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| TURTLE PECAN CHEESECAKE | |
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CRUST: 4 cups graham cracker crumbs 3/4 cup (1 1/2 sticks) butter, melted Combine graham cracker crumbs and melted butter; press mixture onto bottom and sides of buttered 10-inch springform pan (2-inches deep). Bake in preheated 350°F oven 10 to 15 minutes. Set aside to cool. FILLING: 1 (14 oz.) bag light (vanilla) caramels 1 (5 oz.) can evaporated milk 1 cup chopped pecans, toasted (see note) 4 (8 oz. ea.) pkgs. cream cheese, softened 1 cup granulated sugar 4 eggs 2 tsp. vanilla 1 cup semi sweet chocolate morsels, melted In heavy 1 1/2 quart saucepan, melt caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecan halves into caramel mixture and set aside to use later as garnish.) Pour caramel mixture over cooled crust; top with chopped toasted pecans. Combine cream cheese and sugar, mixing on medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge. Bake in preheated 350°F oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula. CHOCOLATE TOPPING: 1/2 cup semisweet chocolate morsels 3 tbsp. evaporated milk Whipped cream (optional for garnish) Pecan halves dipped in caramel (optional for garnish) Melt chocolate morsels (in top of double boiler or on medium power in microwave oven). Add evaporated milk (or 2 percent milk and butter). Stir until mixture is smooth. Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired. Keep refrigerated. Makes 1 (6 pound) cheesecake: 16 to 20 servings. | |
Since microwave ovens vary in power, you may need to adjust your cooking time.
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recipe reviews #19278
Carol Wiskowski says:
Made this cheesecake for family holiday gathering. Everyone thought I had purchased it from a professional baker. It was absolutely delicious! However, one problem to cite. The caramel layer at the bottom, incorporated with the chopped, toasted pecans became extremely hard. Was difficult to cut through to serve and "crunchy" to chew. Would like to know a work-around for this without eliminating the caramel/pecan layer.
#20113
Karen James (Pennsylvania) says:
I loved this cheesecake as well but had the same problem as Carol. I am thinking about trying carmel ice cream topping instead for that layer with the pecans. I think it may firm up when it is chilled but will not get hard like the melted caramels did. I'll let you know.
#20934
Chera DeVries (Wisconsin) says:
Made this cheesecake for a holiday gathering as well, and everyone loved it!! But I substituded the caramels and evaporated milk for one jar of caramel ice cream topping and it worked great!
#56268
Krista (Missouri) says:
My uncle makes caramel. He says the higher the temp you heat the caramel the harder it will set. So don't let the boiling temp get past 265°F :)
#93872
Robin Kalmbach (Colorado) says:
When I melt caramels for my Caramel Bars, I add a three teaspoons of 1/2 & 1/2 or cream to every 30 or so caramels. It keeps it soft and chewy after they are baked. That has worked every time for me.
#101269
Andy (New York) says:
It was very good!
#187745
BakerGirlInOxford (Michigan) says:
I made this for Easter. I followed the recipe as printed and didn't have any issues with the caramel layer like others did. I used the unwrapped Kraft caramel bits. It looked like it came from a bakery it was so beautiful! Received high praise from everyone, as it was very delicious and oh so rich! Worth every calorie!
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