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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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(11-14) of 14 reviews

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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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