Chocolate Caramel Cheesecake

    Chocolate Caramel Cheesecake

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    With this caramel cheesecake instant chocolate pudding mix is used which means it sets up in no time. It has a beautiful caramel layer.

    Makes: 1 cheesecake

    • 200g caramels
    • 1/4 cup evaporated milk
    • 3/4 cup pecans, diced
    • 1 premade sweet pie crust
    • 170g cream cheese, softened
    • 1/2 cup sour cream
    • 1 1/4 cups (285ml) milk
    • 1 (100g) packet instant chocolate pudding mix
    • caramel topping, to garnish

    Preparation:25min  ›  Cook:5min  ›  Extra time:2hours chilling  ›  Ready in:2hours30min 

    1. Place caramels and evaporated milk in a saucepan. Heat over low heat, stirring continually until smooth, about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.
    2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add instant pudding mix then process for about 30 seconds more.
    3. Pour pudding mix over caramel layer, covering completely. Chill, loosely covered, until set (it usually takes about 15 minutes).
    4. Sprinkle the remaining pecans over the top and chill until serving. When about to serve, drizzle the top attractively with caramel topping.

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