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Caramel Fudge Cheesecake




Source of Recipe


Sunday Dinner


List of Ingredients




1 pkg fudge brownie mix (8 inch square pan size)
1 pkg (14 ounces) caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 pkgs (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
2 squares (1 ounce each) semisweet chocolate, melted
2 squares (1 ounce each) unsweetened chocolate, melted


Recipe



Heat oven to 350 F. 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 350 F. 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. Yield: 12 servings