Brownie Caramel Cheesecake

By: Trina Asay

1 (9 ounce) package brownie mix (I just used 2 cups of a regular sized one, and that was ½ of it and about 9 oz.

1 egg

1 tablespoon cold water

1 can La Lechera, Dolce De Leche, by Nestle, it’s caramel sweetened condensed milk (you can use this in place of the caramels and sweetened condensed milk.) It’s found in the Mexican food isle.

1 (14 ounce) package individually wrapped caramels, unwrapped

1 (5 ounce) can evaporated milk

3 (8 ounce) packages cream cheese, softened

13/4 cup white sugar

1 1/2 teaspoon vanilla extract

3 eggs

1 cup chocolate fudge topping (I just used chocolate syrup because you don’t need that much)

Raspberries (optional to add to filling mixture before pouring into pan and baking)

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease the bottom of a 9 inch springform pan.

2. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for about 12 minutes. Brownies will not be done, but done enough.

3. 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. If using the La Lechera, Dolce de Leche, just warm enough to pour and spread, still reserving 1/3 co for topping.

4. 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.

5. Bake cheesecake for 50 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. I just used chocolate syrup because you don’t need that much and it’s really easy and already in thef fridge.

Friday, April 17, 2009