Caramel Brownie Cheesecake
Yields: 1 (9-inch) cheesecake
1 3/4 cups vanilla wafer crumbs (about 60 cookies)
1/3 cup melted butter or margarine
1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
2 1/2 cups coarsely crumbled brownies
24 ounces cream cheese, softened
1 cup firmly packed brown sugar
3 large eggs
1 (8 ounce) carton sour cream
2 teaspoons vanilla extract
Garnishes: whipped cream, chocolate lined
wafer rolls, chocolate coffee beans, caramel
syrup or chocolate syrup
Combine vanilla wafer crumbs and butter; firmly press onto bottom and 2 inches
up sides of a lightly greased springform pan. Bake at 350 degrees F for 5
minutes. Let cool on a wire rack.
Combine caramels and evaporated milk in a small heavy saucepan; cook over low
heat, stirring often, until caramels melt. Pour caramel mixture over crust.
Sprinkle crumbled brownies over caramel.
Beat cream cheese at medium speed on an electric mixer until fluffy. Gradually
add brown sugar, mixing well. Add eggs, one at a time, beating after each
addition, just until blended. Stir in sour cream and vanilla. Pour batter over
brownies in crust.
Bake at 350 degrees F for 50 minutes to 1 hour or until almost set. Remove from
oven. Let cool to room temperature on a wire rack. Remove sides of pan. Garnish
NOTE: You can buy pre-packaged, unfrosted brownies from a bakery, or make your
favorite box or scratch recipe. Bake, cool, and crumble enough to make 2 1/2