Meals Matter

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Contributed By: DCC
Easy Everyday Cooking

Caramels and chocolate at their best.

Ingredients

1 pkg (7 oz) caramels

1/4 cup Evaporated milk

3/4 cup Chopped pecans, divided

1 Chocolate crumb piecrust, 9 inch

2 pkgs (3 oz Each) cream cheese, softened

1/2 cup Sour cream

1 1/4 cups Milk

1 pkg (3.9 oz) chocolate instant pudding mix

1/2 cup Fudge topping

Preparation

(1) Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.

(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. Serves 12.

Cook's Notes

(1) Drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat.
(2) This luscious cheesecake may be made 1 day ahead through step 3. Cover loosely with plastic wrap and refrigerate. Add topping and decorate with pecans before serving.
(3) Nuts are easier to chop when they are warm. Heat in the microwave on HIGH for 2 minutes or in a 325 deg oven for about 5 minutes.
(4) 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.

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