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Turtle Cheesecake Recipe

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This recipe for Turtle Cheesecake, by , is from The Hoemann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, December 14, 2008


2 cups chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
3 (8oz) packages of cream cheese, softened
1 1/4 cups sugar
4 large eggs
1 (8ox) carton of sour cream
1 tablespoon vanilla extract
1/4 cup butter
1 cup (6oz) semi-sweet chocolate morsels
1 (12oz) jar caramel topping
1 cup chopped pecans

Combine first three ingredients; stir well. Firmly press mixture in the bottom and 1 inch up the sides of a lightly greased 9 inch spring form pan. Bake at 325 for 10 minutes. Cool in pan on a wire rack.
Add eggs, one at a time, beating after each addition and scraping sides and bottom as needed. Pour batter into prepared crust.
Bake at 325 for 1 hour and 5 minutes. Turn oven off and partially open oven door; leave cake in over 1 hour. Cool completely on a wire rack; cover and chill at least 8 hours. Carefully remove sides of pan; transfer cheesecake to a serving plate.
Melt 1/4 cup butter in a small heavy saucepan; add chocolate morsels. Stir over low heat just until chocolate melts and mixture blends. Spread warm chocolate mixture over cheesecake; chill 15 minutes.
Combine caramel topping and pecans in a small saucepan. Bring to a boil, stirring constantly, over medium heat; boil 2 minutes. Remove from heat and cool 5 minutes. Spread over chocolate; cool completely. Serve immediately or cover and chill. Let stand at room temperature at least 30 minutes before serving.




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