28 May Brownie Caramel Cheesecake

This recipe is a bit of a patchke – but

definitely worth it. It’s the most

requested cheesecake that I make and

I bet it will be yours also. It’s very rich

and decadent and addicting – watch

out – I warned you. You will be making

this over and over.

INGREDIENTS:

1 (9 ounce) package

brownie mix

1 egg

1 tablespoon cold water

1 (14 ounce) package

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

DIRECTIONS:

Preheat oven to 350 degrees.

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.