Caramel PecanTurtle Cheesecake
Caramel PecanTurtle Cheesecake recipe
Yield
16 servingsPrep
30 minCook
40 minReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vanilla wafer crumbs
|
* |
| 6 | tablespoons |
butter
melted |
|
| 14 | ounces |
caramels (candy squares)
|
*
|
| 5 ⅓ | ounces |
evaporated milk
|
|
| 1 | cup |
pecans
chopped, toasted |
|
| 16 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
semi-sweet chocolate
semi-sweet, melted, null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vanilla wafer crumbs
|
* |
| 9E+1 | ml |
butter
melted |
|
| 404.6 | ml/g |
caramels (candy squares)
|
*
|
| 154.1 | ml/g |
evaporated milk
|
|
| 237 | ml |
pecans
chopped, toasted |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
semi-sweet chocolate
semi-sweet, melted, null, null |
*
|
Directions
Combine crumbs and butter and press onto bottom of a 9-inch springform pan.
Bake 10 minutes at 350℉ (180℃).
Melt caramels in milk in heavy 1½ quart saucepan over low heat, stirring frequently until smooth.
Pour over crust.
Top with pecans.
Combine cream cheese, sugar and vanilla.
Mix at medium speed with electric mixer until well-blended.
Add eggs, one at a time, mixing well after each.
Blend in chocolate.
Pour over pecans.
Bake at 350℉ (180℃) F for 40 minutes.
Loosen cake from rim of pan.
Chill.
Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired.
