Tuesday, November 23, 2010

Caramel Chocolate Cheesecake

Graham cracker pie crust

7 oz package caramels
1/4 cup evaporated milk
1/4 cups pecans
8 oz cream cheese, softened
1/2 cup sour cream
1 1/4 cup milk
1 3 oz instant chocolate pudding mix
1/2 cup fudge topping

Melt caramels and evap milk, stirring constantly until smooth, approximately 5 minutes. Stir in pecans; pour into crust. Combine sour cream, cream cheese and milk in bowl or blender; process until smooth. Add pudding mix, blend again. Pour cream cheese mixture over caramel layer. Chill 15 minutes. Drizzle with fudge sauce. Chill 1 1/2 hours.

OK. Here's another one that sounded much better than it was in reality. If you should make this, serve it immediately and don't expect it to keep well in the fridge (or anywhere else, for that matter.) The pudding mixture did some major weeping overnight, and the fudge topping melted into it as well. This is why the photo looks really gross. I'd say skip the fudge topping and drizzle with just chocolate sauce, or a homemade chocolate glaze.

It was really simple to make though and would do for an emergency dessert.

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