caramel brownie cheesecake
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.
prep time
25 Min
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- - 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
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Step 1Preheat 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).
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Step 2Meanwhile in a microwave bowl , melt the caramels with milk. Pour over brownie crust; sprinkle with pecans.
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Step 3In 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.
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Step 4Run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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