Cheesecake ( chocolate turtle - m w )
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Margarine |
| 14 | ounces | Caramel candies (36 Brachs) |
| 1 | cup | Pecan pieces |
| 1 | cup | Chocolate chips, divided |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Milk |
| 1¼ | cup | Graham cracker crumbs |
| ½ | cup | Evaporated milk |
| 16 | ounces | Cream cheese |
| ½ | cup | Sugar |
| 2 | xes | Eggs |
| 12 | xes | Pecan halves |
Directions
Put margarine in a 9 inch round glass or plastic layer cake pan.
Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan Put caramels in a 1 quart casserole with evaporated milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into it. Refrigerate. Put cream cheese in a large glass mixing bowl with ½ cup chocolate chips.
Microwave on 50% (MDM) 3-3½ minutes, until cheese is softened and chips are melted. Add sugar and vanilla; blend with an electric mixer. Add egg and blend. Pour on top of caramel layer in cake pan.
Rotating twice during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still juggles slightly. Cool and refrigerate.
Combine remaining chips and 2 tablespoons milk in a 2 cup glass measure.
Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled cheesecake can be baked in a 350 degree pre-heated conventional oven for 40 minutes.