Chocolate Turtle Cheesecake

by Robert Foster

Servings: 10 servings

INGREDIENTS

2 cups vanilla wafer crumbs
1 pkg. (14 oz.) caramels
1 cup pecans, toasted and chopped
1/2 cup sugar
2 eggs
6 tbsp. margarine, melted
1 can (5 oz.) evaporated milk
16 oz. cream cheese, softened
1 tsp. vanilla
1/2 cup semi-sweet chocolate chips, melted

INSTRUCTIONS

Combine crumbs and margarine, press onto bottom and sides of 9-inch springform pan. Bake at 350°F for 10 minutes. In 1-1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350°F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.

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Tagged: cheesecakes, desserts, turtlecheesecake add tags

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