Chocolate Caramel Brownie Cheesecake

Allow me to introduce you to:

• 1 (9 ounce) package brownie mix
• 1 egg
• 1 tablespoon cold water
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1 (5 ounce) can evaporated milk
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup chocolate fudge topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
2. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

The only things I would change is took use HALF of a box of brownie mix & to cook it for 7-9 minutes, not 25. I also just used some store bought caramel topping & for the chocolate I made a ganache (recipe below). I would also recommend making it the day of, if possible. I made mine the night before & the brownie seemed to get a bit soggy from all the caramel.

Chocolate Ganach

Ingredients

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Note* You really only need about half or less than of the ganache for the cheesecake.