Chocolate Pecan Cheesecake

By á-2700

Ingredients

• 25 caramels
• 1/4 cup evaporated milk
• 3/4 cup chopped pecans, divided
• 1 chocolate crumb crust (9 inch)
• 2 pkg. (3 oz each) cream cheese, softened
• 1/2 cup sour cream
• 1 1/4 cups cold 2% milk
• 1 pkg. (3.9 oz) instant chocolate pudding mix
• 1/2 cup hot fudge ice cream topping, warmed

Preparation

Step 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 mins.

Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 mins.; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 min. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans.