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Chocolate Turtle Cheesecake Recipe

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This recipe for Chocolate Turtle Cheesecake, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 7, 2006


1 (14-ounce) package caramels
1 (5-ounce) can evaporated milk
1 1/4 cups chopped pecans, divided
1 (9-inch) chocolate crumb pie crust
1 (3-ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup milk
1 (3.9-ounce) package chocolate instant pudding mix
1/2 cup fudge topping

Nuts are easier to chop when they are warm. Heat in the microwave on HIGH for 2 minutes or in a 325F oven for about 5 minutes.

Looking for a quick way to drizzle the fudge
topping? Put it in a resealable plastic bag, snip off a corner of the bag, then pipe the topping over the pudding layer.

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




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