Turtle pecan cheesecake

1 servings

Ingredients

Quantity Ingredient
-ROSE RAY DSJN00A-
8 ounces Chocolate cookies; or vanilla wafers
¼ cup Butter; melted
20 ounces Cream cheese; softened
1 cup Sugar
½ pack Caramels; 14-oz package
4 ounces German sweet chocolate
1 teaspoon Butter
1½ tablespoon Flour; all purpose
¼ teaspoon Salt
1 teaspoon Vanilla extract
3 Eggs
2 tablespoons Whipping cream
⅓ cup Whipping cream
2 tablespoons Whipping cream
1 cup Pecans; toasted, chopped

Directions

CARAMEL TOPPING

CHOCOLATE TOPPING

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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