Chocolate Turtle Cheesecake
Ingredients
- 1 (7 oz.) package caramels
- 1/4 cup evaporated milk
- 3/4 cup chopped pecans, divided
- 1 9-inch chocolate crumb pie crust
- 6 oz cream cheese, softened
- 1/2 cup sour cream
- 1 1/4 cup milk
- 1 (3.9 oz.) package instant chocolate pudding mix
- 1/2 cup fudge topping
Instructions
- 1
Place caramels and evaporated milk in a heavy saucepan. Heat over medium low heat, stirring continually until smooth, about 5 minutes. Stir in ½ cup chopped pecans. Pour into pie crust.
- 2
Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.
- 3
Drizzle fudge topping over pudding layer in a decorative pattern. For a quick way to drizzle the topping, put in a resealable plastic bag, snip off a corner of the bag, then pipe the topping over the pudding layer. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
- 2