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 cheesecake lovers.
What You Need:
(Makes: 12 servings)
1 package of fudge brownie mix (8-inch square pan size)
1 package (14 ounces) of caramels
1/4 cup of evaporated milk
1 & 1/4 cups of coarsely chopped pecans
2 packages (8 ounces each) of cream cheese, softened
1/2 cup of sugar
2 eggs, lightly beaten
2 ounces of unsweetened chocolate, melted and cooled
What to Do:
STEP 1) Prepare the brownie batter according to package directions. Spread into a greased 9 inch springform pan. Place on a baking sheet. Bake at 350 degrees for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on).
STEP 2) 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.
STEP 3) Bake for 35 to 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.
STEP 4) Enjoy!