Brownie Caramel Cheesecake is such a decadent dessert. Share a picture on Instagram and Facebook when you make it, and you’ll have friends and family members rushing over for a visit. Trust me, this will happen. I speak from experience.
I love it when a dessert comes together easily, yet looks like you spent hours preparing it. Such is the case with this Brownie Caramel Cheesecake recipe. It’s a lot simpler to make than you might think.
Brownie Caramel Cheesecake
Recipe makes 1 – 9 inch springform pan.
1 – 9 ounce package brownie mix
1 tablespoon cold water
1 – 14 ounce package individually wrapped caramels, unwrapped
5 ounces evaporated milk
2 – 8 ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup chocolate fudge topping
Preheat oven to 350 degrees and grease the bottom of a 9 inch springform pan. Tip: Wrap the bottom of the pan in foil to prevent leakage.
In a small bowl, combine the brownie mix, 1 egg and water. Using a fork or a whisk, mix thoroughly then spread into the greased pan. Bake for 25 minutes.
Meanwhile, in a heavy saucepan, melt the caramels with the evaporated milk over low heat. Stir often, and heat until a smooth consistency is achieved. Reserve 1/3 cup of the 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 for 40 minutes. Chill in pan at least 4 hours, preferably overnight. When cake is well chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat the reserved caramel mixture, and spoon over cheesecake. Drizzle with warmed chocolate fudge topping.
Recipe adapted from BHG.
You might also like these Mixed Berry Shortcakes!