Karen’s Killer Fixin’s: Chocolate Turtle Cheesecake

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is CHOCOLATE TURTLE CHEESECAKE.

Cheesecake? Chocolate? Caramel? Pecans? Fudge? There’s something here for everyone. Put it all together and you have something sinful on the plate.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 40 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHOCOLATE TURTLE CHEESECAKE
[Serves 12]

1 (14 oz.) pkg. caramels
1 (5 oz.) can evaporated milk
1 ¼ cups chopped pecans, divided
1 (9”) chocolate pie crumb piecrust
1 (3 oz.) pkg. cream cheese, softened
½ cup sour cream
¼ cup milk
1 pkg. chocolate instant pudding
½ cup fudge topping

 

  1. Place caramels and evaporated milk in heavy saucepan.  Heat over med-low heat, stirring continually, until smooth, about 5 minutes.  Stir in 1 cup chopped pecans.  Pour into piecrust.
  2. Combine cream cheese, sour cream and milk in 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 cheesecake with remaining pecans.  Chill, loosely covered, until serving time.

 

Notes:  May make ahead through step 3.  Cover loosely with plastic wrap and refrigerate.  Add topping and decorate with pecans before serving.  VARIATION:  Drizzle ¼ cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat.

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