About this recipe:If this doesn't tempt you, I don't know what will! Use a brownie mix or your own favourite brownie recipe for the base, then smother it with a creamy toffee sauce and top with a cheesecake filling. Devine!
1 (415g) box brownie mix
1 tablespoon cold water
425g toffee sweets, unwrapped
150ml evaporated milk
2 (200g) tubs cream cheese, softened
100g caster sugar
1 teaspoon vanilla extract
chocolate fudge sauce, for drizzling
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Method Prep:30min › Cook:1hr › Extra time:3hr › Ready in:4hr30min
Preheat oven to 180 C / Gas mark 4. Grease the bottom of a 23cm (9 inch) loose bottomed cake tin.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased tin. Bake for 25 minutes.
Melt the toffees with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 80ml of this toffee mixture, and pour the remainder over the warm, baked brownie base.
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 toffee mixture.
Bake cheesecake for 40 minutes. Chill in tin. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the tin. Heat reserved toffee mixture, and spoon over cheesecake. Drizzle chocolate fudge sauce over the entire cheesecake for a nice finish.