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 |
DIRECTIONS
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. |
Prep Time:
20 Min
20 Min
Total Time:
3 Hr 20 Min
3 Hr 20 Min
Makes:
16 servings
16 servings
p/s: try this recipe and u will be proud to see the result..all the best!!chaiyok!!
7 comments:
omg ruth..
im lovin it tooo...
chessy eh..wee~
yah..try la heheehe..snang jak kot xpelu bakar bah..hehe,,very praktikal..
sng jak kot?
u ever bake tis cake?
hihihi..blom..hahahaha..mok try la tok lak ku blit..pcah rahsia eyh..hihi
pa ka?
ahahha..very secretive la si ruth ni
secretive??on which part bah..hahaha..
erm..ur own feeling..
ahhahaa
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