Time 4h30m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. 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. 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. 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.
Number Of Ingredients 10 Steps:
Preheat oven to 350˚degrees F. Grease the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. 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. 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. 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.
Yield 8 Number Of Ingredients 10 Steps:
Pre-heat oven to 350 degrees and grease the bottom of a 9" springform pan. In a small bowl, mix together brownie mix, egg, and cold water. Spread in the bottom of the greased pan and bake for 15-18 minutes. Remove from the oven. Melt the caramels with the evaporated milk in a saucepan over medium heat. Stir frequently, until it it is smooth. Pour 2/3 of the caramel mixture over the baked brownies, reserving 1/3 to pour over the top of the cheesecake at the end. In a large bowl, beat cream cheese, sugar, and vanilla together until smooth. Add in the eggs one at a time, beating well between each one. Pour cream cheese over caramel mixture. Bake the cheesecake for 50 minutes, still at 350 degrees. Remove from oven and let it chill in the pan. Heat the reserved caramel and fudge topping, and pour over cheesecake before serving.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. 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. 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. 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.
Time 3h15m Yield 8 servings Number Of Ingredients 6 Steps:
Beat cream cheese and sugar in large bowl with whisk until blended. Gently stir in 2 cups COOL WHIP and 1-1/2 cups brownie pieces. Spread 1/4 cup caramel topping onto bottom of pie crust; cover with cream cheese mixture. Refrigerate 3 hours or until firm. Top with remaining COOL WHIP just before serving. Sprinkle with remaining brownie pieces; drizzle with remaining caramel topping.
Time 4h30m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. 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. 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. 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.
Time 2h45m Yield 24 serving(s) Number Of Ingredients 15 Steps:
Heat oven to 325°F; grease bottom of 13x9-inch pan. In large bowl, combine all base ingredients; beat until dough forms. Press lightly in bottom of greased pan. In large bowl, combine cream cheese and 1/3 cup peanut butter; beat at low speed until smooth. Add sugar, flour, sour cream and vanilla; beat until blended. Add 2 eggs one at a time, beating just until blended. Pour filling over base. In small heavy saucepan, combine caramels and 3 tablespoons whipping cream. Cook and stir over low heat until caramels are melted and mixture is smooth. Drop spoonfuls of caramel sauce randomly over filling. For swirl effect, pull knife through batter in wide curves; turn pan and repeat. Bake at 325°F for 35 to 45 minutes or until center is set and edges are light golden brown. Cool 30 minutes. Refrigerate 1 hour before serving. Just before serving, in small bowl, combine 1/2 cup whipping cream and powdered sugar; beat until stiff peaks form. Pipe whipped cream rosettes or spoon dollops of whipped cream on each serving. Store in refrigerator.
Time 7h20m Yield 16 servings Number Of Ingredients 7 Steps:
Heat oven to 350°F. Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Also, spray 9-inch springform pan with cooking spray. Prepare brownie batter as directed on package; pour evenly into prepared pans. Bake 25 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool 30 min. Microwave caramels, cream and 3/4 tsp. salt in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and sauce is well blended, stirring every 20 sec. Remove 1/4 cup caramel sauce; pour into separate microwaveable bowl, then refrigerate until ready to serve cheesecake. Cool remaining caramel sauce 15 min. Heat oven to 325°F. Beat cream cheese and sugar in medium bowl until creamy. Blend in remaining caramel sauce. Add eggs, 1 at a time, mixing on low speed after each just until blended. Use foil handles to remove brownie from square pan; cut into 1/2-inch pieces. Reserve 1 cup brownie pieces for later use. Gently stir remaining brownie pieces into cream cheese mixture; pour over brownie layer in springform pan. Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top cheesecake with reserved brownie pieces. Microwave reserved caramel sauce 15 sec. or just until warmed; drizzle over cheesecake. Sprinkle with remaining salt.
