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TURTLE SWIRL CHEESECAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
: CRUST ---
9 oz chocolate wafer cookies
6 TB unsalted butter -- melted
: FILLING ---
2 lb cream cheese -- room
: temperature
5 lg eggs
1 1/2 ts vanilla extract
3 TB whipping cream
4 oz semisweet chocolate --
: chopped
: TOPPING ---
1 c butterscotch caramel topping
: purchased
1/2 c whole pecans -- toasted
For Crust: Preheat oven to 350°F. Finely grind cookies
in processor. Blend in butter. Press crumb mixture
onto bottom and 1 inch up sides of 9-inch-diameter
springform pan with 2 3/4-inch-high sides. Wrap
outside of springform pan with foil.
For Filling: Using electric mixer, beat cream cheese
in large bowl until fluffy. Gradually add sugar and
beat until smooth. Beat in eggs 1 at a time. Mix in
vanilla extract.
Bring cream to simmer in heavy small saucepan. Reduce
heat to low. Add chocolate and stir until mixture is
melted and smooth. Remove from heat.
Pour half of cream cheese mixture into crust. Spoon
half of chocolate mixture over by tablespoons, spacing
evenly. Using tip of knife, swirl chocolate mixture
into filling. Spoon remaining cream cheese mixture
over. Spoon remaining chocolate mixture over by
tablespoons. Swirl into filling. Bake until sides are
set and center moves slightly when pan is shaken,
about 1 hour 5 minutes. (Cake may crack.) Cool in pan
on rack. Chill overnight.
Using small knife, cut around pan sides to loosen
cake. Release pan sides. Drizzle 1/4 cup caramel sauce
over top of cake. Garnish with whole pecans. Pass
remaining sauce separately.
Recipe By : Bon Appetit (April, 1996)
From: Nina Lebowitz
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