Caramel Fudge Cheesecake

Submitted by: Chrissy Garback

1 package fudge brownie mix (8-inch square pan size)
1 package (14oz) caramels
¼ cup evaporated milk
1¼ cups coarsely chopped pecans
2 packages (8oz each) cream cheese, softened
½ cup sugar
2 eggs
2 squares (1oz each) semisweet chocolate, melted
2 squares (1oz each) unsweetened chocolate, melted

Prepare brownie batter according to the package directions. Spread into a greased9-inch springform pan. Bake at 350 for 20 min. Cool for 10 min. 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 for 35-40 min. or until the center is almost set. Cool on a wire rack for 10 min. Run a knife around edge of pan to loosen; cool completely. Chill overnight. Remove sides of pan before serving. Store leftovers in refrigerator.

Yield: 12 servings

Time/Money Saver: Instead of cream cheese, sugar, eggs, and melted chocolate - use the premade cheesecake filling.