This dish is improved by using French’s® French-Fried Onions in place of the bread crumbs. These meatballs taste far better than the frozen type and are simple to make. Delicious with your preferred sauce or the usual cranberry/chili sauce.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch springform pan |
Ingredients
- 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
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chocolate fudge topping
Instructions
- 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.
Nutrition Facts
| Calories | 512 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 12 g |
| Sodium | 355 mg |
| Sugars | 43 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Fun to make still in the cooling process
It was so much fun to make!! I loved it. I was making it as a dessert for my dads bday he also loved it! Can’t wait to make it again.
I followed recipe. I made brownies as directed on package. Toothpick test done Melted the caramels with evaporated milk as directions called for. However; I did a no bake cheesecake, (cream cheese, vanilla, sugar & cool whip) instead of the baked cheesecake with eggs. Turned out wonderful. Brownies were not over done. Will have to make it again. I used an air fryer bc my oven is broke down.
Holy smokes! This cheesecake is delish! I took advice from other reviewers. I used 3 blocks of cream cheese (I did 2 full fat, 1 low fat). 1 1/2 tbs of vanilla and 1/2 cup sour cream for the cheesecake. For the brownie bottom I made the brownies according to the package for cakelike brownies and added 3/4 cup of chocolate chips. I poured the batter into my springform pan, enough to make about 1/4 inch bottom. Baked it for 15 minutes, the sides were set but the middle wasn’t completely done. I let it cool completely. I used only 1/4 cup of the evaporated milk with the caramels (I use Werther’s)…I wanted a thicker caramel center. I poured it onto the brownie and put it in the fridge to “harden” the caramel…about a half hour. Then poured my cheesecake mixture on top. I baked it in a water bath for 55 minutes then left it in the oven for an hour before cooling it on the counter and putting it in the fridge. I admit I was very nervous making this, and squinted while taking the side of my springform pan LOL. But the caramel did not ooze out. I drizzled it with caramel and fudge (I actually used Ghirardelli premade caramel and fudge for the drizzle). I looked beautiful! The brownie crust was more fudgy than “crusty” but that’s just what I wanted. Everyone said it tasted AMAZING! I will definitely make this again! Absolutely delicious!
This was so delicious!! Everyone loved it!!
I love this recipe. I make it for my restaurant as a special. It sells out fast and people ask for it all the time. I make it in a spring form pan and cook the brownie layer for about 8 minutes. If you want a easy delicious and elegant dessert, this is it!!!
Great recipe! Everyone LOVES this when I make it!
Delicious
I am not sire what I could have done wrong as I followed instructions to the letter. I was practicing for a family dinner coming up. My cheesecake was such a flop that I threw it out after we tried to eat it but could t . I am so sorry that it did not as it just looked decide to but not mine and I will not be doing a retry !!
Just delicious great melting of flavors. Now one of my favorites. There are comments about the brownie being too hard or over baked. The instructions are a bit confusing. There are no brownie mixes that are 9oz. Just purchase your favorite brownie mix, I used Duncan Hines Dark Chocolate Fudge Brownie mix, you then measure 9oz of the dry mix and follow this recipe’s instructions and not the instructions on the box. My wife feels the caramel is too overpowering, I personally like the strong caramel flavor. However, Kraft Caramels are now in 11oz bags, you can just use the 11oz bag and reduce the evaporated milk to 4 oz which should work just fine. I would still reserve 1/3 cup for the topping. Regarding comments about the caramel leaking out, those appear to be either adding too much evaporated milk or they over cooked it or had too high of a flame. I take it off the stove as soon as it is smooth.
My Carmel layer disappeared. It was tasty, but not pretty.
I just made these for the first time and was quite pleased. They look like they were professionally made – so pretty. I followed the instructions pretty closely. I did add a tsp of All Spice as someone suggested to the pumpkin mixture, and I did try freezing my cream cheese mixture. That didn’t go as well as planned. I think I’ll try the sandwich bag tip next time. I love pecans so next time I plan to double the amount of pecans. But seriously – what a great recipe. A little bit of work, but well worth it! I brought them to work and they were a hit! Even my picky teenager approved.
I just made these for the first time and was quite pleased. They look like they were professionally made – so pretty. I followed the instructions pretty closely. I did add a tsp of All Spice as someone suggested to the pumpkin mixture, and I did try freezing my cream cheese mixture. That didn’t go as well as planned. I think I’ll try the sandwich bag tip next time. I love pecans so next time I plan to double the amount of pecans. But seriously – what a great recipe. A little bit of work, but well worth it! I brought them to work and they were a hit! Even my picky teenager approved.
Delicious
I followed some suggestions from others, baked the brownie for 12 minutes, used LaLachera caramel spread, 3 packages of cream cheese, 3 eggs, 3/4 cup sugar and 2 tsp vanilla. Baked for 40 minutes then left in oven for 1 hour. Family raved over it.
Very good. I added another 1/4 c of sugar and I found that letting it sit for 2 days before eating is best. It gives a chance for the flavors to marry and is delicious.
I will not make it again. The brownie portion turned out to be too hard (due to too much baking).
I made mine in a 10″ spring form. Kraft Caramels come in 11oz pkg. Plenty of sauce even for those who added a lot to their plate. Definitely make 1 1/2 recipe. 24 oz cream cheese, 3/4 C sugar, 1 1/2 tsp vanilla and 3 eggs. That being said I would definitely make my Brownies cake like with the 3 eggs and bake 20 minutes. fudge recipe is a mess once caramel is poured on.
Very delicious , made it for the Super Bowl was a big hit!,
delicious
Based on the other reviews, I was afraid to over bake the brownie, so I baked it for 15 min. I actually used a jar of caramel instead of making it and had no running out or sticking problems. I increased the cheesecake layer ingredients by 1/3. Baked it all for about 55 minutes – it turned out great! Only thing I would change is to bake it a little longer – again, I was afraid the brownie would get hard! It maybe needed another 5-10 minutes? DELICIOUS!!