Brownie Caramel Cheesecake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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Ingredients:
1 (10 1/4 ounce) package brownie mix |
1 egg |
1/4 cup vegetable oil |
2 tablespoons cold water |
1 (14 ounce) package caramels, individually wrapped |
1 (5 ounce) can evaporated milk |
2 (8 ounce) packages cream cheese, softened |
1/2 cup white sugar |
1 teaspoon vanilla extract |
2 eggs |
1/3 cup chocolate fudge topping |
Directions:
1. Preheat oven to 350 degrees. Grease bottom and sides of a 9 inches springform pan.
2. In a small bowl, mix together brownie mix, 1 egg, oil, and water. Spread into the prepared pan. Bake in oven for 25 minutes. Cool 10 minutes.
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 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.
5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge and remove the rim of the pan. Heat reserved caramel mixture and drizzle over cheesecake. Drizzle with chocolate topping.
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