Brownie Caramel Cheesecake Recipe
1 (9 ounce) package brownie mix
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup chocolate fudge topping
Preheat oven to 350 degrees. Grease the bottom of a 9 inch springform pan. In a 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 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. Remove from oven.
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.