Caramel Brownie Cheesecake

Brandi Kirkpatrick


I spend my summers experimenting on my family. I was trying to find a recipe to duplicate one I had in a restaurant. So, thank goodness Taste of Home had a good recipe. This one came up and almost did in my family due to it's extreme richness, but many said it was worth it. I ended up having my students make it for a luncheon they hosted.

pinch tips: How to Cream Butter & Sugar






25 Min


45 Min




1 package fudge brownie mix (8 inch pan size)
1 package caramels (14 oz)
½ cup evaporated milk
1-¼ cup chopped pecans
2 packages (8 oz each) cream cheese, softened
½ cup sugar
2 eggs, lightly beaten
2 squares (1 oz each) semisweet chocolate, melted, cooled
2 squares (1 oz each) unsweetened chocolate, melted and cooled

Directions Step-By-Step

Preheat oven to 350 degrees. Prepare brownie batter according to package directions. Spread into a greased 9 inch springform pan. Place on a baking sheet. Bake for 20 minutes (do not overbake). 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.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Dairy
Regional Style: American