Caramel Fudge Cheesecake

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 Recipe

Caramel Fudge Cheesecake

1 package fudge brownie mix (8 inch pan size)

1 package (14 oz.) caramels

¼ cup evaporated milk

1 ¼ cups coarsely chopped pecans

2 packages (8 oz. each) cream cheese, softened

½ cup sugar

2 Eggland’s Best Eggs, lightly beaten

2 oz. unsweetened chocolate, melted and cooled

Prepare brownie batter according to package directions.  Spread into a greased 9 inch springform pan.  Place on a baking sheet.  Bake at 350 F. 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.  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 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.             12 servings

 

(Recipe for Caramel Fudge Cheesecake came from tasteofhome.com)