1 package (9 ounce) brownie mix
1 egg
1 tbsp cold water
1 package (14 ounce) individually wrapped caramels candy, unwrapped
1 can (5 ounce) evaporated milk
2 package (8 ounces each) cream cheese, softened
1⁄2 cup white sugar
1 tsp vanilla extract
2 egg
1 cup chocolate hot fudge topping
Directions
Prep 30 min Cook 60 min Ready 90 min
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.
source : http://www.kitchme.com
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