Brownie toffee cheesecake

    Brownie toffee cheesecake

    294saves
    4hr30min


    508 people made this

    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!

    Ingredients
    Serves: 12 

    • 1 (415g) box brownie mix
    • 1 egg
    • 1 tablespoon cold water
    • 425g toffee sweets, unwrapped
    • 150ml evaporated milk
    • 2 (200g) tubs cream cheese, softened
    • 100g caster sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • chocolate fudge sauce, for drizzling

    Method
    Prep:30min  ›  Cook:1hr  ›  Extra time:3hr  ›  Ready in:4hr30min 

    1. Preheat oven to 180 C / Gas mark 4. Grease the bottom of a 23cm (9 inch) loose bottomed cake tin.
    2. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased tin. Bake for 25 minutes.
    3. 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.
    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 toffee mixture.
    5. 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.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews (5)

    3

    - 09 Sep 2010

    1

    Very sickly but delish! Might be better with 1 egg in cream cheese section tastes a bit eggy - 08 May 2014

    AemenOmairKhan
    0

    - Rated on - 02 Aug 2013

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