I made this cheesecake for “National Brownie Day”. Brownies are a favorite dessert for my husband, but I wanted to put a fancy spin on his favorite.
- 1 package of (dry mix) Dark Chocolate Brown mix
- 2 eggs (for brownie parts)
- 4 – 6 tablespoons of water (for brownie parts)
- 1 (14 ounce) Package of Individually wrapped caramels – unwrapped (salted caramels if you can find them are best)
- 1 (5 ounce can) evaporated milk
- 2 (8 ounce) packages of cream cheese softened
- 1/2 cup of white sugar
- 1 teaspoon of vanilla extract
- 2 eggs (for cheesecake)
- 1 cup of Hot Fudge Sundae topping
- Preheat oven to 350 degrees F.
- Cut out parchment paper to fit the bottom of your 9″ round spring pan. I cut mine to where the sides when clipped will hold the parchment paper in place.
- Grease the bottom of a pie pan.
- In a small bowl mix together 9 ounces of the dry brown mix with 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
- Pour the mixture into your spring pan, this creates the “crust” of your cheese cake.
- Mix the remaining brownie mixture 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
- Pour THIS brownie mixture into the greased pie pan. This creates the brownie bites for the top of the cheesecake.
- Bake Brownie pans for 25 min. The brownie in the pie pan will cook faster if you have a large pie pan, you want it firm but not crunchy.
- Melt the caramels with the evaporated milk over a very low heat in a heavy saucepan. Stir constantly until the mixture has a smooth consistency.
- While the brownie “bottom” is cooling, pour all but 1/3 cup of the carmel over the brownie “bottom”.
- Drizzle some of the hot fudge sundae topping over the caramel.
- In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixture until smooth. Add in your 2 eggs 1 at a time. Beat well after each egg until well mixed.
- Pour the cream cheese mixture over the brownie bottom.
- Tear off pieces of brownie from your pie pan sheet of brownies, or use a tiny round cutter if you want perfect brownie rounds. Scatter them over the top of your cheese cake, as little or as much as you like.
- Bake the cheesecake for 40 minutes. You should notice a “poof” effect when it is done and the top is golden and should have small “cracks”, not big separations.
- Quick chill in the pan as soon as it comes out of the oven.
- When the cake is thoroughly chilled, loosen the sides by running a knife around the edge and then remove the rim of the pan. Keep in mind, your caramel may be holding on tightly to the rim, edge your knife in carefully to not destroy the outside presentation of the cake.
- Heat the reserved caramel mixture and drizzle over the cheesecake.
- Heat the hot fudge sundae topping and drizzle over the cheesecake.
I have found that the cake tastes best a day after sitting, the caramel seems to soak into the brownie and the cheesecake more, however, waiting is torture.
I hope you enjoy this recipe. I have used this to make several combinations, such as a lemon cake crust with lemon sugar and lemon twists, or adding Rum Dark Cherries in between the dark chocolate brownie crust to have almost a black forest cheesecake. Your only limitation is your imagination.
Until Next Time,
Mrs. Kay Rice