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Chocolate turtle cheesecake

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Ingredients/Components

pkg - 1 oz
milk
sour cream - 1/2 c
evaporated milk - 1/4 c
9 oz
chopped pecans, divided - 3/4 c
fudge topping - 1/2 c
9-inch chocolate crumb pie crust - 1 item

How to make chocolate turtle cheesecake:

Make Ahead: 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.

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 pie crust.

2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix. Process for about 30 seconds longer.

3. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

4. 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.

Cook'n Xpress: Nuts are easier to chop when they are warm. Heat in the microwave on High for 2 minutes or in a 325° 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.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.

Rating:

3.8

Average rating: 3.8, total votes: 8

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