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| Chocolate
Turtle Cheesecake |
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1-7 ounce package caramels
¼ cup evaporated milk
¾ cup chopped pecans, divided
1-9 ounce chocolate crumb piecrust
2-3 ounce packages cream cheese, softened
½ cup sour cream
1¼ cups milk
1-3.9 ounce package chocolate instant pudding mix
½ cup fudge topping
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| Instructions: |
1. Place caramels
and evaporated milk in a heavy saucepan. Heat over medium-low heat,
stirring continually, until smooth, about 5 minutes. Stir in ½
cup chopped pecans. Pour into piecrust.
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 ¼ cup caramel topping over the cheesecake
instead of the fudge topping for a gooey sweet treat.
*This cheesecake can be made 1 day ahead through step 3. Cover loosely
with plastic wrap and decorate with pecans before serving.
TIPS: Nuts are easier to chop when they are warm. Heat in the microwave
on HIGH for 2 minutes or in a 325-degree oven for about 5 minutes.
*Put fudge topping in a resealable plastic bag, snip off a corner
of the bag, then pipe the topping over the pudding layer.
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| Category: Dessert |
| Recipe By:
Mary Doub |
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| Prep &
Cook Time: 1 - 1.5 hours |
| Level of Difficulty:
moderate-difficult |
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| Makes: |
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