Brownie Caramel Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 package Betty Crocker low-fat brownie mix1/2 cup water14 oz package caramels, unwrapped160 mL can fat-free evaporated milk500g light cream cheese (Neufchatel), softened1/2 cup white sugar1 teaspoon vanilla extract2 egg equivalent of egg replacer (i.e. En-R-G or Kingsmill)
Preheat oven to 350F. Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix and water. Spread into the greased pan. Bake for 12 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan, stirring, until smooth.
Reserve approx. 1/3 cup of this caramel mixture.
Pour the remainder over the warm crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
Add egg replacers, beating well after each addition.
Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan.
To serve, heat reserved caramel mixture and spoon over cheesecake.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl, mix together brownie mix and water. Spread into the greased pan. Bake for 12 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan, stirring, until smooth.
Reserve approx. 1/3 cup of this caramel mixture.
Pour the remainder over the warm crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
Add egg replacers, beating well after each addition.
Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan.
To serve, heat reserved caramel mixture and spoon over cheesecake.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 264.3
- Total Fat: 8.0 g
- Cholesterol: 17.2 mg
- Sodium: 287.9 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 0.9 g
- Protein: 6.0 g
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