Chocolate Pecan Cheesecake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Mouths will water at the sight of this fast-to-fix pie! Chocolate and caramel make this creamy cheesecake a fabulous dessert. Christy Bowles - Garfield, AZ Ingredients:
25 caramels |
1/4 cup evaporated milk |
3/4 cup chopped pecans, divided |
1 chocolate crumb crust (9 inches) |
2 packages (3 ounces each) cream cheese, softened |
1/2 cup sour cream |
1-1/4 cups cold 2% milk |
1 package (3.9 ounces) instant chocolate pudding mix |
1/2 cup hot fudge ice cream topping, warmed |
Directions:
1. In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth; stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes.
2. Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans. Yield: 8 servings.
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