"The belly rules the mind."--Spanish Proverb

Caramel-Brownie Cheesecake Recipe

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This recipe for Caramel-Brownie Cheesecake, by , is from The Ginn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cybil Ginn


1 cup vanilla wafer crumbs
1/3 cup butter, melted
1 (14 oz) package caramels
1 (5 oz) can evaporated milk
2 cup coarsely crumbled unfrosted brownies
3 (8 oz) packages cream cheese, softened
1 cup light-brown sugar
3 large eggs
1 (8 oz) container sour cream
2 tsp vanilla
Garnishes: whipped cream, chocolate-lined wafer rolls, chocolate coffee beans

Combine vanilla wafer crumbs and butter; firmly press into bottom and 2 inches up sides of a lightly greased 9-inch spring-form pan. Bake at 350 for 5 minutes. Cool on a wire rack.

Combine caramels and milk in a small heavy saucepan; cook over low heat, stirring often, until caramels melt. Pour caramel mixture over crust. Sprinkle crumbled brownies over caramel.

Beat cream cheese at medium speed with an electric mixer 2 minutes or until fluffy. Gradually add brown sugar, mixing well. Add eggs, 1 at a time, beating after each addition just until blended. Stir in sour cream and vanilla.

Pour batter over brownies in crust. Bake at 350 for 50 minutes to 1 hour or until almost set. Remove from oven; cool to room temperature on a wire rack. Cover and chill at least 4 hours. Gently run a knife around edge of cheesecake to release sides of pan, carefully remove pan. Garnish, if desired.




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