Chocolate Brownie Caramel Cheesecake

1/2 brownie recipe

Prepare brownies as directed, but bake in a greased 9 inch square pan at 350 for 25 minutes. DO NOT OVERBAKE.

1 (14 oz.) bag Kraft caramels
1 (5 oz.) can evaporated milk

Melt caramels and evaporated milk over low heat. Stir until smooth. Pour all but 1/3 caramel mixture over top of baked brownies.

2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
1 tsp. vanilla
2 eggs

Beat cream cheese, sugar and vanilla until well blended. Add eggs one at a time. Blend well after each. Pour over caramel mixture in brownie pan. Bake 40 minutes at 350. Loosen cake from rim. Chill.

Reheat caramel remainder. Drizzle over chilled brownies. Drizzle chocolate sauce or hot fudge sauce over top. This recipe is worth the extra effort and will serve 12 to 16 people.

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