This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chocolate Turtle Cheesecake

By: Erika Barker

"This is a great family favorite. Great for any holiday or family dinner. Serves 12."

Rate/Review | Read Reviews (12)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -9-inch pie

Ingredients

7 ounces caramels
1/4 cup evaporated milk
3/4 cup chopped pecans
1 (9 inch) prepared chocolate cookie crumb crust
6 ounces cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup hot fudge topping

Directions

Place caramels and evaporated milk in a saucepan. Heat over low heat, stir continually until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.
Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more.
Pour pudding mix over caramel layer, covering completely. Chill, loosely covered, until set (it usually takes 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.