"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chocolate Turtle Cheesecake Recipe

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This recipe for Chocolate Turtle Cheesecake, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Johnson Hoovestol
Added: Friday, May 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. vanilla or chocolate wafer crumbs
2 T. butter, melted
1-14 oz. package individually wrapped caramels
1-5 oz can evaporated milk
2-8 oz packages cream cheese, softened
1/2 c. sugar
1 t. vanilla
2 eggs
1/2 c. semisweet chocolate chips, melted
1 c. chopped pecans
1 bottle caramel ice cream topping
1 bottle chocolate topping
chopped pecans for garnish

Directions:
Directions:
Mix together the wafer crumbs and melted butter. Press into the bottom of a 9 inch springform pan. In a heavy saucepan over low heat, melt caramel with the evaporated milk. Stir frequently until smooth, about 15 minutes. Pour caramel sauce into crust and top with pecans. 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 (This step is the most important make sure to mix well). Blend melted chocolate chips into cream cheese mixture. Pour chocolate batter over pecans. Bake at 350 for 40-50 minutes or until filling is almost set. Turn oven off, partially open door, and let cheesecake cool in oven 1 hour. Remove from oven and loosen cake from the edges of pan. Chill overnight. Before serving sprinkle with chopped pecans; drizzle with caramel and chocolate sauce.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Chocolate shavings can be added to give a better presentation.

 

 

 

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