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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Amazing Carmel Pecan Turtle Cheesecake Recipe

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This recipe for Amazing Carmel Pecan Turtle Cheesecake, by , is from Mom Z's Recipes #5, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Zauha


24 Chocolate Sandwich Cookies (Oreo)
6 Tbsp. butter, melt
Pinch of salt
4 - 8 oz. Cream Cheese
1 1/3 cup Sugar
2 tsp. vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
1/3 cup caramel ice cream topping
1/2 cup semi sweet chocolate chips, melted
1/2 cup semi sweet chocolate chips
1/2 cup heavy cream

Lightly spray springform pan.
Crush cookies in food processor. Mix with melted butter and press ontio bottom and part way up the sides of 10" springform pan.
Bake 350* 5 to 10 minutes.
Turn oven to 325* to bake cheesecake.
Prepare pan by laying out 3 large rectangles of foil, or one large heavy duty foil.
Place springform pan on the tip and fold the first piece around the pan, repeating with other two. so foil completely covers bottom and sides of pan.
Beat the cream cheese in a stand mixer with paddle attachement for 4 minutes until smooth and creamy. Add sugar and beat another 3 to 4 minutes.
Add vanilla and mix in.
Add eggs one at a time, beating about 1 minute between eggs.
Mix in sour cream, followed by heavy cream. Make sure you scrape the sides and bottom of the bowl to get all the cream cheese that the paddle attachment missed.
Pour 1/3 oz cheese cake into baked shell.
take our 1/3 of cheese cake out of bowl and divide in half. Put caramel in on half and melted chocolate in other half. Drop the chocolate and caramel cheesecake batter by alternating spoonfulls into the pan. Swirl them with a knife to create the marbled look. Pour over rest of cheesecake.
Place the foil wrapped pan into a large roasting pan. Fill the pan with enough hot water to go half way up the spring form pan. Place the roasting pan in the oven
bake at 325* for 90 minutes.
Leave the cheese cake in the oven, but turn off oven and prop open the door about 1 inch. Let the cheesecake cool in the oven for about an hour. Cooling this way help prevent cracking.
Remove the cheesecake, cover loosely with foil and refrigerate for at least 4 hours but ideally overnight.
carefully remove cheesecake from the springform pan and place on plate.
Place chocolate chips and heavy cream in microwave safe bowl.
Heat at 50% power for 30 second increments, stirring after each. until chocolate is melted.
While chocolate ganache sits for 5 minutes squirt some caramel sauce on top of cheese cake, then put on layer of pecans, and finally top with ganache.

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