Chocolate Turtle Cheesecake

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Chocolate Turtle Cheesecake

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Serving size: 8 - 10.

 

 

2 cups vanilla wafer crumbs

2 tablespoons margarine

14 ounces individually wrapped caramels

1 5-ounce can evaporated milk

1 cup chopped pecans

1/2 cup white sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup semisweet chocolate chips

2 8-ounce packages cream cheese, softened

 

 

1) Melt the margarine and combine with the cookie crumbs. Press into

the bottom of a 9-inch springform pan.

2) Melt the caramels with the evaporated milk in a 1 & 1/2 quart

heavy saucepan over low heat. Heat and stir frequently until

smooth.

3) Pour caramel sauce into crust, and top with pecans.

4) In a large bowl, combine cream cheese, sugar, and vanilla;

beat well until smooth.

5) Add eggs one at a time, mixing well after each addition.

6) Melt the chocolate, and blend into cream cheese mixture.

7) Pour chocolate batter over pecans.

 

Bake at 350 degrees for 40 minutes. Loosen cake from the edges of

pan by running a knife around the edge, but do not remove rim until cooled.

Chill completely.