caramel brownie cheesecake
Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer and decadent caramel drizzle, making it an irresistible dessert. Perfect for special occasions, this treat is both indulgent and customizable to suit different tastes.
Ingredients
- 1 9-ounce package of brownie mix
- 1 egg
- 1 tablespoon cold water
- 1 14-ounce package of individually wrapped caramels, unwrapped
- 1 5-ounce can of evaporated milk
- 2 8-ounce packages of cream cheese, softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chocolate fudge topping
Instructions
- Preheat the oven to 350°F (175°C). Grease the bottom of a 9-inch springform pan.
- In a small bowl, combine the brownie mix, 1 egg, and water. Spread the mixture evenly into the greased pan. Bake for 25 minutes.
- In a heavy saucepan, melt the caramels with the evaporated milk over low heat, stirring frequently until the mixture reaches a smooth consistency. Set aside 1/3 cup of the caramel mixture and pour the rest over the warm, baked brownie crust.
- In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition. Pour the cream cheese mixture over the caramel layer.
- Bake the cheesecake for 40 minutes. Allow it to chill in the pan. Once thoroughly chilled, run a knife around the edge to loosen the cake, then remove the springform pan’s rim. Reheat the reserved caramel mixture and spoon it over the cheesecake. Drizzle with the chocolate topping.