"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Turtle Cheesecake Recipe

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

Carolyn Pender
Added: Monday, June 26, 2006


2 c. vanilla wafer crumbs
6 Tbsp. margarine, melted


1 14 oz bag caramels (Kraft)
1 5 oz. can evaporated milk
1 cup chopped toasted pecans
2 8-oz. packages cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 cup semi-sweet chocolate chips, melted

Preheat oven to 350. Combine crumbs and margarine;
press onto bottom and sides of 9" springform pan. Bake for
10 minutes.

In 1 1/2-quart heavy saucepan, melt caramels with milk over
low heat, stirring frequently until smooth. Pour over crust, and
top with pecans. In medium bowl, combine cream cheese,
sugar, and vanilla, mixing on medium speed with electric
mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Blend in chocolate; pour over pecans.
Bake at 350 for 40 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Best if chilled for a day or two before serving.




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