Brownie Caramel Cheesecake

Yields: 12 Servings / Prep Time: 30 Mins / Cook Time: 60 Mins / Total Time: 4 Hours

This cheesecake combines the best elements of the dessert world for one dreamy result. Every bite is such an explosion of amazing tastes and textures… I can’t wait for you to try it!


1 (9 ounces) package brownie mix

1 egg

1 tablespoon cold water

1 (14 ounces) package individually wrapped caramels, unwrapped

1 (5 ounces) can evaporate milk

2 (8 ounce) packages cream cheese, softened

½ cup white sugar

1 teaspoon vanilla extract

2 eggs

1 cup chocolate fudge topping

How to make it:

Preheat oven to 350 degrees F (175 degrees C). 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 the cheesecake for 40 minutes. Chill in pan. When the 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. Drizzle with the chocolate topping.

Don’t forget to share: