Brownie Caramel Cheesecake
ounce) package brownie mix
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
1 cup chocolate fudge topping
Preheat oven to 350 degrees F. 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.
Makes 12 servings