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Chocolate Pecan Cheesecake

 Chocolate Pecan Cheesecake
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, AZ
8 ServingsPrep: 25 min. + chilling

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

  • 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.
  • 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.
  • Yield: 8 servings.
Nutritional Facts: 1 piece equals 548 calories, 28 g fat (10 g saturated fat), 41 mg cholesterol, 503 mg sodium, 68 g carbohydrate, 3 g fiber, 9 g protein.