Ingredients Jump to Instructions ↓

  1. 1 (9 ounce) package brownie mix

  2. 1 egg

  3. 1 tablespoon cold water

  4. 1 (14 ounce) package individually wrapped caramels, unwrapped

  5. 1 (5 ounce) can evaporated milk

  6. 2 (8 ounce) packages cream cheese, softened

  7. 1/2 cup white sugar

  8. 1 teaspoon vanilla extract

  9. 2 eggs

  10. 1 cup chocolate fudge topping

Instructions Jump to Ingredients ↑

  1. 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 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.


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