Gayle Callen author
Home About Gayle Bookshelf News & Events Essays Fun Stuff Contact
Caramel Fudge Cheesecake


Brownie base (for an 8 in. squ. pan) (or use a box mix)
just under 1/2 c. unsweetened cocoa powder 2 eggs
2 tbs. oil 1 tsp. vanilla
1/2 c. butter, melted 1/2 c. flour
1 c. sugar 1/4 tsp. salt
Other Ingredients
1 package (14 oz) caramels 1/2 c. sugar
1/4 c. evaporated milk 2 eggs
1 1/4 c. coarsely chopped pecans 2 squares ( 1 oz each) semisweet chocolate, melted
2 - 8 oz packages cream cheese, softened 2 squares (1 oz each) unsweetened chocolate, melted

Mix the brownie ingredients together, or if using a box mix, prepare according to the package directions. Spread into a greased 9" springform pan. Bake at 350o for 20 minutes, if box mix, and 10 minutes if using the above recipe. Cool for 10 minutes on a wire rack. Meanwhile, melt caramels with milk in the microwave. Pour over brownie crust; springle with pecans. In a mixing bowl, combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake at 350o for 35-40 minutes, or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool completely, then chill overnight. Remove sides of pan before serving. Store leftovers in the fridge. Makes 12 servings. ~~ Home
About Gayle ~~ BookShelf ~~ News & Events ~~ Essays ~~ Fun Stuff ~~ Contact
Copyright © Gayle Callen