Caramel Fudge Cheesecake

By brandyc

Ingredients

• 1 package fudge brownie mix (8-10 square pan size)
• 1 package (14 oz.) caramels
• 1/4 cup evaporated milk
• 1-1/4 cups coarsely chopped pecans
• 2 packages (8 oz. each) cream cheese, softened
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 2 squares (1 oz. each) semisweet chocolate, melted and cooled
• 2 squares (1 oz. each) unsweetened chocolate, melted and cooled

Details

Servings 12

Preparation

Step 1

Prepare brownie batter according to package directions. Spread into a 9-inch springform pan. Place pan on a baking sheet. Bake at 350-degrees for 20 minutes. Place pan on wire rack for 10 minutes (leave oven on).

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. Return pan to baking sheet.

Bake for 35-40 minutes or until center is almost set. Cool pan 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.