| From the kitchen of Angelia, Marion, Iowa |
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Prep Time: Approx. 30 minutes |
| Ingredients |
1 (9 oz.) pkg. brownie mix
1 egg
1 T. cold water
1 (14 oz.) pkg. individually wrapped caramels, unwrapped
1 (5 oz.) can evaporated milk
2 (8 oz.) packages cream cheese, softened
1/2 c. white sugar
1 t. vanilla extract
2 eggs
1 c chocolate fudge topping |
| Directions |
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 cheesecake for 40 minutes.
Chill in pan. 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. Drizzle with the chocolate topping. |
| Comments |
Prep Time: approx. 30 Minutes.
Cook Time: approx. 1 Hour .
Ready in: approx. 4 Hours 30 Minutes.
Makes 1 - 9 inch springform pan (12 servings).
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