Brownie
Caramel Cheesecake
Submitted by:
Jackie
Meiborg |
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" This
is a great recipe that gets compliments when ever I make it. It
is very rich, and worth the time and calories. "
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| Ingredients |
- 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
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| Directions |
| 1 |
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Preheat
oven to 350 degrees F (175 degrees C). Grease the bottom of a 9
inch springform pan.
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| 2 |
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In
a small bowl, mix together brownie mix, 1 egg, and water. Spread
batter into the greased pan. Bake for 25 minutes.
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| 3 |
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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.
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| 4 |
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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.
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| 5 |
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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.
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| Makes
1 - 9 inch cheesecake
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Nutrition
at a glance
Servings
Per Recipe: 12 |
amount
per serving |
| Calories |
513 |
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| Protein |
8g |
| Total
Fat |
24g |
| Sodium |
353mg |
| Cholesterol |
100mg |
| Carbohydrates |
69g |
| Fiber |
1g |
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