Taste of Home
Caramel Fudge Cheesecake
TOTAL TIME: Prep: 30 min. Bake: 35 min. + chilling
YIELD: 12 servings.
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
Ingredients
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1 package fudge brownie mix (8-inch square pan size)
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1 package (14 ounces) caramels
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1/4 cup evaporated milk
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1-1/4 cups coarsely chopped pecans
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2 packages (8 ounces each) cream cheese, softened
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1/2 cup sugar
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2 large eggs, room temperature, lightly beaten
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2 ounces unsweetened chocolate, melted and cooled
Directions
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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).
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2.
Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans.
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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.
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4.
Bake until center is almost set, 35-40 minutes. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cool. Remove sides of pan.
Nutrition Facts
1 piece: 635 calories, 38g fat (13g saturated fat), 90mg cholesterol, 369mg sodium, 69g carbohydrate (51g sugars, 3g fiber), 10g protein.
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