Wow your guests with this “scrumpdillyicious” cheesecake. The crust is made with vanilla wafer crumbs and butter, which alone is delish. Now add a layer of caramel, a generous sprinkle of chopped pecans, amazing chocolate cheesecake batter and it’s ready to bake. If you want it to be extra fancy, decorate it with dollops of whipped cream and sprinkle with more pecans.
Turtle Cheesecake
Course: UncategorizedServings
12
servingsIngredients
2 cups vanilla wafer crumbs
6 Tablespoons butter, melted
14 ounce bag Kraft caramels
5 ounce can evaporated milk
1 cup chopped pecans
16 ounces cream cheese, room temperature
½ cup sugar
1 teaspoon vanilla extract
2 eggs, room temperature
½ cup semi-sweet chocolate chips, melted
Whipped cream (for garnish, if desired)
Additional ¼ cup chopped pecans (for garnish, if desired)
Directions
- Preheat oven to 350 degrees.
- Combine the vanilla wafer crumbs with the melted butter.
- Mix well and then press crumb mixture into the bottom of a 9” spring form pan.
- Bake for 10 minutes. Remove from oven and let cool.
- Place the caramels and evaporated milk in a saucepan.
- Place on stove and cook over low heat, stirring frequently, until caramels are melted.
- Pour the caramel mixture over the cooled crust, spreading evenly over the crust.
- Sprinkle the chopped pecans over the caramel.
- Place the cream cheese, sugar and vanilla in a bowl and mix until well incorporated.
- 10. Add the eggs, one at a time, mixing well after each addition.
- 11. Add the melted chocolate and mix just until blended.
- 12. Pour the batter over the pecans.
- 13. Bake at 350 degrees for 40 minutes or until done.
- 14. Remove from oven and immediately loosen cake from the rim of the pan with a thin knife (cool thoroughly before removing rim of pan}.
- 15. Chill cheesecake and decorate with whipped cream and additional chopped pecans if desired.
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