Categories: Cheesecake, Dessert

Ingredients

• CRUST
• 1 1/4 cups chocolate wafer crumbs
• 2 T. sugar
• 1/2 cup butter or margarine, melted
• 1/4 cup chopped pecans
• FILLING
• 2 8-oz. pkgs. cream cheese
• 1 1/2 cups milk
• 1/4 cup firmly packed brown sugar
• 1 3-1/2-oz. box instant vanilla pudding
• 1/4 cup chocolate fudge ice cream topping (not hot fudge)
• 1/2 cup pecans
• 1/3 cup caramel ice cream topping

Directions

1. In a medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9" springform pan.

2. In a 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.

3. 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.

4. To serve, cut into wedges; place on plates. Drizzle with caramel topping. Top with whipped cream.

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