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Caramel-Brownie Cheesecake Recipe

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This recipe for Caramel-Brownie Cheesecake is from The Ginn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 ¾ cup vanilla wafer crumbs
1/3 cup butter, melted
1 (14 oz) package caramels
1 (5 oz) can evaporated milk
2 ½ 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

Directions:
Directions:
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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