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Caramel Fudge Cheesecake Recipe

Caramel Fudge Cheesecake Recipe photo by Taste of Home

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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

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Caramel Fudge Cheesecake Recipe

Prep: 30 min. + cooling Bake: 35 min. + chilling

Yield: 12 Servings

30 35 65

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. Refrigerate leftovers. Yield: 12 servings.

Originally published as Caramel Fudge Cheesecake in Quick Cooking December 2000, p31

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Caramel Fudge Cheesecake

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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 Jun. 11, 2011 by mauishores

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'!

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.

Reviewed on Nov. 20, 2008 by lilokiegurl

I have made this cheesecake and it is great but I love to tinker with things. I omitted the pecans and chocolate for the filling and made it plain. I did not expect the reaction I would get. I am asked to make it for every occasion that comes along!

Reviewed on Mar. 04, 2008 by TDL363

I made this for an Anniversary dinner, it was incredible...even better after it chilled for 2 days. The best I have found yet!!!!

Reviewed on Feb. 14, 2008 by artist55

DId you use 2 squares or 4? I wasn't sure if there is a misprint or not in the recipe. It looks great!

Reviewed on Dec. 23, 2007 by shaunie1

i made this and all my friends died when they tasted it now they all want me to make it for them but i charge them until they larn how to make it

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