Sunday, December 02, 2012

Pecan Turtle Cheesecake

Caramel. Pecan. Turtle. Cheesecake. .... that's all that needs to be said!


2 cups vanilla wafer crumbs 
6 tablespoons unsalted butter 
14 ounces {individually wrapped} caramels 
1 (5 ounce) can evaporated milk 
1 cup chopped pecans 
3 (8 ounce) packages cream cheese 
1/2 cup white sugar 
1 1/2 teaspoons vanilla extract 
2 eggs 

caramel sundae topping
mini chocolate chips
pecans, or candied pecans

  1. Preheat oven to 350*F. Butter one 9 inch spring form pan.
  2. Toast the pecans at 350*F for 6 minutes. Remove pecans and set aside. Leave oven at 350*F. In a small saucepan, melt the unsalted butter.
  3. Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared spring form pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350*F. Remove and allow to cool.
  4. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
  5. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
  6. Bake at 350*F for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
  7. Remove from spring form pan, decorate the top with the last 3 ingredients- as shown in the picture.

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