Brownie Caramel Cheesecake

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  • Makes: 16 servings
  • Prep: 30 mins
  • Bake: 15 mins 350°F plus 45 minutes
  • Chill: 4 hrs to 24 hrs

Brownie Caramel Cheesecake

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5.0 by 1 people

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Directions

  1. Preheat oven to 350 degree F. Grease a 10-inch springform pan; set aside. For crust, in a medium bowl stir together brownie mix, the 1 egg, and the water. Spread into the bottom of prepared springform pan. Bake in preheated oven for 15 minutes.
  2. Meanwhile, in a medium saucepan combine caramels and evaporated milk; cook and stir over medium-low heat until caramels are melted and smooth;. Remove from heat. Remove 1/2 cup of the melted caramel mixture; cover and refrigerate until serving time.
  3. For filling, in a large mixing bowl beat cream cheese and sweetened condensed milk with an electric mixer on medium speed until combined. Add the 3 eggs, all at once, beating on low speed just until combined.
  4. Pour filling over brownie layer. Drizzle remaining melted caramel mixture over filling. Swirl gently with a knife. Bake in preheated oven about 45 minutes or until center appears nearly set when gently shaken.
  5. Cool in pan on a wire rack for 15 minutes. Loosen edge from side of pan; cool for 30 minutes more. Remove side of the pan; cool cheesecake completely. Cover; chill for at least 4 hours or up to 24 hours before serving. (Cake may crack where caramel mixture is swirled in.)
  6. Before serving, heat reserved caramel mixture; drizzle over cheesecake. Sprinkle with chopped toffee bar. Makes 16 servings.
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Nutrition Facts (Brownie Caramel Cheesecake)

  • Per serving:
  • 433 kcal ,
  • 24 g fat
  • (14 g sat. fat ,
  • 111 mg chol. ,
  • 316 mg sodium ,
  • 48 g carb. ,
  • 1 g fiber ,
  • 9 g pro.

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