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Caramel Fudge Cheesecake

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
12 ServingsPrep: 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 ounces 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.
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