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
Caramel Fudge Cheesecake
Caramel Fudge Cheesecake
Prep Time
30 min
Cook Time
35 min
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, room temperature, 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 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.
- 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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