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It's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. -Brenda Ruse, Truro, Nova Scotia
This recipe is:
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Originally published as Caramel Fudge Cheesecake in Quick Cooking December 2000, p31
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Reviewed on Jun. 11, 2011 by mauishores
This is one of our favorite cheesecakes. Be sure to lightly spray the springform pan so the brownie layer doesn't stick to the bottom. For the caramels, use Kraft or Brach's - the kind you unwrap in individual squares. DO NOT spread the caramel all the way to the edge of the cheesecake -- be sure to leave about an inch at least between the caramel and the edge of the pan otherwise the caramel will bake and stick to the sides of the pan and will become very hard. It goes great with a hot cup of coffee or tall glass of ice-cold milk!
Reviewed on Apr. 05, 2011 by tinwoman06
Okay, so I'm not a baker. This cheesecake tasted great, but I had several problems -- first, the brownie layer stuck to the bottom of the springform pan, very difficult to "scrape" off the pan. Second, the caramel layer did get hard and difficult to cut. What did I do wrong? Any suggestions?
Reviewed on Mar. 30, 2011 by katbyter
It tastes amazing, but it is a mess. Make sure you don't try using jarred caramel sauce, or it will be even more messy. Very rich.
Reviewed on Feb. 21, 2011 by mfrances
I used a chocolate crumb crust instead of the brownie crust & added an extra 2 ounces of chocolate. It was absolutely delicious!!
Reviewed on Dec. 07, 2010 by senzascusa
I made this when I first saw it in the mag. AMAZING! I made my own brownie base. And for those unsure of what caramels to buy--honestly, unwrapping those seperate packages is so time consuming. It is virtually easier to make your own caramel which is seriously a piece of cake, even if you've never made it. Its just sugar, butter and cream and super simple. I would rather make it then unwrap all those packs and wonder whether I'm buying the right ones! Google for a recipe. There are tons.On person remarked the caramel comes out the edge, but that is actually charming and looks 'pretty'!
I made this when I first saw it in the mag. AMAZING! I made my own brownie base. And for those unsure of what caramels to buy--honestly, unwrapping those seperate packages is so time consuming. It is virtually easier to make your own caramel which is seriously a piece of cake, even if you've never made it. Its just sugar, butter and cream and super simple. I would rather make it then unwrap all those packs and wonder whether I'm buying the right ones! Google for a recipe. There are tons.
On person remarked the caramel comes out the edge, but that is actually charming and looks 'pretty'!
Reviewed on Sep. 07, 2009 by glbmom57
This was excellent! I only made one change, I did not use pecans since I am not a nut fan. I would also suggest maybe trying to keep the caramel more towards the center, it made the edges difficult to cut. all in all though, one of the best I have made in awhile!
Reviewed on Mar. 30, 2009 by dnaleri
I have a question about this recipe. Will the caramel layer become hard after it is refrigerated?
Reviewed on Feb. 24, 2009 by debrahunt
to answer the ist question, Kraft Caramels, The square ones which are wrapped individually are the best kind, I have also used the craft caramel bits (sold in the baking aisle)
Reviewed on Feb. 18, 2009 by login
Hi Shaunie I want to make this cheesecake since long time but don't know what type of caramel I should buy. Looked into candy isle in grocery store but very confuse since I have never made any caramel dessert.hoping to hear from you. Thanks Meera.
Hi Shaunie
I want to make this cheesecake since long time but don't know what type of caramel I should buy.
Looked into candy isle in grocery store but very confuse since I have never made any caramel dessert.hoping to hear from you.
Thanks
Meera.
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