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How To make Turtle Pecan Cheesecake

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-ROSE RAY DSJN00A- 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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