Chocolate Turtle Cheesecake

Posted by on May 18, 2007 in Blog | 0 comments

Chocolate crumb pie crust

  • 1 ½ c chocolate sandwich cookies, crushed
  • 3 T melted butter

Press into a 9-inch pie plate. Bake at 350 for 6 to 8 minutes.

Filling & topping ingredients

  • 1 7-oz pkg caramels
  • ¼ c. evaporated milk
  • ¾ c. chopped pecans
  • 2 3-oz pkgs cream cheese, softened
  • ½ c. sour cream
  • 1 ¼ c. milk
  • 1 (3.9-oz) instant chocolate pudding mix
  • ½ c. fudge topping

Prepare crust and set aside. Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in ½ c. chopped pecans. Pour into pie crust, spreading evenly. Combine cream cheese, sour cream and milk in a blender (or use the whisk attachment on an electric mixer), blend until smooth. Add pudding mix; blend for about 30 seconds longer, or until well blended and smooth. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping* over pudding layer in a decorative pattern. Sprinkle tope of cake with remaining pecans. Chill, loosely covered , until ready to serve. *A quick easy way to drizzle the fudge topping ~ pour topping into a small ziplock bag and seal. Clip one corner and squeeze the topping onto the cheesecake. (This works great for the filling of deviled eggs, too!)

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.