Zutaten für Brownie Caramel Cheesecake
- 1 box (15.25 oz) brownie mix
- Egg
- Water as directed on brownie mix box
- 14 oz (about 2 cups) caramels
- 1/2 cup evaporated milk
- 2 (8 oz) packages cream cheese, softened
- White Sugar
- Vanilla Extract
- 3 large eggs
- Chocolate Fudge Topping
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Zubereitung von Brownie Caramel Cheesecake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan.
- In a medium bowl, combine 1 box (15.25 oz) brownie mix, 1 large egg, and water as directed on the brownie mix box.
- Spread brownie batter evenly into the prepared pan.
- Bake for 25 minutes, or until edges are set.
- In a medium saucepan over low heat, combine 14 oz (about 2 cups) caramels and 1/2 cup evaporated milk.
- Stir frequently until caramels are completely melted and smooth.
- Reserve 1/3 cup of the caramel mixture. Pour the remaining caramel over the warm brownie crust.
- In a large bowl, beat 2 (8 oz) packages cream cheese, softened, with 1 cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture gently over the caramel layer.
- Bake for 40-45 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Let cool completely in the pan, then chill in the refrigerator for at least 4 hours, or preferably overnight.
- Carefully run a thin knife around the edge of the cheesecake to loosen it from the pan.
- Remove the sides of the springform pan.
- Heat the reserved caramel mixture gently, then drizzle over the chilled cheesecake.
- Optional: Garnish with chocolate shavings or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
160g
Fat
53g
Carbs
23g
