Here's to National Cheesecake Day!

Happy National Cheesecake Day!  I had no idea!  Don't get me wrong, I am not complaining.  I love me some cheesecake.  The real heavy, can't handle but a sliver size slice, 'cause it's so rich kind of cheesecake!  In honor of this special day, no plain recipe will do.  How about combining two favorite desserts:  brownies and cheesecake?  The result is the recipe below.  Have a Happy Day!

**For best results, use a nonstick 9 inch springform pan**

(photo credit: AllRecipes)

Brownie Caramel Cheesecake Recipe

Ingredients
1 (9 ounce) package brownie mix (store brand is fine)
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.

2. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.

3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.