Caramel Brownie Cheesecake!

 

 

Hi everyone! Happy Saturday! Today (as I said in my last post) I made a cheesecake! The base is a chocolate chip brownie and separating the base and the actual cheesecake is a thick layer of caramel. It took about three hours to make, including preparation, cooking and cooling. I found this recipe on allrecipes.co.uk and it gave really good instructions to follow. So here's the recipe and I hope you enjoy this post!:)

Ingredients:

• 1 box of brownie mix. 
I used tescos own range brownie mix and it worked really well! I think it was about £1 or something so it wasn't that expensive!

• 3 medium eggs.

• 1 tablespoon of cold water.

• 425g of toffee sweets. 
I used just over two packets if again tescos own dairy toffee sweets!

• 150mls of evaporated milk.

• 400g of cream cheese.
I used just under two tubs of full fat Philadelphia cream cheese. You're best weighing it out though just to make sure!

• 100g of caster sugar.

• 1 teaspoon of vanilla extract.


Method:

1) Pre-heat your oven to 140 C and grease the bottom of a 9-inch loose bottomed cake tin.

2) In a small bowl, mix together brownie mix, one egg and one tablespoon of cold water. Spread into the greased tin and bake for around 15-20 minutes.

3) While the brownie mix is baking, melt the toffees with the evaporated milk over a low heat in a saucepan. Make sure to stir often to avoid the toffee from sticking to the saucepan. When the mixture has a smooth consistency, pour 80mls of the mixture into a small bowl and leave aside for later for pouring over the cheesecake. 

4) By this time your brownie mixture should be ready to come out. When you take the mixture out of the oven, turn the oven temperature up to 180 C because the cheesecake requires a higher temperature to cook at.  Don't worry if the mixture still feels uncooked because it will be going in the oven again with the rest of the cheesecake. Pour the rest of the toffee mixture over the brownie and make sure it covers it right to the edges.

5) In a large bowl beat together the cream cheese, sugar and vanilla with an electric mixer until smooth. Add your eggs one at a time making sure to mix well between each addition. Pour cream cheese mixture over toffee mixture.

6) Bake cheesecake for around 40 minutes or until whenever you feel like it's ready to be taken out. Chill in the tin and when the cake is thoroughly chilled, loosen by running a knife around the edge and then remove the rim of the tin. Heat reserved toffee mixture for around 30 seconds in the microwave and pour it over the cheesecake. Make sure you cover the top of the cake entirely with the toffee mixture.


And that's it! You should try making this because it is so easy and my family have told me it tastes really good! Here are some pictures of my cheesecake:

Thanks for reading,
CoffeeQueen x