Reviewed: Nov. 11, 2009

Outrageously, ridiculously rich and delicious! I wasn't quite sure what to expect from the layer of caramel, but it was wonderful - just kind of melded with the brownie layer. My Peruvian amorcito - who is not a lover of caramel - suggested that next time I substitute dulce de leche, which sounds good and would be easier than melting all those caramels. But again, as it stands, it's amazing!

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Catherine

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Reviewed: Nov. 8, 2009

This recipe did not turn out well for me. My main problem was the brownie layer. The finished product was just too gooey. I followed suggestions from others.... used a 10.5 oz brownie mix, cooked for 15 minutes and cooled slightly before adding the caramel layer and cream cheese layers. I cooked the cheesecake layer (in a water bath) for 45 mins and it turned out perfect but the brownie layer was a disaster. It was just too runny. I was embarassed to serve this to my guests. Will not make again.

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LovesToCook

Cooking Level: Expert

Living In: East Granby, Connecticut, USA

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Reviewed: Nov. 5, 2009

This is my go-to dessert for any function. Absolutely LOVE this cheesecake!

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Joni M.

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Reviewed: Nov. 1, 2009

I think I read too many reviews! I followed a few tips , 3 packs of cream cheese , pecans around the edge to keep the caramel from spilling out. It looked amazing , no one believed I made it . My only complaint is that after 20 minutes of cooking the brownie and then another 55 minutes of cooking the cream cheese the brownie was still totally raw , which made it hard to cut , but it was yummy!

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Micki0310

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

Kathy A was right on with her review. I followed her additions and it worked out really well. Only thing to add was she said "regular brownie mix," I bought a 22.5 oz. one and it was great. Used the nuts around the edge to keep the caramel from sticking, which worked great. Next time I would sprinkle them over the entire cooked brownie, b/c I did think it could use a little more pizazz. Next time I'm going jazz up the brownie a little more. But great recipe!!

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McZube

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Reviewed: Oct. 5, 2009

AWESOME!!!!! THATS ALL I CAN SAY

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slima

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Reviewed: Oct. 3, 2009

I found I prefer regular cheesecake because I only wanted to eat the top portion. it was not as 'carmelie' as I had hoped.

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SweetTooth

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Reviewed: Sep. 20, 2009

With my own alterations this was an awesome cheesecake that got rave reviews. I just followed the recipe that was on the box of the brownies. I also used one cup of sugar verse 1/2 and 2 tsp of vanilla verse only one. It is very important to cook the brownie for only ten minutes or depending on your oven up to 15. After taking it out of the oven be sure to let it cool. You can do this when the Carmel is cooling. Then put the caramel about 1/2 in away from the edges of the brownie so the caramel doesn't pour over onto the side of the brownie. Lastly place the cheese mixture on top of the caramel that is on top of the brownie and cook it for about 40-45 minutes. When it looks firm and is not bulling it is done. I recommend doing it this way verse the way the directions state. I have made this several times and this way works the best. Be prepared to get great compliments. There will be no left overs!!!!!!!!!!!!

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degenerate182tx

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Reviewed: Aug. 30, 2009

This was okay. The center of the brownie was gooey and the caramel layer oozed out. I may try this again using nuts around the edge as someone suggested and maybe using a larger pan so the brownie layer isn't so thick.

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char

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Reviewed: Aug. 16, 2009

I haven't made this, but I a friend made it for a party last week and it was AMAZING! I will be making it soon

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Jamie Verhoff

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Reviewed: Aug. 4, 2009

Mostly a disaster!!!

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Erica

Cooking Level: Beginning

Home Town: Springfield, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 30, 2009

I have made this cheesecake a couple times, and my family absolutely loves it. Being somewhat health conscious, though, I try to make it as low fat as possible using 1 pkg Betty Crocker low-fat brownie mix combined with 1/2 cup water (instead of egg and Tbsp water), fat-free evaporated milk, 2 pkgs of light cream cheese (Neufchatel), and 2 egg equivalent of egg replacer. I have yet to make it with fat free cream cheese or Splenda, but I think I may try it next time. My husband, who loves caramel desserts, goes crazy for this cheesecake and cannot believe it is made with the low-fat version of the ingredients.

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Christina

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Reviewed: Jul. 30, 2009

This is a fabulous recipe. I followed one of the suggestions and added nuts around the first layer to keep the caramel under control. I get asked for the recipe everywhere I take it.

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leah

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Reviewed: Jul. 27, 2009

Made this recipe EXACTLY as stated, comes out perfect! Garnish with chopped up toffee bits and caramel drizzle.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jul. 19, 2009

I LOVED this cheesecake!!! I made it three times in the past week. I recommend letting the caramel cool before adding the cheesecake. also it works better if you add the toppings to each individual piece instead of putting them on the whole thing

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kristinaamber08

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Reviewed: Jul. 17, 2009

We loved this cheesecake! I only have a 10 inch springform pan, so I used that. I made my own brownie for the 'crust', (Quick and Easy Brownie, scaled to 15 servings, baked for 25 mins). I used a bag of Kraft Caramel Bits so I didn't have to unwrap caramels. I increased the cheesecake portion as recommended by other reviewers, especially since I was using an even bigger pan. I decided to make it a day ahead to make sure it had time to chill sufficiently. Awesome dessert that I will make again!

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 16, 2009

I made this and my mother-in-law loved it. The one problem I had was keeping the two layers together. With the caramel in between the cheesecake wanted to slide off the brownie.

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PHATMOMMA1

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Reviewed: Jul. 7, 2009

This did NOT work out well for me! The brownie was hard and would not cut, along with the caramel, which was super sticky and equally difficult to cut. I followed the top reviewers and still wound up with a heavy, hard, mess of a cheesecake. Maybe I did something wrong? I'm not sure.

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messy_jessie

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

This was excellent with some changes. I made all of the batter according to the directions for brownies with a cake-like consistency from a 19 oz box of Duncan Hines Family Style Chewy Brownie Mix. I then used only 9 oz of the made up batter. Probably will up that slightly to 12 oz or so next time. Cooked it for 12 minutes. Let it sit briefly. Poured on the caramel. Used 3 bars of cream cheese, 3/4 cup sugar, and 1 1/2 tsps vanilla extract. Cooked 40 minutes in a water bath. Came out perfectly! I served it at a 4th of July party and had 3 requests (out of 4 couples) for the recipe! Everyone raved. Thanks!

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sarahc9

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Reviewed: Jun. 18, 2009

I used a 18 ounce box of brownie mix and mixed it according to the directions on the box. I poured a little over a half of the batter into a 9 inch springform pan. The rest of the batter I put in mini mini muffin tins and made brownie bites. I followed previous reviewers suggestions and used 3 pkgs of cream cheese (2 regular & 1 low fat), 3 eggs and 3/4 cups of white sugar and 1 tsp of vanilla. I baked the brownie crust for about 20 mins. Put on the caramel and used the trick of adding pecans around the sides so that the caramel wouldn't ooze out. Added the cream cheese mixture and baked in the oven for over an hour. I did use the pan with water method. The water pan was on a rack under my cheesecake. I have to say this cheesecake is better the next day. Very good and absolutely beautiful. Would make a nice gift. I had NO problems slicing the cheesecake. It was not rock hard like others have reported. Thanks for sharing !

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