Tuesday, May 13, 2008

Caramel Fudge Cheesecake

1 package fudge brownie mix (8 inch square pan size)
1 package (14 oz) caramels
1/4 C evaporated milk
1 1/4 C coarsely chopped pecans
2 packages (8 oz each) cream cheese, softened
1/2 C sugar
2 eggs
2 squares (1 ounce each) semisweet chocolate, melted
2 squares (1 oz each) unsweetened chocolate, melted

Prepare brownie batter according to the package directions. Spread into a greased 9 inch spring-form pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes on a wire rack. Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. In a mixing bowl, combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake at 350 degrees for 30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool completely. Chill overnight. Remove sides of pan before serving. Store leftovers in the refrigerator.

I made this for the first time on Mother's Day 2008. It turned out really well, and was not as difficult as I feared. It was very rich and yummy, but you definitely need to like chocolate!

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