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Chocolate Turtle Cheesecake


1 x 14 ounce bag caramels
1 x 5 ounce can evaporated milk
1 cup chopped pecans, divided
1 x 9 inch chocolate crumb piecrust
3 ounces cream cheese, softened
cup sour cream
cup milk
1 x 3.9 ounce box instant chocolate pudding mix
cup fudge topping


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 piecrust.

Combine cream cheese, sour cream and milk in a 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.

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