Chocolate Turtle Cheesecake
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Ingredients
Chocolate Crumb Pie Crust
| 1-1/2 cup | chocolate sandwich cookie crumbs | | 3 tbsp. | butter, melted |
Filling
| 7 oz. | caramels | | 1/4 cup | evaporated milk | | 3/4 cup | chopped pecans, divided | | 6 oz. | cream cheese, softened | | 1/2 cup | sour cream | | 1-1/4 cup | milk | | 1 | sm. pkg. chocolate instant pudding mix | | 1/2 cup | fudge topping |
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Instructions
Mix cookie crumbs with butter. Press into a 9-inch pie plate. Bake at 350°F for 6-8 minutes.
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 pecans. Pour into prepared 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 over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.
Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered until serving time.
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