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| Recipe info |
Category:
Turtle Cheesecake
Rating:
3.67
Contributor:
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Turtle Pecan Cheesecake
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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