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Turtle Cheesecake
INGREDIENTS:
2 cups vanilla wafer crumbs (or oreos!!)
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
2 cups vanilla wafer crumbs (or oreos!!)
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
chocolate and caramel ice cream toppings (optional)
more chopped pecans (optional)
DIRECTIONS
Preheat oven to 350 degrees. Butter one 9 inch springform pan.
Toast the pecans at 350 degrees for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees. In a small saucepan, melt the unsalted butter.
Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees. Remove and allow to cool.
In microwave, in 1-minute intervals, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust, reserving about 1/3 c. for top. Sprinkle the nuts over the caramel.
In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Divide batter into 2 portions. Melt the chocolate chips and fold into 1/2 the batter. Alternately "blop" the white and chocolate batters over the caramel, and swirl slightly. Drizzle on remaining caramel, and swirl again.
Bake at 350 degrees for 40 minutes or until barely set. Once cool, drizzle top with chocolate and caramel toppings, and sprinkle on nuts, if desired.
Preheat oven to 350 degrees. Butter one 9 inch springform pan.
Toast the pecans at 350 degrees for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees. In a small saucepan, melt the unsalted butter.
Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees. Remove and allow to cool.
In microwave, in 1-minute intervals, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust, reserving about 1/3 c. for top. Sprinkle the nuts over the caramel.
In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Divide batter into 2 portions. Melt the chocolate chips and fold into 1/2 the batter. Alternately "blop" the white and chocolate batters over the caramel, and swirl slightly. Drizzle on remaining caramel, and swirl again.
Bake at 350 degrees for 40 minutes or until barely set. Once cool, drizzle top with chocolate and caramel toppings, and sprinkle on nuts, if desired.
Chill over night in the refrigerator before serving.
1 comment:
ok. that sounds sooo yummy. I will let you know how i like all of these when i try them :-D... we don't have cream-cheese in the house right now... BUT, I am going to the grocery store soon. Cream cheese, here i come! mauhahaha ;-)
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