Caramel Fudge Cheesecake
Quick Cooking
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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
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. + cooling Bake: 35 min. + chilling
Ingredients:
- 1 package fudge brownie mix (8-inch square pan size)
- 1 package (14 ounces) caramels
- 1/4 cup evaporated milk
- 1-1/4 cups coarsely chopped pecans
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 2 squares (1 ounce each) semisweet chocolate, melted and cooled
- 2 squares (1 ounce each) unsweetened chocolate, melted and cooled
Directions:
Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on).
Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. In a large bowl, beat cream cheese and sugar. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet.
Bake for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing. Refrigerate leftovers. Yield: 12 servings.