Caramel Brownie Cheesecake
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|1 pkg||fudge brownie mix (8 inch pan size)|
|1/2 c||evaporated milk|
|1 1/4 c||chopped pecans|
|2 pkg||(8 oz each) cream cheese, softened|
|2||eggs, lightly beaten|
|2 oz||semisweet chocolate, melted, cooled|
|2 oz||unsweetened chocolate, melted and cooled|
Burley, ID (pop. 10,345)
Member Since Oct 2010
My students made this for a luncheon we hosted at school. It's for those who love chocolate, brownies, and cheesecake! Make sure to slice thin pieces or you will go into chocolate overload.
Preheat oven to 350°. Prepare brownie batter according to package directions. Spread into a greased 9 inch springform pan. Place on a baking sheet. Bake for 15 minutes. Place on a wire rack for 10 minutes (leave oven on).
Meanwhile in a microwave bowl , melt the caramels with milk. Pour over brownie crust; sprinkle with pecans.
In a large mixing bowl, beat cream cheese and sugar. Add eggs; beat at 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 set. Cool on a wire rack for 10 minutes.
Run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.