Caramel fudge cheesecake I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. From Brenda Ruse, Truro, Nova Scotia.

Ingredients

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, lightly beaten

2 squares (1 ounce each) semisweet chocolate,

melted and cooled

2 squares (1 ounce each) unsweetened

chocolate, melted and cooled

Method 

Prepare brownie batter according to the package directions. 

Spread into a greased 9-in. springform pan. Place pan on a baking sheet.

Bake at 350° for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on).

Meanwhile, in a microwave-safe bowl, melt the caramels with milk.

Pour over brownie crust; sprinkle with pecans. In a large mixing bowl, beat cream cheese and sugar. Add eggs; beat on low speed just until combined.

Stir in melted chocolate. Pour over pecans. Return pan to baking sheet.

Bake for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool one hour longer.

Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.