The mixture of chocolate and caramel make this creamy cheesecake an awesome dessert!

Chocolate Pecan Cheesecake

Ingredients

25 caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 — 9-inch chocolate crumb crust
2 — 3-oz. packages cream cheese, softened
1/2 cup sour cream
1-1/4 cups cold 2% milk
1 — 3.9 oz. package instant chocolate pudding mix
1/2 cup hot fudge ice cream topping, warmed

Directions

~In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth; stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes.

~Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth.

~In a small bowl, whisk milk and pudding mix for two minutes; beat into cream cheese mixture until blended. Spread over caramel mixture.

~Refrigerate for at least 30 minutes.

~Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans.