CARAMEL FUDGE CHEESECAKE
It's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. -Brenda Ruse, Truro, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place 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 caramels with milk. Pour over brownie crust; sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cool. Remove sides of pan.
Nutrition Facts : Calories 635 calories, Fat 38g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 369mg sodium, Carbohydrate 69g carbohydrate (51g sugars, Fiber 3g fiber), Protein 10g protein.
VANILLA BEAN CHEESECAKE FUDGE BROWNIES WITH SALTED CARAMEL
Betty Crocker ultimate fudge Premium brownie mix is the base for a multi-layered bar that's crowned with caramel sauce and sea salt.
Provided by Angie McGowan
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square or 11x7-inch pan with shortening or cooking spray.
- In large bowl, beat Brownie ingredients with whisk as directed on box until smooth. Pour batter into pan; spread evenly.
- In small bowl, beat cream cheese, eggs and vanilla seeds with electric mixer on low speed until smooth. Spoon over brownie batter in pan. Use knife to cut cheesecake mixture into brownie batter, creating slight swirl pattern.
- Bake 40 to 45 minutes or until brownies pull away from sides of pan. Cool 10 minutes.
- Spread caramel sauce over brownies. Sprinkle with sea salt. Cool completely, about 1 hour.
- For bars, cut into 4 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
PRALINE CHEESECAKE WITH HOT FUDGE CARAMEL SAUCE
A tempting indulgent dessert--nothing beats the flavors of pecans, buttery caramel and rich chocolate. From Land O Lakes.
Provided by looneytunesfan
Categories Cheesecake
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 300°F Lightly grease sides only of 10-inch springform pan. Stir together all crust ingredients except 1/2 cup toffee bits in medium bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
- Meanwhile, combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. (DO NOT OVER BEAT.) Pour over crust. Bake for 65 to 70 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.
- Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan, uncovered, until thoroughly chilled (3 to 4 hours). Cover; refrigerate until serving.
- Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes). Boil 3 minutes. Remove from heat.
- Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.
- Just before serving, microwave sauce on HIGH, stirring every 30 seconds, until warm (30 seconds to 1 1/2 minutes).
- Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan. To serve, dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.
Nutrition Facts : Calories 462.8, Fat 32.4, SaturatedFat 16.5, Cholesterol 131, Sodium 285.6, Carbohydrate 39.6, Fiber 0.6, Sugar 33.2, Protein 6
CARAMEL FUDGE CHEESECAKE
Make and share this Caramel Fudge Cheesecake recipe from Food.com.
Provided by LizCl
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine brownie mix, 1/4 water, 1/4 cup oil and 1 egg. Stir with spoon about 50 strokes until well blended.
- Spread into a greased 9 inch springform pan.
- Bake at 350 degrees for 20 minutes.
- Cool for 10 minutes.
- In microwave, melt caramels with milk. Pour over brownie crust. Sprinkle with pecans.
- Combine the cream cheese and sugar; mix well.
- Add eggs, beating on low speed just until combined. Stir in melted chocolate.
- Bake at 350 degrees for 35 to 40 minutes.
Nutrition Facts : Calories 643.4, Fat 39.6, SaturatedFat 15.1, Cholesterol 98.3, Sodium 325.3, Carbohydrate 68.5, Fiber 2.7, Sugar 48.9, Protein 10.3
CARAMEL FUDGE CHEESECAKE
It's hard to resist fudgy crust, crunchy pecans and gooey caramel? Just delicious!
Provided by Anita Hoffman
Categories Other Desserts
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Combine brownie mix, 1/4 cup water, 1/4 cup oil and 1 egg. Stir with spoon about 50 strokes until well blended. Spread into a greased 9 inch spring form pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes.
- 2. In microwave, melt caramels with milk. Pour over brownie crust. Don't spread caramel mixture all the way to edge of cheesecake. Sprinkle with pecans.
- 3. Combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just till combined. Stir in melted chocolate.
- 4. Bake at 350 degrees for 35-40 minutes. or until center is almost set. Cool on a wire rack for 10 minutes. Run a knife around the edge of pan to loosen; cool one more hour. Refrigerate overnight. Remove sides of pan.
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