Recipe information
Ingredients for - Chocolate Pecan Cheesecake
1. 25 caramels -
2. 1/4 cup evaporated milk -
3. 3/4 cup chopped pecans, divided -
5. 2 packages (3 ounces each) cream cheese, softened -
7. 1-1/4 cups cold 2% milk -
9. 1/2 cup hot fudge ice cream topping, warmed -
How to cook deliciously - Chocolate Pecan Cheesecake
1. Stage
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. Stage
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.
