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Caramel-Brownie Cheesecake




Source of Recipe


My recipe


List of Ingredients




1 3/4 Cups Vanilla Wafer Crumbs
¼ Cup plus 1 Tablespoon Butter, melted
1 Pkg. Caramels (14 oz)
1 Can Evaporated Milk (5 oz)
2 Cups Coarsely Crumbled Unfrosted Brownies*
24 Oz. Cream Cheese, softened
1 Cup Firmly Packed Brown Sugar
3 Large Eggs
1 Carton Sour Cream (8 Oz.)
2 Teaspoons Vanilla Extract
Garnishes:
Whipped Cream
Chocolate-lined Wafer Roll Cookies

*Buy prepacked unfrosted brownies from a bakery, or prepare your favorite mix; let cool and crumble enough to yield 2 cups.


Recipe



Combine vanilla wafer crumbs and butter, stirring well. Press mixture firmly in bottom and 2 inches up sides of a 9-inch springform pan. Bake at 350 degrees for 5 minutes; cool completely on a wire rack.

Combine caramels and 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 of an electric mixer 2 minutes or until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating just until blended. Stir in sour cream and vanilla.

Pour batter into prepared crust. Bake at 350 degrees for 50 to 60 minutes or until cheesecake is almost set. Remove from oven, and let cool to room temperature on a wire rack. Cover and chill at least 4 hours.

Remove sides of springform pan; garnish, if desired.