Tuesday, July 8, 2014

Brownie Caramel Cheesecake

Brownie Caramel Cheesecake

Brownie Caramel Cheesecake Ingredients:  9 oz. package Brownie mix (plus ingredients indicated on the back of the package) 1 package (24 oz) caramels 1 (5 oz) can of evaporated milk 3 (8 oz) packages cream cheese 3/4 cup of sugar 3 eggs 2 tsp vanilla  Directions:  Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7-10 minutes until just set. 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. Place  cheesecake in a waterbath and put it into the oven. Bake cheesecake for 50-60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. 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.

Ingredients:

  • 9 oz. package Brownie mix (plus ingredients indicated on the back of the package)
  • 1 package (24 oz) caramels
  • 1 (5 oz) can of evaporated milk
  • 3 (8 oz) packages cream cheese
  • 3/4 cup of sugar
  • 3 eggs
  • 2 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil
  2. In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7-10 minutes until just set.
  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 this 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. Place cheesecake in a waterbath and put it into the oven.
  5. Bake cheesecake for 50-60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. 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.