Turtles cheesecake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vanilla wafer crumbs |
| ½ | cup | Butter or margarine -- |
| Melted | ||
| 1 | pack | Caramel candy -- 14 oz |
| 1 | can | Evaporated milk -- 5 oz |
| 2 | cups | Pecans -- chopped divided |
| Toasted | ||
| 4 | packs | Cream cheese -- softened 8 |
| ounce | Each | |
| 1 | cup | Sugar |
| 2 | teaspoons | Vanilla extract |
| 4 | eaches | Eggs |
| 1 | cup | Semisweet chocolate chips -- |
| 6 | Oz | |
| Melted and slightly cool | ||
| Whipped cream -- optional | ||
Directions
Combine crumbs and butter; blend well. Press into the bottom and 2 inch up the sides of a 10 in. springform pan. Bake at 350 deg. for 8-10 min. or until set; cool. In a saucepan over low heat, melt caramels in milk, stirring until smooth. Cool 5 min. Pour into crust; top with 1½ cups of pecans. In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Add chocolate; mix just until blended. Carefully spread over pecans. Bake at 350 deg. for 55 to 65 min. or until filling is almost set. Cool to room temperature. Chill overnight. Garnish with remaining pecans and whipped cream if desired. Yield: 16 servings.
Recipe By : Taste of Home