Turtle pecan cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -ROSE RAY DSJN00A- | ||
| 8 | ounces | Chocolate cookies; or vanilla wafers |
| ¼ | cup | Butter; melted |
| 20 | ounces | Cream cheese; softened |
| 1 | cup | Sugar |
| ½ | pack | Caramels; 14-oz package |
| 4 | ounces | German sweet chocolate |
| 1 | teaspoon | Butter |
| 1½ | tablespoon | Flour; all purpose |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla extract |
| 3 | Eggs | |
| 2 | tablespoons | Whipping cream |
| ⅓ | cup | Whipping cream |
| 2 | tablespoons | Whipping cream |
| 1 | cup | Pecans; toasted, chopped |
Directions
CARAMEL TOPPING
CHOCOLATE TOPPING
Preheat oven to 450~. Place cookies in resealable plastic bag.
Squeeze out excess air; seal bag tightly. Roll over cookies with rolling pin until finely crushed. Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan. Beat cream cheese in large bowl until creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 minutes.
Reduce oven temperature to 200~. Continue baking cheesecake 35-40 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Prepare Caramel Topping and Chocolate Topping.
Drizzle over cheesecake. Refrigerate cheesecake. Sprinkle with pecans just before serving.
Caramel Topping. Combine ingredients in small saucepan; stir over low heat until smooth.
Chocolate Topping. Combine ingredients in small saucepan; stir over low heat until smooth.
Decadent Cheesecakes from Cooking Class Magazine, March 1993.