Jane’s Turtle Cheesecake 2 cups Oreo Chocolate Cookie crumbs (about 20 cookies) 1 cups finely chopped pecans, divided 2 T. melted butter 1 bag (14 oz) Kraft caramels ½ cup milk 4 (8 oz) packages cream cheese 1 2/3 cups sugar, divided ¼ cup cornstarch 1 T. vanilla 2 eggs ¾ cup whipping cream ¾ cup chocolate chips 1/3 cup whipping cream Mix crumbs, ½ cup of the pecans and butter; press onto bottom and 2 in. up side of 9-inch springform pan. Wrap the outside of pan with 2 layers of heavy duty foil, covering the bottom and extending up sides. Place caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Pour ½ of the caramel mixture into crust. Refrigerate 10 minutes. Cover and reserve remaining caramel mixture in refrigerator for later use. Place 8 oz of cream cheese, 1/3 cup sugar and ¼ cup cornstarch in large bowl, beat at low speed until creamy, scraping occasionally. Beat in 3-8oz. packages cream cheese. Increase speed to high and beat in 1 1/3 cup sugar, then 1 T vanilla Blend in 2 eggs, one at a time, Add ¾ cup heavy whipping cream and beat just to blend. Pour over caramel mixture in crust. Place pan in large shallow pan containing hot water about 1 inch up sides of pan. Bake at 350 degrees 1 hour and 10-15 minutes. The center should barely jiggle when you shake the pan. Cool on wire rack 1 hour. Cover with plastic wrap and refrigerate overnight. Remove sides of springform pan. Microwave ¾ cup chocolate chips and 1/3 cup whipping cream in a glass bowl at HIGH 1 minute; stir until chocolate melts. Chill 30 minutes. Pour over cheesecake. Microwave reserved caramel mixture for 15 seconds just before serving cheesecake; drizzle over cheesecake. Sprinkle with remaining ½ cup pecans. |
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