Chocolate Turtle Cheesecake
7 oz.
pkg. caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
9-inch chocolate crumb piecrust
2 3 oz. pkgs. cream cheese, softened
1/2 cup sour cream
1 1/4 cup milk
3.9 oz. pkg. chocolate instant pudding mix
1/2 cup fudge topping
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 mixture into piecrust.
Combine cream cheese, sour cream and milk in a blender or whisk together well.
Process until smooth. Add pudding mix: Process for about 30 seconds. Pour
pudding mixture over caramel layer, covering evenly.
Chill, loosely covered, until set, about 15 minutes.
Drizzle fudge topping over pudding layer in decorative pattern. Sprinkle top of
cake with remaining pecans.
Chill, loosely covered, until serving time.
Chef’s Tips
Drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge topping
for a gooey sweet treat.
This luscious cheesecake may be made one day ahead. Cover loosely with plastic
wrap and refrigerate. Add topping and decorate with pecans before serving.
