Chocolate Turtle Cheesecake
by Gretel de Caniz
Prep time: 0:30
SERVINGS
8 servings scale / convert
INGREDIENTS
1 pkg. (7 oz.) caramels
1/4 cup evaporated milk
3/4 cups chopped pecans divided
1 chocolate crumb pie crust
2 pkg. (3 oz. each) cream cheese, softened
1/2 cup sour cream
1-1/4 cup milk
1 pkg. chocolate instant pudding mix
1/2 cup fudge topping
INSTRUCTIONS
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 pie crust.
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 aver caramel layer, covering evenly. Chill, loosely covered, about 15 minutes.
Dizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
CHEF COMMENTS
Nuts are easier to chop when they are warm. Heat in the microwave on HIGH for 2 minutes.
Home made crust: mix 1-1/2 cups cookie crumbs with 3 tablespoons melted butter. Press into a 9-inch plate. Bake at 350°F for 6 to 8 minutes.
TAGS
cheesecakes, desserts, turtlecheesecake add tags
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1 Recipe Reviews
Anna
reviewed Chocolate Turtle Cheesecake
this cheese cake was buet my kids and I ate it like that!
