Ingredients
1 1/4
cups chocolate wafer crumbs
2
tablespoons sugar
1/4
cup butter, melted
1/4
cup chopped pecans
2
(8-oz.) pkg. cream cheese, softened
1 1/2
cups milk
1/4
cup firmly packed dark brown sugar
2
teaspoons vanilla
1
(3.4-oz.) pkg. instant vanilla pudding and pie filling 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
Preparation
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.
