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.
Drizzle 1/4 cup caramel toppig over the cheesecake instead of the fudge topping fora gooey sweet treat.
Make ahead: 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.
**You can create a homemade crust with chocolate sandwich cookies. Mix 1 1/2 cupscookie crumbs with 3 tablespoons melted butter. Press into a 9-inch pie plate. Bake at 350-degrees for 6 to 8 minutes.
Nuts are easier to chop when they are warm. Heat in the microwave on High for 2 minutes of in a 325-degree oven for aout 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (100g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 167 (49%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 25.4mg||8 %|
|Sodium 345.4mg||12 %|
|Potassium 221.5mg||6 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 39.2g|
|Protein 5g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 343
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