Brownie Caramel Cheesecake Recipe
This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories.
The first time I made this recipe, I used the caramels and evaporated milk as directed. I used a standard brownie mix made according to package directions, baking it in a 10" spring form pan well coated with Pam. I baked the brownie layer for 15 to 20 minutes then sprinkled the edges with some chopped pecans to prevent the caramel layer from leaking out. I sprinkled white chocolate chips over the baked brownie crust before I spread the caramel layer on. I took the advice of others and used 3 pkg. of cream cheese, 3/4 c sugar and 3 eggs. I baked the cheesecake layer for 50 minutes. I had no problems getting it out of the pan and it was not hard to cut. It was marvelous. I decorated the top with carmel and fudge drizzles put through a pastry bag.. I just made it for the second time and used the La Lechera Caramel flavor, although it is easier, I do not think it tastes as good as caramels w/ evaporated milk. I followed all the above steps and it baked nicely. We will "taste" the second creation results on
This is awesome. I'm a cheesecake connoisseur - the cheesecake was very good with a nice consistency. I made the suggested changes to the recipe: 3 8 oz. packs cream cheese, 3/4 c. sugar and 1.5 tsp. vanilla. I also used about 2/3 of a regular Duncan Hines 19 oz. brownie mix and baked it for 12 minutes. The cake was hard to get out of the pan only because it's so gooey (chocolatey and caramel). It wasn't the least bit hard or overcooked. Once I added the caramel and cheesecake, I baked it for another 50 minutes. Next time, I'll use the entire brownie box and bake a little longer - maybe 20 minutes, and add more caramel, and try a water bath. I only used about 1/2 of the melted caramel. It was so good - I couldn't help myself from having a (small) piece with my coffee this morning!
Oh, my gosh this was good and mine turned out as pretty as a picture! I made a 10 oz brownie mix and mixed as the package directions. I think my secret was using an 8" springform pan. I baked the brownie bottom for about 20 min. I followed the rest of the recipe as written. My caramel did not run and the chessecake part was perfect. I will be baking this as my new dessert to impress!
Very good. Warning it doesn't seem as if the recipe will work because the layers seem to get mixed up as you pour the caramel and the cream cheese, but it magically separated in the oven. Also the caramel layer seemed a bit runny- I will be reducing the amount of condensed milk the next time I make this.
I followed some suggestions from others, baked the brownie for 12 minutes, used LaLachera caramel spread, 3 packages of cream cheese, 3 eggs, 3/4 cup sugar and 2 tsp vanilla. Baked for 40 minutes then left in oven for 1 hour. Family raved over it.
This is an extremely rich chocolate cheesecake with a distinct caramel flavor (not a layer of caramel). Eat more than a sliver only at your own risk.