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turtle cheesecake…

Rarely do I feel impressed with myself, but I was super proud of this cheesecake. I made this for Thanksgiving because my little bro, Jared, does not dig anything pumpkin or pecan, but he loves some cheesecake. This recipe was a first for me, but the thought of a turtle cheesecake sounded delicious to me. I turned to the Internet to find a recipe and settled on one from recipezaar. My favorite part of this cheesecake was the vanilla wafer crust and the layer of caramel and pecans that was poured onto the crust. This cheesecake was amazing…but next time I make it, I think I will leave the chocolate out of the cheesecake batter because I prefer plain cheesecake to the chocolate variety. I drizzled some caramel and melted chocolate on top and threw on some chopped pecans. If you love cheesecake, make this one…it will make your holiday season a little more delicious!
Check out the caramel layer above the crust!!!
Turtle Cheesecake Adapted from RecipeZaar

Ingredients
2 cups vanilla wafer crumbs
1/2 cup butter or margarine, melted
1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
2 cups chopped pecans, toasted and divided
4 (8 ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 eggs
1 cup semisweet chocolate morsels, melted and slightly cooled
whipped cream(optional)

Directions
1. Combine crumbs and butter; blend well.
2. Press into the bottom and 2 inches up the sides of a 10-inch springform pan.
3. Bake at 350 degrees for 8-10 minutes or until set; cool.
4. In a saucepan over low heat, melt caramels in milk, stirring until smooth. Cool 5 minutes.
5. Pour into crust; top with 1 1/2 cups of pecans.
6. Freeze for 15 minutes so ensure layer does not mix in with cream cheese layer.
7. In a mixing bowl, beat cream cheese until smooth.Add sugar and vanilla; mix well.
Add eggs, one at a time, beating well after each addition. Add chocolate; mix just until blended.
8. Carefully spread over pecans.
9. Bake at 350 degrees for 55-65 minutes or until filling is almost set.
10. Cool to room temperature. Chill overnight.
11. Garnish with drizzled chocolate, caramel, remaining pecans and whipped cream if desired.

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Christina

Tuesday 24th of November 2015

Did you use a a water bath when baking this? Or did you just pop it in the oven? I make your lemon cheesecake all the time and use the water bath method you recommend for it and want sure if I should use that same method with this one. Thanks!

Jamie

Wednesday 13th of January 2016

Hi, Christina! No water bath is needed for this recipe. I'm glad you enjoy the lemon cheesecake! Take care.

Ciara

Thursday 19th of July 2012

Almost done making this its in the oven right now im not 100% sure if "chill" means refrigerate or freeze if i dont get an answer im gonna refrigerate because i feel like thats what your most likely talking about .

hello-emma

Monday 3rd of August 2009

Wow! I will make that cheesecake for sure! Looks really good! (well, everything you make looks absolutely delicious^^)

Brandi

Sunday 1st of February 2009

Hello! Ok..so I just finished making this recipe and had a question. Did your chocolate mix into the creamcheese mixture completely? My chocolate was kind of lumpy...any ideas?

SaraW

Wednesday 21st of January 2009

I am going to make this recipe this weekend and i was wondering a few things. Did you use the whole package of carmels in the mixture between the crust and cheesecake mixture or do you save some for the top? and is the chocolate cheesecake mixture made with the melted morsels or a cocoa powder not listed and are you using the whole cup of morsels in the cheesecake batter or reserving some for the top of the cheesecake? the divided peacans are they divided so that you use some for the layer between the crust and the filling and use some for the top? somethings were not clear and i just dont wanna mess up

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