Caramel Fudge Cheesecake
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| 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.
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