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Brownie Caramel Cheesecake

Rated as 4.35 out of 5 Stars
2

"This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories."
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Ingredients

4 h 30 m servings 512
Original recipe yields 12 servings (1 - 9 inch springform pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). 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 25 minutes.
  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.
  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 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.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 512 calories; 24.1 68.9 8.2 93 355 Full nutrition

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Reviews

Read all reviews 389
  1. 536 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 we...

Most helpful critical review

I am having issues with the brownie crust. I have made this twice and the brownie part comes out hard. According to the recipe the brownie is being cooked for 65 minutes. I think that is too lon...

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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 we...

I have made this cheesecake many times. Some things I have adjusted. First do not cook the brownie crust as long as it says. If you do you will not be able to cut the cake! 10 minutes works fine...

I am having issues with the brownie crust. I have made this twice and the brownie part comes out hard. According to the recipe the brownie is being cooked for 65 minutes. I think that is too lon...

Taking the suggestions from other reviews, I used a 10-1/2 ounce package of brownie mix and followed the package directions. Most important, again following the advice of others, I baked the br...

The good thing about waiting to make a recipe is that you can wait until it's been tested by others and learn from their mistakes and take their suggestions. So that's what I did! Make this re...

This was a HUGE hit at Easter! I followed previous reviewers' advice and used the Jiffy brownie mix and baked the brownies for 10 minutes. I then made the caramel and the cream cheese filling;...

INSTEAD OF A 9" PAN I USED A 7". THEN USED THE SAME AMOUNT OF INGREDIENTS. I USED A PRODUCT CALLED LaLechera by Nestle (mexican food section-looks like a sweet condensed pan--Dulce de Leche) BAS...

Well, there's so many reviews about this recipe that if anybody actually falls upon reading this, I'll be so happy! I'm giving this recipe a one star, and ONLY because I think that it hasn't b...

I read several reviews and decided to make this along with the help of a few suggestions. First I used turtle brownie mix, and baked it about 15-20 minutes, just so it looked almost done but not...