Chocolate Turtle Cheesecake
1 (14-oz) pkg caramels
1 (5-oz) can evaporated milk
1-1/4 cups chopped pecans, divided
1 (9-inch) chocolate crumb pie crust
1 (3-oz) pkg cream cheese, softened
1/2 cup sour cream
1/4 cup milk
1 (3.9 ounce) pkg chocolate instant pudding mix
1/2 cup fudge topping
Place caramels and evaporated milk in heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1 cup chopped pecans. Pour into pie crust.
Combine cream cheese, sour cream and milk in 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.
Variation: Drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat.
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