Brownie Caramel Cheesecake Best Dishes

Monday, November 1, 2010

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Brownie Caramel Cheesecake

"This is a brilliant recipe that receives compliments when ever I make it. It is very wealthy, and worth the time and energy."

Ingredients :

1 (nine ounce) package deal brownie mix
1 egg
1 tablespoon bloodless water
1 (14 ounce) package personally wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (eight ounce) packages cream cheese, softened
half of cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Instructions :

Prep : 30M	Cook : 12M	Ready in : 4H30M

Preheat oven to 350 stages F (175 stages 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 mins.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir frequently, and heat till combination has a clean consistency. Reserve 1/3 cup of this caramel mixture, and pour the the rest over the warm, baked brownie crust.
In a huge bowl, beat the cream cheese, sugar and vanilla with an electric powered mixer until clean. Add eggs one after the other, beating properly after every addition. Pour cream cheese combination over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is very well chilled, loosen by strolling a knife round the edge, and then cast off the rim of the pan. Heat reserved caramel aggregate, and spoon over cheesecake. Drizzle with the chocolate topping.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, cook dinner it flippantly, and make smooth-up less complicated.

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