SuperDave
New member
When I want to really impress, this is one of my go to's.
Turtle Cheesecake
Ingredients
2 cups Pecan Sandies cookie crumbs
2 tablespoons unsalted butter
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
1 ½ cup chopped pecan
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 (8 ounce) packages cream cheese, softened
3/4 cup semisweet chocolate chips
1 tsp cooking oil
Directions:
Melt the butter or margarine, and combine with the cookie crumbs. Press into the bottom of a 9 inch springform pan.
Melt the caramels with the evaporated milk in a 1 1/2 quart heavy saucepan over low heat. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with 1 cup of the chopped pecans. Place in refrigerator to cool.
In a large bowl, combine cream cheese, sugar, and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Pour batter over pecans
Bake at 350 degrees F (175 degrees C) for 40 minutes. Loosen cake from the edges of pan, but do not remove rim until cooled. Chill completely
Sprinkle top with ½ cup chopped pecans.
Melt 3/4 cup chocolate chips and 1 tsp cooking oil. Put in zip lock baggie and let cool for a few minutes. Cut small corner off baggie and drizzle zig zag patterns in different directions.
Turtle Cheesecake
Ingredients
2 cups Pecan Sandies cookie crumbs
2 tablespoons unsalted butter
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
1 ½ cup chopped pecan
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 (8 ounce) packages cream cheese, softened
3/4 cup semisweet chocolate chips
1 tsp cooking oil
Directions:
Melt the butter or margarine, and combine with the cookie crumbs. Press into the bottom of a 9 inch springform pan.
Melt the caramels with the evaporated milk in a 1 1/2 quart heavy saucepan over low heat. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with 1 cup of the chopped pecans. Place in refrigerator to cool.
In a large bowl, combine cream cheese, sugar, and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Pour batter over pecans
Bake at 350 degrees F (175 degrees C) for 40 minutes. Loosen cake from the edges of pan, but do not remove rim until cooled. Chill completely
Sprinkle top with ½ cup chopped pecans.
Melt 3/4 cup chocolate chips and 1 tsp cooking oil. Put in zip lock baggie and let cool for a few minutes. Cut small corner off baggie and drizzle zig zag patterns in different directions.
