Fudgy Caramel Cheesecake Recipe

1 box mix for fudge brownies (8 inch square pan size box)

Preheat oven to 350 degrees. Prepare brownie mix according to package directions and spread into a 9 inch spring form pan that has been sprayed with non-stick cooking spray. Bake for 20 minutes at 350 degrees and allow to cool on a wire rack.

Filling:

2 (8 ounce) packages cream cheese, softened

1/2 cup granulated sugar

2 eggs at room temperature

1 (14 ounce) package caramels

1/4 cup evaporated milk

1 and 1/4 cups coarsely chopped pecans

2 (1 ounce) squares semi-sweet chocolate, melted

2 (1 ounce) squares unsweetened chocolate, melted

Combine the evaporated milk and caramels in a microwavable bowl and heat until melted. Check after every minute and stir to insure even melting. Pour over brownie crust and sprinkle with pecans.

With electric mixer on medium speed, combine cream cheese and sugar until well blended. Add the eggs, one at a time, beating on low speed just until combined. Stir in melted chocolate and pour over pecans. Bake for 35 to 40 minutes or until the center is almost set.

Run a knife around edge of pan to loosen cake from pan but don't remove the rim. Cool to room temperature and then refrigerate for at least 4 hours. Remove rim of pan before serving.

Serves 16.

Fudgy Caramel Cheesecake Recipe-->Gourmet Cheesecake Recipes