Caramel Fudge Cheesecake

SUBMITTED BY: Taste of Home's Fast Family Favorites

"It's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel, which always satisfies both chocolate lovers and cheesecake lovers."

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SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (10.25 ounce) package fudge brownie mix
1 (14 ounce) package caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 eggs
2 (1 ounce) squares semisweet chocolate, melted
2 (1 ounce) squares unsweetened chocolate, melted

DIRECTIONS

Prepare brownie batter according to the package directions. Spread into a greased 9-in. springform pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes on a wire rack.
Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle 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 350 degrees 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. Chill overnight.
Remove sides of pan before serving. Store leftovers in the refrigerator.