"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate Turtle Cheesecake Recipe

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This recipe for Chocolate Turtle Cheesecake, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (7 oz.) package caramels
1/4 c. evaporated milk
3/4 c. chopped pecans, divided
1 (9-inch) chocolate crumb piecrust
2 (3 oz.) pkgs. cream cheese, softened
1/2 c. sour cream
1-1/4 c. milk
1 (3.9 oz.) pkg. chocolate instant pudding mix
1/2 c. fudge topping

Directions:
Directions:
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 c. chopped pecans. Pour into piecrust. Combine cream cheese, sour cream and milk in blender. Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Personal Notes:
Personal Notes:
1. This can be made 1 day ahead of time. Just leave the fudge topping and pecans until serving.
2. Can substitute caramel topping for fudge topping.
3. Nuts are easier to chop when they are warm. Heat in the microwave on high for 2 minutes.
4. Create a homemade crust with chocolate sandwich cookies. Mix 1 1/2 c. cookie crumbs with 3 T. melted butter. Press into a 9-inch pie plate. Bake at 350 for 6-8 minutes.

 

 

 

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