Chocolate Pecan Cheesecake
- 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
- 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.
- 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.
caramels, milk, pecans, chocolate, cream cheese, sour cream, milk, chocolate pudding, cream topping
Taken from www.tasteofhome.com/recipes/chocolate-pecan-cheesecake/ (may not work)