This was a fantastic cheesecake! I even used a gluten-free brownie mix! (The Gluten Free Pantry mix - got it at Walmart Supercenter for much cheaper than the health food stores). I followed the directions on the box, and baked it only 15 min (as my oven bakes slower. 10 min would probably be more accurate otherwise). I used about 2/3 of the mix as it was a larger box. Just baked up the rest in a very small cakepan. As per the advise of the others, I used 3 blocks of cream cheese, 3 eggs, and 3/4 c. sugar. I also waited to pour the cream cheese mixture onto the carmel layer until it had a chance to cool a while and was of a stiffer consistancy. I also let the cheesecake stand in the oven after I shut it off for 3 hours after the 40 min cook time. This really helps it to firm up with no browning or cracking. It was perfect! The one thing that I would have done differenty, is to wait until the cheesecake is totally chilled before removing the springform ring. I did not have this option, as I was needing to bring it with me sooner than expected. Over all a real keeper! Thanks and GOD Bless! :-)

This is the best dessert I have ever made! I made it twice in one week (one for family; one for work) and both groups raved about it. One coworker even said it was better than the special order cheesecake his catering company used to order when he worked there. He was very impressed. The brownie bottom was very nice with the cheesecake. The best advice I can give is, the more time you let the caramel harden, the better. The first time I made it the caramel sat longer and the cheesecake was easy to spread on top. The second time the caramel didn't sit as long and it was hard to spread the cheesecake. The caramel oozed up the sides, but I covered it up with cheesecake and it was still fabulous. I used the advice of another person and made more cheesecake (3 cream cheese, 3 eggs, 3/4 suger, 1 tsp vanilla). Based on the amount of cheesecake I had to work with using three, I can't imagine the original recipe makes enough.

I have made this recipe many times, and people are always impressed. In fact, most people think that i bought it insead of made it! I agree with increasing the cream cheese, i always want more of the cheesecake layer.

cooked the brownie layer as stated, but it became really hard...i could see just using caramel topped in a squeeze-bottle rather than going through the trouble of baby-sitting melting caramels...overall, not a great cheesecake.

This cheesecake is amazing! You only need a very small piece because it is very rich. I used the brownie recipe from the Brownie Bottom Cheesecake from this site because i didn't have a boxed brownie mix. It was very good. I added some pecans to the brownie bottom before baking. I baked it at 300 F for 18 min. I used a 10-inch pan. I followed another reviewers suggestion and baked the cheesecake in a water bath. I baked it for another 40 min. at 300 F. I added chopped pecans to the top of cake before adding the toppings. I used only about a 1/3 cup chocolate topping. I will definately make this again!

I made this for my daughter's birthday at her request, I took one bite and I thought that it was amazing, I used Duncan Hines family style brownie mix following the directions on back of box for the chewy brownies, Then I followed the recipe as written. It turned out great! Definately a keeper! (I saw somewhere that if you dip your knife in warm water and wipe dry, it will make cutting your cheesecake much easier to cut.)Thanks for a great recipe!!

I made this, and although it looked very pretty, I made some chocolate covered strawberries and put on top, it didn't taste very good at all :( Thanks for the try though!

I wish I had read further back in the reviews before making this. I used a regular brownie box that was 19.5 ounces and it was way too much. Next time I will use one box of brownie mix for two cheesecakes. I'll also increase the amount of filling. This was amazing. The best cheesecake I've ever had. For those that are having a problem with a rock hard crust, don't cook it all the way at the beginning. It'll become overcooked and be crunchy.

Just okay. Caramel harded so much in fridge it was hard to cut through.

Love this recipe! We used caramels that we can get in Japan and about 4 oz. evaporated milk- they worked great. Also took others' advice and used 3 packs cream cheese; 3 eggs; 3/4 c sugar; 1 t. vanilla. Cooked it for 40 minutes at 325 and left it in the oven with the door unopened for an hour. No cracks- beautiful. When I pulled it out and ran a knife around it, it released from the sides perfectly. A great recipe!

This cheese cake was a hit. I will definitley be serving this one again. Next time I will use more cream cheese. It is one of our new favorites.

Tasted oh so good. Did make alot of changes, I just a pilsbury dough brownie mix that had chucks of chocolate in it (it was good brownie mix!!!) I baked it for about 15 minutes. I let things cool before layering so they wouldn't all mix together. I lined the outside of pan with foil and put in a "bath". But I honestly can't remember how long I cooked it for I think I followed the cheesecake tips. It got ate, fast. The only reason I'm not giving it a 5 star is cuz all the changes.

Yum!!! I even made some changes to make the calorie count a bit lower and still it was so good! I used a whole 13x9 brownie mix and only added the eggs and water that it called for, I baked it for 15 min. removed and squirted on a little caramel ice cream topping. I used one fat free cream cheese and one 1/3 less fat cream cheese and then drizzled a bit of caramel sauce and chocolate syrup on top-so tasty! I also used a 10" pan-thats all I have! Only a few cracks on top! My husband proclaimed this to be the best cheesecake I've made (okay, so I have only made a couple) but I will make this again!

Delicious!! I found the boxed Jiffy brownies at the grocery store and that worked great. I took the advice of others and didn't use as much caramel as the recipe called for, and I'm glad I did. It was super rich and super delicious!

This was excellent! The only problem I had was that the caramel filling was not very thick and it oozed down under the brownie part then stuck to the pan. Next time I think I will make the caramel filling thicker. Overall very good. They thought I bought it!

Pretty good. I made this for a Thanksgiving dessert this year. The only problem I had with it was that the brownie crust was a bit overcooked and hard to cut through, since it has to go into the oven twice. It was still a hit, and I will try it again!

This was a disaster for me. I followed others' suggestions and baked Betty Crocker brownie mix brownies for 10 mins, and when I took the sides off the springform pan, the brownie just glooped out--didn't cook for long enough at all! Next time (if there is one) I will definitely be baking the brownie for the full 25 minutes!