Chocolate Turtle Cheese Cake--Microwave
Microwave chocolate turtle cheesecake layered with gooey caramel, pecans, cream cheese filling, and a chocolate chip topping. Ready in 40 minutes with no oven required.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minA full-on turtle cheesecake made almost entirely in the microwave. Wild, right?
Graham cracker crust on the bottom, then a layer of melted caramels with pecans pressed in, followed by a chocolate chip cream cheese filling, and finished with a glossy melted chocolate top studded with pecan halves.
Four layers of caramel, chocolate, and cream cheese in about 40 minutes start to finish.
You can also bake this in a conventional oven if you prefer, but the microwave version works surprisingly well.
Pro Tips
- Stir the caramels every 30 seconds while microwaving. They melt unevenly and can scorch in spots.
- The cheesecake center should still jiggle slightly when done. It firms up as it chills in the fridge.
- Refrigerate for at least 2 hours before slicing. The caramel layer needs time to set or it oozes out everywhere.
- Run your knife under hot water between cuts for the cleanest slices through all four layers.
Ingredients
Directions
Put margarine in a 9 inch round glass or plastic layer cake pan.
Microwave on HIGH 40 seconds, until melted.
Stir in crumbs and pat on bottom of pan.
Put caramels in a 1 quart casserole with evaporated milk.
Microwave on HIGH 2 to 3 minutes, until melted.
Pour on crust and press pecan pieces into it.
Refrigerate.
Put cream cheese in a large glass mixing bowl with ½ cup chocolate chips.
Microwave on 50% (MDM) 3 to 3½ minutes, until cheese is softened and chips are melted.
Add sugar and vanilla; blend with an electric mixer.
Add egg and blend.
Pour on top of caramel layer in cake pan.
Rotating twice during baking, microwave on 70% (MDM-HIGH) 10 to 11 minutes, until center still juggles slightly.
Cool and refrigerate.
Combine remaining chips and 2 tablespoons milk in a 2 cup glass measure.
Microwave on HIGH 1 to 2 minutes, until chips are melted.
Stir until smooth and spread on top of cheesecake.
Top with pecan halves.
NOTE: Assembled cheesecake can be baked in a 350℉ (180℃) pre-heated conventional oven for 40 minutes.
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