Saturday, April 22, 2017


This recipe is not ready to eat in an hour but it only takes about half an hour of time to prepare. It needs to chill overnight so it is a great make-ahead dessert. I have had this recipe probably 15 to 20 years. I got it from an old Reiman magazine.

i package (8-inch pan size) fudge brownie mix
1 pkg (14-oz) caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 pkgs (8-oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs, lightly beaten
2-oz unsweetened chocolate, melted and cooled

Bake at 350 degrees.
Grease a 9-inch springform pan; set aside.

Prepare brownie mix according to the package directions. Spread into the prepared pan; place on a baking sheet. Bake at 350 degrees for 20 minutes. Remove from oven and place on a wire rack for 10 minutes - leave the oven on.

While brownie cools, in a microwave-safe bowl, melt the caramels with the evaporated milk. Pour melted caramels over the brownie and sprinkle pecans over the caramel.

In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat on low speed just until combined. Stir in the melted chocolate. Pour mixture over the pecans and return pan to the baking sheet.

Bake at 350 degrees for another 35-40 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a thin knife around the edge of the pan to loosen; allow to cool for a an hour.

Refrigerate cheesecake overnight. Remove sides of pan, slice and serve. Return any leftovers to the refrigerator.

Yield: 12 servings.
Note: This is the picture I saved with the recipe.

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