Turtles® Cheesecake
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
Vanilla Wafer (crumbs)6 tbsps
Unsalted Butter140 g
Evaporated Milk (can)1 cup
Pecan (chopped)1 cup
White Sugar1.5 tsps
Vanilla Extract2
EggsDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Butter one 9 inch springform pan
3
Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes
4
Remove pecans and set aside
5
Leave oven at 350 degrees C (175 degrees C)
6
In a small saucepan, melt the unsalted butter
7
Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan
8
Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C)
9
Remove and allow to cool
10
In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk
11
Stir until smooth
12
Pour this over the cooled crust
13
Sprinkle the nuts over the top
14
In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times
15
Add the eggs, one at a time and beat until smooth
16
Melt the chocolate chips in the double boiler and mix into the cheese mixture
17
Pour the batter over the caramel layer
18
Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set
19
Chill over night in the refrigerator before serving