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Caramel Fudge Cheesecake Recipe

Caramel Fudge Cheesecake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 35 min. + chilling YIELD:12 servings

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 large eggs, lightly beaten
  • 2 ounces unsweetened chocolate, melted and cooled

Directions

  • 1. 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).
  • 2. Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans.
  • 3. In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet.
  • 4. 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. Yield: 12 servings.

Reviews for Caramel Fudge Cheesecake

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MY REVIEW
Reviewed May. 8, 2016

"This is the worst recipe you have ever put out. 20 minutes is NOT ENOUGH TIME TO BAKE THE BROWNIE. Either a misprint or not tested thoroughly. The ingredients for this are expensive and to have to throw this runny , sloppy mess in the trash after all that work is really upsetting."

MY REVIEW
Reviewed Apr. 23, 2015

"Absolutley delicious! I made this for Easter (and actually made it gluten free) and had people request the recipe so they could make it the next day for a get-together!"

MY REVIEW
Reviewed Mar. 17, 2014

"This was absolutely delicious...my family raved over it...and even though my brownie was not completely done...that was the best part because of the fudginess! I will definitely be making this again!"

MY REVIEW
Reviewed Dec. 23, 2013

"I was very disappointed. This was made for a Christmas party and when I pre-cut the cheesecake before the party, I found the brownie crust was still raw! I am not an inexperienced baker so I'm not sure why everyone else raved about this recipe. Fortunately I had some cookies on hand to take to the party."

MY REVIEW
Reviewed Dec. 9, 2013

"I made a big mistake to cheat. I tried to substitute caramel for caramel ice cream syrup. BAD move! This was very good. Took it to work for a birthday. Everyone of course loved it. Can't go wrong with chocolate."

MY REVIEW
Reviewed Sep. 26, 2013

"Very good ! Next time I will cook the brownie just a little longer and maybe not use quite as much caramel. It was a hit at the birthday today"

MY REVIEW
Reviewed Sep. 18, 2013

"well I made this today have not tasted yet looks good but tried to take off pan bottom and caramel started to run out,but it looks delicious and my hubby likes choc and so do my grandkids so I'm sure it will get eaten up in a flash!!"

MY REVIEW
Reviewed Sep. 16, 2013

"This looks so good, I should have had the recipe yesterday, to serve at my dinner party.

But never the less, I will be trying this soon."

MY REVIEW
Reviewed Sep. 16, 2013

"This looks quite decadent! I haven't made it but had to rate it in order to post. I was wondering, has anyone tried this without using the chocolate? I am not a huge chocolate fan, and thought that omitting the chocolate and adding a bit of vanilla extract to the creamcheese mixture would make it less rich (which is what I like). I would drizzle some chocolate fudge over the top and sprinkle toasted chopped pecans over that."

MY REVIEW
Reviewed Aug. 22, 2013

"I already posted my review but after I did this I noted an ingredient listed in the ToH cookbook I used is not listed in this posting. In addition to the unsweetened chocolate the recipe in the book has 2 ounces of melted and cooled semi sweet chocolate as well. When I made it I used both chocolates. I also made two cheesecakes and the cheesecake which I allowed the brownie base to cool a bit more before adding the caramel and pecans didn't leak around the edges at all."

MY REVIEW
Reviewed Aug. 18, 2013

"For my oldest granddaughter's birthday I let her choose what she wanted for her birthday cake. She chose this recipe. I wanted to make two cheesecakes and only had one 18.4 oz brownie mix. The boxed brownies had cooking instructions for both 8x8 size and 11x7 size pans so I divided it into two springform pans. The brownie layer isn't quite as thick as pictured but it was still quite tasty and no one felt lacking in the brownie department. I did read the other reviews and kept the caramel layer away from the edges of the pan. I also saved a heaping T of the melted caramel and swirled it on top. It was easy to serve and came out of the pan beautifully. This cake was a huge hit. Everyone got wide eyed when taking their first bite then it was silent for a bit around the table. You know you have a successful dish when everyone is eating and no one is talking. I will definitely be making this many more times."

MY REVIEW
Reviewed Jun. 11, 2011

"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!"

MY REVIEW
Reviewed Jun. 11, 2011

"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!"

MY REVIEW
Reviewed Apr. 5, 2011

"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?"

MY REVIEW
Reviewed Mar. 30, 2011

"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."

MY REVIEW
Reviewed Feb. 21, 2011

"I used a chocolate crumb crust instead of the brownie crust & added an extra 2 ounces of chocolate. It was absolutely delicious!!"

MY REVIEW
Reviewed Dec. 7, 2010

"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'!"

MY REVIEW
Reviewed Sep. 7, 2009

"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!"

MY REVIEW
Reviewed Mar. 30, 2009

"I have a question about this recipe. Will the caramel layer become hard after it is refrigerated?"

MY REVIEW
Reviewed Feb. 24, 2009

"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)"

MY REVIEW
Reviewed Feb. 18, 2009

"

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. "

MY REVIEW
Reviewed Nov. 20, 2008

"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!"

MY REVIEW
Reviewed Mar. 4, 2008

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

MY REVIEW
Reviewed Feb. 14, 2008

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

 "

MY REVIEW
Reviewed Dec. 23, 2007

"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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