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Caramel Brownie Cheesecake

  • 1 1/2 c. graham cracker crumbs
  • 1 Tbsp. sugar
  • 1/2 c. butter, melted
  • 2 1/2 c. crumbled brownies
  • 3 (8 oz.) pkg. cream cheese, softened
  • 1 c. brown sugar
  • 3 eggs
  • 1 c. sour cream
  • 2 tsp. vanilla
  • 1 (14 oz.) pkg. caramels
  • 1 (5 oz.) can evaporated milk

Preparation:

Combine crumbs, sugar and butter. Press firmly into bottom and 2" up sides of greased 9" springform pan. Sprinkle brownies over crust. Beat cream cheese 2 minutes; gradually add brown sugar. Add eggs one at a time, beating after each addition just until blended. Stir in sour cream and vanilla. Pour half of cream cheese mixture over brownies. Melt caramels and milk together; pour over cream cheese. Top with remaining cream cheese. Bake at 350° for 50-60 minutes. Outside should be set, but center should jiggle a little when gently shaken. Let cool 15 minutes. Loosen crust from edges of pan with knife. Allow to finish cooling. Chill 4 hours before serving.