Brownie Turtle Cheesecake |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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This recipe is from the magazine put out by our electric co-op. The brownie crust is unique and so tasty. This is supposed to cool over night, but I always get impatient and just throw it in the freezer for an hour or so. Ingredients:
1 (15 ounce) box brownie mix (8-inch square pan size) |
1/3 cup oil |
3 tablespoons water |
1 egg |
1 (14 ounce) package caramels |
1/4 cup evaporated milk |
1 1/4 cups pecans, coarsely chopped |
2 (8 ounce) packages cream cheese |
1/2 cup sugar |
2 eggs |
4 ounces chocolate chips, melted |
Directions:
1. Preheat oven to 350.
2. Prepare the brownie mix according to package instructions using the oil, water, and egg. (Use whatever proportions your brownie mix calls for, that's just what mine called for!).
3. Pour into a greased 9 springform pan and bake for 20 minutes.
4. Allow to cool 10 minutes.
5. Meanwhile, melt the caramels and combine with the evaporated milk.
6. Pour this mixture over the brownie crust and sprinkle with the pecans.
7. Combine cream cheese and sugar, mixing well.
8. Add eggs, mixing by hand or on low speed until combined.
9. Stir in melted chocolate.
10. Pour into pan over pecans and bake 35-40 minutes or until center is set.
11. Cool 10 minutes on a wire rack, then run knife along edge to loosen but do not remove sides of pan.
12. Allow to cool completely, then chill overnight in fridge.
13. Remove from pan just before serving.
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