Skip to main content New<> this month
Get the Allrecipes magazine

Brownie Caramel Cheesecake

Rated as 4.36 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."
Added to shopping list. Go to shopping list.

Ingredients

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

Directions

{{model.addEditText}} Print
  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

  • Tip
  • 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

Explore more

Reviews

Read all reviews 364
  1. 505 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    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...

Most helpful
Most positive
Least positive
Newest

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...

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...

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...