Caramel Fudge Cheesecake
- 1 pkg. fudge brownie mix (for an 8-inch square pan)
- 1 pkg. (14 oz.) caramels
- 1/4 cup evaporated milk
- 1-1/4 cup coarsely chopped pecans
- 2 pkg. (8 oz. each) cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 2 oz. semisweet chocolate, melted
- 2 oz. unsweetened chocolate, melted
- Heat oven to 350F.
- Prepare brownie batter according to the package directions.
- Spread into a greased 9 inch springform pan.
- Bake for 20 minutes.
- Cool for 10 minutes on a wire rack.
- Meanwhile, melt the caramels and the milk over very low heat.
- Pour over the brownie crust.
- Sprinkle with pecans.
- In a mixing bowl, combine the cream cheese and sugar; mix well.
- Add eggs and beat on low speed just until combined.
- Stir in the melted chocolate.
- Pour over the pecans.
- Bake at 350F for 35-40 minutes or until the center is almost set.
- Cool on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen.
- Cool completely.
- Chill overnight.
- Remove sides of pan before serving.
- Store the leftovers in the refrigerator.
brownie mix, caramels, milk, pecans, cream cheese, sugar, eggs, semisweet chocolate, unsweetened chocolate
Taken from www.foodgeeks.com/recipes/18910 (may not work)