Chocolate Turtle Cheesecake

• 1  (7-oz) package caramels
• 1/4 cup evaporated milk
• 3/4 cup chopped pecans (divided use)
• 1 (9") chocolate crumb pie crust
• 2 (3-oz) pkg cream cheese, soft
• 1/2 cup sour cream
• 1 1/4 cups  milk
• 1 (3.9-oz) pkg chocolate instant pudding mix
• 1/2 cup fudge topping

Method

Place caramels and evaporated milk in a heavy saucepan.  Heat over med-low heat, stirring continually, until smooth, about 5 minutes.

Stir in 1/2 cup chopped pecans.  Pour into pie crust.

Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix and process for about 30 seconds longer.  

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 top of cake with remaining pecans. Chill, loosely covered, until serving time.

Nuts are easier to chop when they are warm.  Heat in the microwave on HIGH for 2 minutes or in a 325F oven for about 5 minutes.

Cake may be made 1 day ahead through step 3.  Cover loosely with plastic wrap and refrigerate.  Add topping and decorate with pecans before serving.

Variation:  Drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat.  Put the fudge topping in a resealable plastic big, snip off a corner of the bag, then pipe the topping over the pudding layer.

Serves: 12

Contributor: Pat Ciesla

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