Caramel Brownie Cheesecake
|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|
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DirectionsPreheat 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.