Brownie Caramel Cheesecake
A rich dessert combining fudge-like brownies, creamy cheesecake, and a luscious caramel topping, perfect for any occasion.
Ingredients
Brownie Base Ingredients
- 1 box fudge brownie mix (9 oz)
- 1 large egg
- 1 tbsp cold water
Caramel Layer Ingredients
- 14 oz unwrapped soft caramels
- 1 can evaporated milk (5 oz)
Cheesecake Filling Ingredients
- 16 oz cream cheese, at room temperature Ensure it is at room temperature for best texture.
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs
Topping
- 1 cup chocolate fudge sauce Warm before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the brownie mix, large egg, and cold water until a thick batter forms.
- Grease a 9-inch springform pan and press the brownie mixture firmly into the bottom of the pan.
- Bake the brownie layer for approximately 25 minutes. Allow it to cool for 15 minutes.
Caramel Preparation
- In a saucepan over low heat, combine the unwrapped caramels and evaporated milk, stirring continuously until smooth.
- Pour the warm caramel over the cooled brownie layer.
Cheesecake Filling
- In a separate bowl, beat the cream cheese until fluffy. Gradually mix in the granulated sugar, vanilla extract, and eggs until smooth.
- Spread the cream cheese mixture evenly over the caramel layer.
Baking
- Bake the cheesecake for approximately 40 minutes, or until the center jiggles slightly.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours before serving.
Serving
- Drizzle warm chocolate fudge sauce over each slice before serving.
Notes
For best results, use room temperature cream cheese and allow the cheesecake to cool slowly to prevent cracking. Can store in the fridge for up to 5 days or freeze for up to 3 months.