chocolate pecan cheesecake

Name: Chocolate Pecan Cheesecake
Prep time: 25 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 25 - caramels; 1/4 cup(s) evaporated milk; 3/4 cup(s) chopped pecans, divided; 1 - chocolate crumb crust (9 inches); 2 package(s) (3 ounces each) cream cheese, softened; 1/2 cup(s) sour cream; 1 1/4 cup(s) cold 2% milk; 1 package(s) (3.9 ounces) instant chocolate pudding mix; 1/2 cup(s) hot fudge ice cream topping, warmed

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 25 Min

cook time 45 Min

method Refrigerate/Freeze

Ingredients For chocolate pecan cheesecake

25

caramels
1/4 c

evaporated milk
3/4 c

chopped pecans, divided
1

chocolate crumb crust (9 inches)
2 pkg

(3 ounces each) cream cheese, softened
1/2 c

sour cream
1 1/4 c

cold 2% milk
1 pkg

(3.9 ounces) instant chocolate pudding mix
1/2 c

hot fudge ice cream topping, warmed

How To Make chocolate pecan cheesecake

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.
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