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Chocolate Caramel Cheesecake




Source of Recipe


the internet


List of Ingredients




1 (7-ounce) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans*, divided
1 (9-inch) chocolate crumb piecrust**
2 (3-ounce) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9-ounce) package chocolate instant pudding mix
1/2 cup fudge topping
2 large strawberry halves (optional)


* To make the pecans easier to chop, heat in the microwave on
HIGH for 2 minutes or in a 325F (165C) oven for 5 minutes.

** To save on time, a store bought piecrust can be used.
However, a homemade piecrust may be created using
chocolate sandwich cookies. Mix 1 1/2 cups cookie crumbs
with 3 tablespoons melted butter. Press into a 9-inch pie
plate. Bake at 350F (180C) for 6-8 minutes.

Recipe



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 piecrust.

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 with plastic wrap, 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 with plastic wrap, until serving time. Decorate with strawberry halves, if desired.

Makes 8 servings.