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TURTLE PECAN CHEESECAKE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-ROSE RAY DSJN00A-
8 oz Chocolate cookies -- or
- vanilla wafers
1/4 c Butter -- melted
20 oz Cream cheese -- softened
1 c Sugar
1 1/2 tb Flour -- all purpose
1/4 ts Salt
1 t Vanilla extract
3 Eggs
2 tb Whipping cream
-----CARAMEL TOPPING-----
1/2 pk Caramels -- 14-oz package
1/3 c Whipping cream
-----CHOCOLATE TOPPING-----
4 oz German sweet chocolate
1 t Butter
2 tb Whipping cream
1 c Pecans -- toasted, chopped
Preheat oven to 450~. Place cookies in resealable
plastic bag. Squeeze out excess air; seal bag tightly.
Roll over cookies with rolling pin until finely
crushed. Combine cookie crumbs and butter in medium
bowl; press onto bottom of 9-inch springform pan. Beat
cream cheese in large bowl until creamy. Add sugar,
flour, salt and vanilla; mix well. Add eggs, one at a
time, beating well after each addition. Blend in
cream. Pour over crust. Bake 10 minutes.
Reduce oven temperature to 200~. Continue baking
cheesecake 35-40 minutes or until set. Loosen cake
from rim of pan; cool before removing rim of pan.
Prepare Caramel Topping and Chocolate Topping. Drizzle
over cheesecake. Refrigerate cheesecake. Sprinkle with
pecans just before serving.
Caramel Topping. Combine ingredients in small
saucepan; stir over low heat until smooth.
Chocolate Topping. Combine ingredients in small
saucepan; stir over low heat until smooth.
Decadent Cheesecakes from Cooking Class Magazine,
March 1993.
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