"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Turtle Cheesecake Recipe

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This recipe for Turtle Cheesecake, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Casie Gosnell
Added: Tuesday, October 6, 2009


2 c Graham Cracker Crumbs
1/2 c margarine, melted
2 T sugar
4 - 8oz pks softened cream cheese
1 1/3 c sugar
2 T cornstarch
1 T vanilla
3 eggs
1 c sour cream
1/2 c chopped pecans
Smuckers Chocolate Magic Shell Topping
Smuckers Caramel Magic Shell Topping

Crust: In small bowl toss together graham cracker crumbs, margarine and 2 Ts sugar. Press crumb mixture onto bottom and up sides of 9-inch spring form pan. Chill in freezer while preparing filing.
Cheesecake: In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 c sugar, cornstarch and vanilla. Beat just till combined - don't over mix. Add eggs, one at a time, mix gently, add sour cream. Pour into crust. Bake at 325F for about 1/14 hours until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more. Gently remove from pan. Sprinkle top of cake with chopped nuts and using Chocolate Magic Shell, drizzle across cake, then in the opposite direction drizzle Caramel Magic Shell. Refrigerate at least 3 hours or overnight.




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