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    Brownie Caramel Cheesecake


    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



    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.

    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.