Caramel Fudge Cheesecake

Caramel Fudge Cheesecake

this is an advertising postcard for 'Keller Williams - Heritage Realty'
postmarked in 2007 with a machine stamp

Caramel Fudge Cheesecake Recipe

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

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.
Yield: 12 servings.