Holiday Inn Brownie Caramel Cheesecake
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Serves/Makes: 12
Ready in: 2-5 hrs
- 1 package (9 ounce size) brownie mix
- 1 egg
- 1 tablespoon cold water
- 1 package (14 ounce size) individually wrapped caramels, unwrapped
- 1 can (5 ounce size) evaporated milk
- 2 packages (8 ounce size) cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chocolate fudge topping
Preheat oven to 350 degrees F. Grease the bottom of a 9 inch springform pan. In a small 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 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. 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. 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. Recipe Source: Chef Jeff DeJong of Holiday Inn
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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