Brownie-Caramel-Cheesecake
Ingredients:
- 9 oz. package Brownie mix (plus ingredients indicated on the back of the package)
- 1 package (24 oz) caramels
- 1 (5 oz) can of evaporated milk
- 3 (8 oz) packages cream cheese
- 3/4 cup of sugar
- 3 eggs
- 2 tsp vanilla
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil
2. In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7–10 minutes until just set.
3. 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.
4. 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. Place cheesecake in a waterbath and put it into the oven.
5. Bake cheesecake for 50–60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. 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.
2. In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7–10 minutes until just set.
3. 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.
4. 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. Place cheesecake in a waterbath and put it into the oven.
5. Bake cheesecake for 50–60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. 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.
Recipe from: frankiesfoods.blogspot.com
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