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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Turtle Cheesecake Recipe

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This recipe for Chocolate Turtle Cheesecake is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups vanilla wafer crumbs
2 tbsp. unsalted butter, melted
1 (14oz) package individually wrapped caramels
1 (5oz.) can evaporated milk
1 cup chopped pecans
2 (8oz.) packages cream cheese, softened
1/2 cup white sugar
1 tsp. vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
Directions:
Directions:
1. Preheat oven to 350º. In a large bowl, mix together the
cookie crumbs and melted butter. Press into the bottom of a
9 inch springform pan.

2. In a heavy saucepan over low heat, melt the caramels with
the evaporated milk. Heat and stir frequently until smooth.
Pour caramel sauce into crust, and top with pecans.

3. 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.

4. 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.

 

 

 

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