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Brownie Caramel Cheesecake
Submitted by:  Jackie Meiborg




" This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories. "
  • 1 (9 ounce) package brownie mix
  • 1 egg
  • 1 tablespoon cold water
  • 14 ounces 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
  • 2 eggs
  • 1 cup chocolate fudge topping

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 batter 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 consistancy. 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, vanilla, and sugar 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 and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Makes 1 - 9 inch cheesecake


Nutrition at a glance
Servings Per Recipe: 12
amount per serving
Calories 513  
Protein 8g
Total Fat 24g
Sodium 353mg
Cholesterol 100mg
Carbohydrates 69g
Fiber 1g