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Chocolate Pecan Cheesecake

Total Time

Prep: 25 min. + chilling

Makes

8 servings

Mouths will water at the sight of this fast-to-fix pie! Chocolate and caramel make this creamy cheesecake a fabulous dessert. —Christy Bowles, Garfield, Arizona

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 piece: 548 calories, 28g fat (10g saturated fat), 41mg cholesterol, 503mg sodium, 68g carbohydrate (47g sugars, 3g fiber), 9g protein.

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