Ignoring all of that, I decided I was going to make a cheesecake for Thanksgiving. I wanted something more indulgent than just a regular cheesecake but something that also wasn’t going to take forever and ever to make. Usually I’m very wary of making caramel and baking with it, because it tends to run everywhere, but I decided to take my chances and I am so glad I did!
- 9 oz. packaged brownie mix
- 1 egg
- 2 tbsp. cold water
- 14 oz. individually wrapped caramels, unwrapped
- 5 oz. evaporated milk
- 2 8 oz. packages cream cheese, at room temperature
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 eggs
1. Preheat the oven to 350. Spray the bottom of a 9-inch springform pan, then line with parchment paper and spray that. Make sure to spray the ring of the pan as well.
2. Whisk together the brownie mix (just the powdered part), egg and water until smooth. Spread evenly into the prepared pan. Batter will just reach the sides. Tap the pan gently on the counter to even the mixture.
3. Place the springform pan on top of a baking sheet and bake for 25 minutes.
4. Meanwhile, combine the unwrapped caramels and evaporated milk in a medium saucepan over low heat. Stir frequently until the caramels have melted completely. Reserve 1/3 cup of the mixture.
5. Once the brownie bottom has cooked, spray the sides of the pan again with nonstick spray then pour the remaining caramel on top. Let sit.
6. In the bowl of your stand mixer, beat the cream cheese and sugar together until smooth. Add in the eggs one at a time, beating well after each addition. Add in the vanilla.
7. Pour the cream cheese mixture on top of the caramel and spread evenly. Tap the pan on the counter again to even the mixture.
8. Return to the oven and bake for 40 minutes or until set. Let cool for 10 minutes then refrigerate until fully chilled.