Turtle Cheesecake 2 cups chocolate wafer crumbs ¼ cup sugar 3 (8 oz) packages cream cheese, softened 1 ¼ cups sugar 4 eggs 1 ( 8 oz) carton sour cream 1 T vanilla ¼ cup butter 1 cup semisweet chocolate chips 1 (12 oz) jar caramel topping 1 cup chopped pecans Combine first 3 ingredients; stir well. Firmly press mixture in bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Bake at 325 for 10 minutes. Cool in pan on a wire rack. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 ¼ cups sugar, beating well. Add eggs, one at a time, beating after each addition and scraping sides and bottom as needed. Stir in sour cream and vanilla. Pour batter into prepared crust. Bake at 325 for 1 hour and 5 minutes. Center will not be completely set.) Turn oven off, and partially open oven door; leave cake in oven 1 hour. Cool completely on a wire rack; cover and chill at least 8 hours. Carefully remove sides of pan; transfer cheesecake to a serving plate. Melt ¼ cup butter in a small heavy saucepan; add chocolate chips. Stir over low heat just until chocolate melts and mixture blends. Spread warm chocolate mixture over cheesecake; chill 15 minutes. Combine caramel topping and pecans in a small saucepan. Bring to a boil, stirring constantly, over medium heat; boil 2 minutes. Remove from heat, and cool 5 minutes. Spread over chocolate; cool completely. Serve immediately or cover and chill. Let stand at room temperature at least 30 minutes before serving. Yield: 10 servings. |
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