Recipe number 67783 is

Turtle Pecan Cheesecake



The ingredients are:
-ROSE RAY DSJN00A- 8 oz Chocolate cookies, or vanilla wafers 1/4 cup Butter, melted 20 oz Cream cheese, softened 1 cup Sugar 1 1/2 tbsp Flour, all purpose 1/4 tsp Salt 1 tsp Vanilla extract 3 Eggs 2 tbsp Whipping cream MMMMMCARAMEL TOPPING 1/2 package Caramels, 14-oz package 1/3 cup Whipping cream MMMMMCHOCOLATE TOPPING 4 oz German sweet chocolate 1 tsp Butter 2 tbsp Whipping cream 1 cup Pecans, toasted, chopped

The recipe yield is:
1 Servings

Info:
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.

Note:
Desserts; Cheesecakes



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