chocolate turtle cheesecake
categories:  Cake | Cheesecake | Desserts   

Prepared: 2008-12-31

Ingredients:

• 2 cups vanilla wafer crumbs
• 4 tablespoons unsalted butter, melted
• 1 (14 ounce) package individually wrapped caramels
• 1 (5 ounce) can evaporated milk
• 1 cup chopped pecans
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs at room temperature
• 1/2 cup semisweet chocolate chips

Preparation:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the cookie crumbs and melted butter.
• Press into the bottom of a 9 inch springform pan pushing the crust about 1 inch up on the side of the pan to prevent the caramel from leaking out later.
• Bake crust for 10 min and then let cool.
• In a heavy saucepan over low heat, melt the caramels with the evaporated milk.
• Heat and stir frequently until smooth.
• Put aside 1/3 of the caramel sauce and pour the rest into crust.
• Top with pecans.
• Let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth.
• Add eggs one at a time, mixing well after each addition.
• Melt the chocolate, and blend into cream cheese mixture.
• Pour chocolate batter over pecans.
• Bake in preheated oven for 40 to 50 minutes, or until filling is set.
• Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking.
• Chill in refrigerator for 4 hours, or overnight.
• Heat remainder of caramel sauce and drizzle over cheesecake.
• Serve with a dollop of whipped cream and chopped pecans sprinkled on top.

Note: I used Oreo crumbs instead of vanilla wafer crumbs for the crust.

Makes 16 servings @ 433 calories per serving