Turtle Cheesecake

Ready-made chocolate cookie crumb crust topped with pecan glaze and mixture of cream cheese, sour cream, and evaporated milk. Chilled to set and topped with chocolate fudge.

Ingredients -

1 (9 inch) Prepared Chocolate Cookie Crumb Crust
1/2 (14 ounces) package Caramel Candy
1/4 cup Evaporated Milk
3/4 cup chopped Pecans
2 (3 ounces) package Cream Cheese, softened
1/2 cup Sour Cream
1 1/4 cups Milk
1 (3.9 ounces) package Instant Chocolate Pudding Mix
1/2 cup Chocolate Fudge Topping

Preparation:

1. Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.

2. In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.

3. Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.

Cheesecake Making Tips -

Pecans

Pecans are a healthy addition to the diet. They are loaded with protein, fiber, antioxidants and contain 20 vitamins and minerals.

Cheesecake Making Tips -

Storing Pecans

Pecans can be stored at room temperature in an airtight container for up to 6 months. Pecans can be stored in the refrigerator in an airtight container for up to 6 months. Pecans can be stored in the freezer for up to 12 months. Watch for a sale at your supermarket and stock up.