• Cooking Time:
  • Servings:
  • Preparation Time:



  • Crust:
  • 1-1/4 cups chocolate wafer crumbs
  • 2 tablespoon sugar
  • 1/4 cup butter, melted
  • 1/4 cup chopped pecans
  • Filling:
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1-1/2 cups milk
  • 1/4 cup firmly packed dark brown sugar
  • 2 teaspoons vanilla
  • 1 pkg. (3.4 oz..) instant vanilla pudding mix
  • 1/4 cup chocolate fudge ice cream topping - not hot fudge
  • 1/2 cup pecan halves
  • 1/3 cup caramel ice cream topping
  • whipped cream, if desired


  • In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.
  • In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.
  • Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.
  • To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.

Categories: No Bake/Cook 
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