"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Turtle Cheesecake Recipe

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This recipe for Turtle Cheesecake, by , is from Our Favorite Family Recipes, 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!

Contributor:  
Contributor:  
Amanda Bruno

Category:
Category:

Ingredients:  
Ingredients:  
Crust
2 cups chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted

Filling
3 (8 oz) packages cream cheese, softened
1 1/4 cups sugar
4 large eggs
1 (8 oz) carton sour cream
1 tablespoon vanilla extract

Topping
1/4 cup butter
1 cup (6 oz) semisweet chocolate morsels
1 (12 oz) jar caramel topping (Smuckers brand)
1 cup chopped pecans

Directions:
Directions:
Combine first 3 ingredients; stir well. Firmly press mixture on bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Bake at 325 degrees for 10 minutes. Cool in pan on wire rack.

Beat cream cheese at medium speed until creamy; gradually add 1 1/4 cups sugar beating well. Add eggs, one a ta time, beating well after each addition and scraping sides and bottom as needed. Stir in sour cream and vanilla. Pour batter into prepared crust. Bake at 325 degrees for 1 hour and 5 minutes. Center will not be completely set. urn oven off; partially open oven door. Leave cheesecake in oven 1 hours. Remove to a wire rack to cool completely. Cover and chill at least 8 hours. Carefully remove sides of pan' transfer cheesecake to serving plate.

Melt 1/4 cup better in small heavy saucepan; add chocolate morsels. Stir over low heat just until chocolate melts and mixture belends. 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.

 

 

 

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