Caramel Brownie Cheesecake
Caramel Brownie Cheesecake, a decadent dessert that's perfect for any special occasion.
Ingredients
- 1 ¾ cups Vanilla Wafer Cookies crushed (I used Nilla Wafers)
- ⅓ cup Butter melted
- 1 14 oz package Caramel candies
- 1 5 oz can Evaporated Milk
- 2 cups baked Brownies crumbled
- 3 8 oz packages, Cream Cheese, softened
- 1 cup firmly packed Light Brown Sugar
- 3 large Eggs
- 1 8 oz container Sour Cream
- 2 tsp Vanilla extract
To Garnish:
- Whipped Cream
- Chocolate shavings
Instructions
- Preheat oven to 350°F. Lightly grease 9 inch springform pan.
- Combine the crushed Vanilla wafer cookies with the melted Butter and press in the bottom and up about 2 inches of sides of springform pan.
- Bake in 350°F preheated oven for 5 minutes. Remove from oven and cool.
- In a small saucepan, add in the Milk and Caramels and cook over low heat, stir often until the caramels have melted.
- Pour the Caramel mixture over the crust to create your first layer.
- For the second layer, sprinkle the crumbled Brownies over the Caramel layer.
- In a large bowl, using an electric mixer, beat the Cream Cheese at medium speed for about 2 - 3 minutes or until fluffy. Add in the Brown Sugar gradually and mix well.
- Add in the Eggs, one at a time, and beat well after each addition until blended.
- Fold in the Sour Cream and Vanilla extract, then pour the Cream Cheese filling over the Brownie layer to make the final layer.
- In a preheated 350°F oven, bake cheesecake for 50 - 60 minutes or until almost set.
- Carefully remove from oven and allow to cool to room temperature for about 1 hour. Then cover and chill in the refrigerator for at least 4 hours.
- Once chilled, remove the sides of pan.
- If desired, garnish with Chocolate shavings, Whipped Cream, Toasted Pecans or Nuts of choice or Chocolate syrup.
