Attention chocolate lovers, this cheesecake is for you. A chocolate cheesecake with nuts and caramel so delectable, so easy.
- 9” Pie Pan (Fat Daddio’s PIE-9)
- 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.