Chocolate Pecan Cheesecake Recipe

3.5 4 7
Chocolate Pecan Cheesecake Recipe
Chocolate Pecan Cheesecake Recipe photo by Taste of Home
Publisher Photo

Chocolate Pecan Cheesecake Recipe

Read Reviews
3.5 4 7
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Chocolate Pecan Cheesecake in Simple & Delicious January/February 2010, p54

Nutritional Facts

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

  • 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
  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. Yield: 8 servings.
Originally published as Chocolate Pecan Cheesecake in Simple & Delicious January/February 2010, p54

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Reviews forChocolate Pecan Cheesecake

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MY REVIEW
lvarner User ID: 35803 225755
Reviewed May. 2, 2015

"This has a great flavor combo! It is a pain unwrapping all those caramels but it's worth it for the end procuct. It's a nice pie to serve to company since it can be made ahead of time."

MY REVIEW
Dianaore User ID: 1737743 153903
Reviewed Jun. 27, 2012

"Of course I will say it again, mine never looks like the photo. My fudge wouldn't drizzle but that was okay. I think where I went wrong on this was buying the low fat cream cheese so it lacked that really rich taste as well as wasn't as firm as I expected. I also got the off brand of caramels and think that the off brand lead to mine not having that wonderful caramel taste either. I guess if you are going to eat the calories go for it with the full cream cheese not the low fat. I also would look for a second recipe as you only use 1/4 cup of the evaporate milk."

MY REVIEW
dfore2004 User ID: 858791 97700
Reviewed Mar. 3, 2010

"excellent. very rich and chocolatey."

MY REVIEW
mreilly615 User ID: 2340136 172383
Reviewed Feb. 6, 2010

"Wow! Wow! Wow! This was excellent. It was easy to make and everyone in the family loved it. Go ahead and make it, you won't be disappointed."

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