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Prep 20min
Total3hr20min
Ingredients13
Servings16
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Ingredients
Crust
1 1/4
cups chocolate wafer crumbs
2
tablespoons sugar
1/4
cup butter, melted
1/4
cup chopped pecans
Filling
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
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Steps
1
In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.
2
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.
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 cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.
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Nutrition Facts
Serving Size:1/16 of Recipe
Calories
350
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
13g
65%
Cholesterol
60mg
20%
Sodium
310mg
13%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
4%
Sugars
21g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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