brownie-caramel-cheesecake-3820.jpg

Brownie Caramel Cheesecake

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by: Aimee Plesa






This recipe features a blending of two of my favorite desserts-brownies and cheesecake. The caramel and chocolate are an added bonus!




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ingredients

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serves: 8

1 package (9 ounce) brownie mix

1 egg

1 tablespoon cold water

1 package (14 ounce) individually wrapped caramels, unwrapped

1 can (5 ounce) evaporated milk

2 packages (8 ounce) cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

1 cup chocolate fudge topping

Nutrition Facts
Brownie Caramel Cheesecake

Servings Per Recipe: 8

Amount per Serving

Calories: 721

  • Total Fat: 42.7 g
  •     Saturated Fat: 19.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 234 mg
  • Sodium: 997.4 mg
  • Total Carbs: 67 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 44.2 g
  • Protein: 17.5 g
VIEW DETAILED NUTRITION

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preparation

brownie-caramel-cheesecake-3820.jpg 1.  Preheat oven to 350 degrees F (175 degrees C).

2.  Grease the bottom of a 9 inch springform pan.

3.  In a small bowl, mix together brownie mix, 1 egg and water.

4.  Spread into the greased pan.

5.  Bake for 25 minutes.

6.  Melt the caramels with the evaporated milk over low heat in a heavy saucepan.

7.  Stir often, and heat until mixture has a smooth consistency.

8.  Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

9.  In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.

10.  Add eggs one at a time, beating well after each addition.

11.  Pour cream cheese mixture over caramel mixture.

12.  Bake cheesecake for 40 minutes.

13.  Chill in pan.

14.  When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.

15.  Heat reserved caramel mixture, and spoon over cheesecake.

16.  Drizzle with the chocolate topping.

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