Chocolate Turtle Cheesecake

Click to see photo

This luscious cheesecake may be made 1 day ahead through step 3. Cover loosely with plastic wrap and refrigerate. Add topping and decorate with pecans before serving.

INGREDIENTS


1 (7-ounce) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans,
divided
1 (9-inch) chocolate crumb
piecrust
2 (3-ounce) packages cream
cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9-ounce) package chocolate
instant pudding mix
1/2 cup fudge topping

  • Nuts are easier to chop
    when they are warm. Heat
    in the microwave on HIGH
    for 2 minutes or in a 325
    degree F oven for about 5
    minutes.
  • Looking for a quick way to
    drizzle the fudge topping?
    Put it in a resealable plastic
    bag, snip off a corner of the
    bag, then pipe the topping
    over the pudding layer.

DIRECTIONS

  1. Place caramels and
    evaporated milk in a
    heavy saucepan. Heat
    over medium-low heat,
    stirring continually, until
    smooth, about 5 minutes.
    Stir in 1/2 cup chopped
    pecans. Pour into piecrust.
  1. Combine cream
    cheese, sour cream and
    milk in a blender.
    Process until
    smooth. Add pudding
    mix; process for about
    30 seconds longer.


  1. Pour pudding mixture
    over caramel layer,
    covering evenly. Chill,
    loosely covered, until set,
    about 15 minutes.
  1. Drizzle fudge topping
    over pudding layer
    in a decorative pattern.
    Sprinkle top of cake with
    remaining pecans. Chill,
    loosely covered, until
    serving time.

ICE CREAM DESSERT!

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