Caramel Fudge Cheesecake
Cheesecake featuring a brownie base, caramel layer, and chocolate cheese filling.
Ingredients
fudge brownie mix
1 package (8-inch square pan size)
caramels
1 package (14 ounces)
evaporated milk
1/4 cup
pecans (coarsely chopped)
1-1/4 cups
cream cheese (softened)
2 packages (8 ounces each)
sugar
1/2 cup
eggs (lightly beaten)
2
semisweet chocolate (melted and cooled)
2 squares (1 ounce each)
unsweetened chocolate (melted and cooled)
2 squares (1 ounce each)
Instructions
1
Prepare Crust
Prepare brownie batter according to the package directions. Spread into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on).
2
Make Filling
Meanwhile, in a microwave-safe bowl, melt the caramels with milk. Pour over brownie crust; sprinkle with pecans. In a large mixing bowl, beat cream cheese and sugar. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans.
3
Bake and Chill
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 one hour longer. Refrigerate overnight. Remove sides of pan.
