Caramel Brownie Cheesecake
·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
How to Make Caramel Brownie Cheesecake
- 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.