Attention chocolate lovers. This chocolate cheesecake with nuts and caramel is so delectable, you will think you ended up in heaven.
9" prepared chocolate pie crust
Measuring cups & spoons
Caramels (7 oz), 1 pkg
Evaporated milk, 1/4 cup
Chopped pecans, divided, 1 cup
9" Chocolate pie crust, 1 ea
Cream cheese, softened (3 oz ea), 2 pkgs
Sour cream, 1/2 cup
Milk, 1 1/4 cup
Instant chocolate pudding mix (3.9 oz), 1 pkg
Fudge topping, 1/2 cup
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring constantly, until smooth... about 5 minutes. Stir in 1/2 cup of chopped pecans. Pour over the pie crust.
Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds longer.
Pour cheese/pudding mixture over caramel layer, cover evenly. Chill, loosely covered until set... about 20-30 minutes.
Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle remaining pecans over top. Chill, loosely covered until time to serve.