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caramel brownie cheesecake

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

This cheesecake is gooey rich and delicious. unknown source

(1 rating)

Ingredients For caramel brownie cheesecake

  • 1 3/4 cups vanilla wafer crumbs
  • 1/4 cup plus 1 tbsp. butter or margarine, melted
  • 1 pkg. caramels, 14 oz
  • 1 can evaporated milk, 5 oz
  • 2 cups coarsely crumbled unfrosted brownies, prepackaged from a bakery or your favorite mix. let cool and crumble enough to make 2 cups
  • 3 pkg. cream cheese, softened, 8 oz. each
  • 1 cup firmly packed brown sugar
  • 3 large eggs
  • 1 cup sour cream, 8 oz
  • 2 tsp. vanilla extract
  • whipped cream, chocolate lined wafer roll cookies for garnish

How To Make caramel brownie cheesecake

  • 1
    Mix vanilla wafer crumbs and butter, stirring well. Press mixture firmly in bottom and 2 inches up sides of 9 inch springform pan. Bake at 350 for 5 minutes. Let cool completely on rack.
  • 2
    Mix caramels and milk in small pan; cook over low heat, stirring often, til caramels melt. Pour caramel mixture over crust. Sprinkle crumbled brownies over caramel.
  • 3
    Beat cream cheese at medium speed of mixer 2 minutes or til light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating just til blended. Sir in sour cream and vanilla.
  • 4
    Pour batter into prepared crust. Bake at 350 for 50 to 60 minutes or til cheesecake is almost set. Remove from oven and let cool to room temperature on a wire rack. Cover and chill at least 4 hours.
  • 5
    Remove sides of springform pan; garnish, if desired. Makes one 9 inch cheesecake.

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