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Caramel Fudge Cheesecake
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1 (8-inch square pan size) box fudge brownie mix
1 (14 ounce) package caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
2 (1 ounce) squares semisweet chocolate, melted
2 (1 ounce) squares unsweetened chocolate, melted
Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
Prepare brownie batter according to package directions. Spread into prepared springform pan. Bake 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 cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake for 35 to 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.
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