- 1 – 9 ounce package brownie mix
- 1 egg
- 1 tablespoon cold water
- 1 – 14 ounce package individually wrapped caramels, unwrapped
- 5 ounces evaporated milk
- 2 – 8 ounce packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chocolate fudge topping
How to Make It
- Preheat oven to 350 degrees and grease the bottom of a 9 inch springform pan. Tip: Wrap the bottom of the pan in foil to prevent leakage.
- In a small bowl, combine the brownie mix, 1 egg and water. Using a fork or a whisk, mix thoroughly then spread into the greased pan. Bake for 25 minutes.
- Meanwhile, in a heavy saucepan, melt the caramels with the evaporated milk over low heat. Stir often, and heat until a smooth consistency is achieved. Reserve 1/3 cup of the 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 for 40 minutes. Chill in pan at least 4 hours, preferably overnight. When cake is well chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat the reserved caramel mixture, and spoon over cheesecake. Drizzle with warmed chocolate fudge topping.
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