup white sugar
  • 2 Eggs
  • 1 cup chocolate fudge topping
Preheat oven to 350°. Grease the bottom of a 9 inch spring-form 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 C 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.

Serves: 12

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