Ingredients for Chocolate Turtle Cheesecake
- 14 ounces caramels
- 1/2 cup evaporated milk
- Pecans
- 9 Inch Chocolate Pie Crust
- 16 ounces cream cheese (softened)
- 1 cup sour cream
- 1/4 cup milk
- Instant Chocolate Pudding Mix
- Fudge Sauce
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How to Make Chocolate Turtle Cheesecake
- In a heavy saucepan, combine 14 ounces of caramels and 1/2 cup of evaporated milk. Cook over medium-low heat, stirring constantly, until the caramels are completely melted and the mixture is smooth.
- Stir in 1/2 cup of chopped pecans.
- Pour the caramel-pecan mixture into your prepared pie crust.
- In a blender, combine 16 ounces of cream cheese (softened), 1 cup of sour cream, and 1/4 cup of milk. Blend until completely smooth and creamy.
- Add 3.4 ounces (one 3.4 ounce box) of instant chocolate pudding mix to the blender. Blend for another 30 seconds until well combined.
- Carefully pour the cheesecake mixture evenly over the caramel layer in the pie pan.
- Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 15-20 minutes to allow the layers to set slightly.
- Drizzle your favorite chocolate fudge topping over the chilled cheesecake. Sprinkle with the remaining 1/2 cup of chopped pecans.
- Cover loosely and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving to allow the cheesecake to fully set.
Nutrition Information (Approximate per serving)
Sodium
133 g
Sugar
946g
Fat
402g
Carbs
126g
