Brownie Carmel Cheesecake Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.

Steps:

• 1. Preheat oven to 350 degrees
• 2. Grease the bottom of a 9 inch pan.
• 3. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan.
• 4. Bake for 25 minutes.
• 5. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency.
• 6. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
• 7. 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
• 8. Pour cream cheese mixture over caramel mixture.
• 9. Bake cheesecake for 40 minutes. Chill in pan.
• 10. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.
• 11. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.

Steps:

• Preheat oven to 350 degrees. Grease bottom and sides of a 9 inches springform pan.
• In a small bowl, mix together brownie mix, 1 egg, oil, and water. Spread into the prepared pan. Bake in oven for 25 minutes. Cool 10 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 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 remove the rim of the pan. Heat reserved caramel mixture and drizzle over cheesecake. Drizzle with chocolate topping.

Steps:

• Beat cream cheese and sugar in large bowl with whisk until blended. Gently stir in 2 cups COOL WHIP and 1-1/2 cups brownie pieces.
• Spread 1/4 cup caramel topping onto bottom of pie crust; cover with cream cheese mixture. Refrigerate 3 hours or until firm.
• Top with remaining COOL WHIP just before serving. Sprinkle with remaining brownie pieces; drizzle with remaining caramel topping.

Steps:

• Pre-heat oven to 350 degrees and grease the bottom of a 9" springform pan.
• In a small bowl, mix together brownie mix, egg, and cold water.
• Spread in the bottom of the greased pan and bake for 15-18 minutes. Remove from the oven.
• Melt the caramels with the evaporated milk in a saucepan over medium heat. Stir frequently, until it it is smooth. Pour 2/3 of the caramel mixture over the baked brownies, reserving 1/3 to pour over the top of the cheesecake at the end.
• In a large bowl, beat cream cheese, sugar, and vanilla together until smooth. Add in the eggs one at a time, beating well between each one. Pour cream cheese over caramel mixture.
• Bake the cheesecake for 50 minutes, still at 350 degrees.
• Remove from oven and let it chill in the pan. Heat the reserved caramel and fudge topping, and pour over cheesecake before serving.