Brownie Caramel Cheesecake Recipe

The first time I tried this recipe, I followed the instructions using caramels and evaporated milk. I made a standard brownie mix and baked it in a 10" springform pan coated with Pam. After baking the brownie layer, I sprinkled chopped pecans around the edges to prevent the caramel from leaking out. I added white chocolate chips before spreading the caramel layer and for the cheesecake layer, I used 3 packages of cream cheese, 3/4 cup of sugar, and 3 eggs as suggested by others. The cheesecake layer baked for 50 minutes and turned out perfectly. It was easy to remove from the pan and cut into slices. I decorated the top with caramel and fudge drizzles using a pastry bag. I recently made this recipe again, this time using La Lechera Caramel flavor. While it was easier to use, I personally prefer the taste of caramels with evaporated milk. I followed the same steps as before, and the cheesecake baked nicely. We will be tasting the results of this second batch on Mother's Day. Overall, this recipe is definitely a 5-star dish. Coming from a family of professional chefs and having baked for our restaurant for many years, I can attest to its deliciousness.

Wow, this cheesecake is absolutely divine! Following the advice of other reviewers, I used 3 blocks of cream cheese (2 full-fat, 1 low-fat), 1 1/2 tablespoons of vanilla, and 1/2 cup of sour cream for the cheesecake. The brownie bottom was made by preparing the brownies as directed for a cake-like texture, with the addition of 3/4 cup of chocolate chips. I spread the batter in my springform pan to create a 1/4 inch base and baked it for 15 minutes until the edges were set but the middle needed more time. After cooling completely, I used only 1/4 cup of evaporated milk with Werther's caramels for a thicker caramel layer. I chilled it in the fridge for about half an hour to set before adding the cheesecake mixture on top. Baking it in a water bath for 55 minutes and then letting it cool in the oven for an hour before refrigerating, I was quite nervous throughout the process, even squinting at the springform pan's sides, but to my delight, the caramel stayed put. A drizzle of Ghirardelli premade caramel and fudge added the finishing touch, making it look beautiful! The fudgy brownie crust was a hit, and everyone raved about how amazing it tasted. I will definitely be making this again soon; it was absolutely delicious!

I want to thank all the previous reviewers for their helpful tips. I decided to adapt this recipe to make individual cheesecakes using jumbo foil muffin cups. I used a brownie mix meant for a 13x9 pan, following the package directions. I divided the batter evenly between 18 muffin cups and baked them for 12 minutes. After baking, I added a tablespoon of melted caramel on top of each brownie. For the cheesecake part, I used 3 packages of 8 oz cream cheese, 3 eggs, 2 teaspoons of vanilla, and 1/2 cup of sugar. I divided the cream cheese mixture among the 18 cups and baked them for an additional 15 minutes. After letting the cheesecakes cool in the pan for 15 minutes, I topped each one with the remaining caramel. I skipped the chocolate fudge sauce, and the result was fantastic. These individual cheesecakes were easy to serve and perfect for transporting to parties or gatherings. Highly recommended!

Review: I followed the recipe exactly. I prepared the brownies as instructed on the package and they turned out perfectly - the toothpick test confirmed they were done. I also melted the caramels with evaporated milk according to the directions provided. However, instead of making a traditional baked cheesecake with eggs, I opted for a no-bake cheesecake using cream cheese, vanilla, sugar, and Cool Whip. This substitution worked out wonderfully. The brownies were not overcooked, and the combination was delightful. Due to my oven being broken, I used an air fryer for this recipe. I'm glad I tried this out and will definitely be making it again.

I made these as mini cheesecakes for a holiday party at work, using Ghirardelli Salted Caramel Brownie mix. The result was fantastic! I only used half of the mix since it's a 16oz package and the recipe called for 9oz. I also made the caramel sauce from scratch, but you could probably use the sauce that comes with the brownie mix as a shortcut. I reduced the cooking times by half for the mini cheesecakes, and they turned out great!

Rewritten Review: This cheesecake recipe has great potential, but it requires some tweaking. I followed the basic brownie mix instructions, using only 2/3 of the batter in a 10-inch springform pan for 10 minutes. For the caramel layer, I followed another subscriber's advice and mixed the caramels with 1/4 cup of evaporated milk. I then prepared the cheesecake layer with 3 8-oz cream cheese blocks, 3/4 cup sugar, three eggs, and 1 1/2 tbsp vanilla, poured it over the caramel, and baked it for 40 minutes with a water-filled pan in the oven. After baking, I let it sit in the oven with the door open for an hour.

What an incredible dessert! I made a scrumptious cheesecake using an 18-ounce Duncan Hines brownie mix, following the instructions on the package. Baking it for just 12 minutes was perfect. Using melted caramels with evaporated milk, following suggestions from other reviews, was a game-changer. I also opted for a 10-inch springform pan. Instead of the recipe's ingredients, I went with 3 packs of 8-ounce cream cheese, 3 eggs, 1 1/2 tsp vanilla, and 3/4 cup sugar. The layering of caramel and fudge topping on top was heavenly. Though the brownie crust was a bit firm to cut through, the taste was fantastic. This dessert was so indulgent and definitely worth the effort!

My mom and son are big fans of cheesecake, so I decided to make one last night. I used Duncan Hines Chewy Brownie mix and followed the package instructions to prepare it. I baked it for 18 minutes. Next time, I plan to use only half of the batter (unless you prefer a thicker crust). After letting the brownie and caramel mixture cool, I poured in all of the caramel mixture without any issues of it overflowing or burning, but I will add pecans around the edges next time because I love them. To prevent cracking, I placed a large pan of water on the rack below the cheesecake and baked it for 50 minutes. After chilling for 4 hours in the refrigerator, I ran a butter knife around the pan, released the springform, and the rim came off perfectly. For added freshness, I plan to top it with fresh strawberries next time to cut through some of the richness.

Making this dish was a breeze, and my family absolutely adored it. Next time, I might make a few small tweaks, like baking the crust for slightly less than 25 minutes to make it easier to cut, and possibly drizzling the caramel and fudge on top instead of creating a whole layer. The sweetness level was quite high, even for someone like me who has a sweet tooth, so a lighter touch with the sugar might be better.

Nice taste, but the caramel was too runny and the brownie was tough and hard to cut through. Unlikely to bake this recipe again.

Exciting to create, currently in the process of cooling.

I had a blast making this! It was a delightful experience. I prepared it as a dessert for my dad's birthday, and he absolutely loved it too! Looking forward to making it again soon.

This dish was incredibly tasty!! It was a hit with everyone!!

I absolutely adore this recipe! I feature it as a special in my restaurant, and it flies off the shelves with customers constantly requesting it. I bake it in a springform pan, cooking the brownie layer for around 8 minutes. If you're looking for a simple, delightful, and sophisticated dessert, this is the one to go for!

Fantastic recipe! It's a big hit every time I prepare it!

Tasty beyond words!

I'm unsure of what I might have done wrong as I followed the instructions exactly. I was preparing for an upcoming family dinner and decided to make a cheesecake. Unfortunately, it turned out to be a complete disaster. After attempting to eat it, we had to throw it out. I'm disappointed that it didn't turn out as expected, and I have no plans to give it another shot.