Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.
Combine cream cheese, sour cream and milk in a mixing bowl. Use a blender and blend until smooth. Add pudding mix and blend for about 30 seconds.
Pour pudding mixture over caramel mix in pie crust, covering evenly. Chill, for about 15 minutes.
Drizzle hot fudge sauce over cheesecake and sprinkle remaining pecans over top. Place back in the refrigerator until ready to serve.
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Email Recipe
Chocolate Turtle Cheesecake
Serves 12
Ingredients:
1 package caramels, 7 oz.
1/4 cup evaporated milk
1 cup chopped pecans
1 chocolate crumb piecrust, 9-inch
4 oz cream cheese
1/2 cup sour cream
1 1/4 cups milk
1 package chocolate instant pudding mix
Hot fudge sauce, for topping
Directions:
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.
Combine cream cheese, sour cream and milk in a mixing bowl. Use a blender and blend until smooth. Add pudding mix and blend for about 30 seconds.
Pour pudding mixture over caramel mix in pie crust, covering evenly. Chill, for about 15 minutes.
Drizzle hot fudge sauce over cheesecake and sprinkle remaining pecans over top. Place back in the refrigerator until ready to serve.
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