I've never made cheesecake before. Practice makes perfect! Our friend Moon requested I make this for him. I was more than willing...he's been such a good friend to us.
Like Julie Powell did, I too might have to put a donation box up so I can keep this blog going :)
Brownie Cheesecake with caramel & chocolate drizzle
1 (9 oz) pkg brownie mix
1 T cold water
2 (8 oz) pkg cream cheese, softened
1/2 C sugar
1 t vanilla
Preheat oven to 350 degrees. Grease spring form pan.
In a small bowl, mix together brownie mix as directed then add 1 egg and water. Spread into the greased pan. Bake 25 minutes.
Caramel sauce: Melt 1 (14 oz) pkg caramels, unwrapped with 1 (5 oz) can evaporated milk over low heat in heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 C of mixture. Pour the rest over the warm brownie crust.
In a large bowl, beat cream cheese, sugar and vanilla with electric mixer until smooth. Add eggs one at a time, beating well after each. Pour cream cheese mixture over caramel.
Bake cheesecake for 40 minutes. Chill in pan in refrigerator. When cake is thoroughly chilled, loosen by running a knife around the edge and remove the rim of the pan.
Chocolate glaze: In a double boiler over hot but not boiling water, mix 3/4 C semisweet chocolate chips, 3 T butter and 1 T light corn syrup. Stir until chips are melted and mixture is smooth. Then add 1/4 t vanilla if desired. Spoon mixture into Ziploc bag, squeeze the air out and seal. Now use scissors to cut a very small corner of the Ziploc bag. Now squeeze in a zigzag fashion over the cheesecake or each slice of cheesecake to plate.
Heat reserved caramel mixture, place in a Ziploc bag, squeeze the air out and seal. Now use scissors to cut a very small corner of the Ziploc bag. Now squeeze caramel in a zigzag fashion (just like you did for the chocolate) over the cheesecake or each slice of cheesecake to plate.
Just try not to eat the whole cheesecake in one sitting!