I thought I would take on the task of making dessert for my family. What better than a brownie caramel cheesecake?
- 9 ounces (1.125 cups) of brownie mix
- 3 eggs
- 1 table spoon of water
- 14 ounces of unwrapped caramels (I just got a pound of the wrapped ones worked fine)
- 5 ounces (0.625 cups) of evaporated milk
- 2 250 gram packages of cream cheese
- 1/2 cup of sugar (I used granulated)
- 1 teaspoon of vanilla extract
- chocolate fudge topping
- crushed pecans
Preheat your oven to 350F
Grease the bottom of a 9 inch springform pan
In a small mixing bowl, mix in the brownie mix, 1 egg and the water. Once mixed spread the mixture into the greased pan and bake in the oven for 25 minutes.
Melt the caramels and evaporated milk in a saucepan on low. (This is where me having the unwrapped caramels would have been beneficial. It took forever!) Stir often and stop once it reaches a smooth consistency.
Reserve 1/3 of the caramel mixture and then pour the remaining over the warm brownie crust.
In a larger bowl, using an electric mixer, mix the cream cheese, vanilla extract, sugar and the two eggs. Blend until smooth. Then pour the cream cheese mixture over the caramel mixture in the pan.
Bake the cheesecake for 40 minutes
Chill in the pan. Once it’s chilled fully using a knife you can loosen the cake along the edges and remove the springpans rim.
When serving, heat up the caramel mixture you reserved and drizzle over the cake along with some hot fudge. You can also add pecans too if you wish!