Decadent Turtle Cheesecake
Makes one 9-inch cheesecake
|2-1/2||cups crushed chocolate cookies or vanilla wafers|
|1/4||cup (1/2 stick) butter, melted|
|2||packages (8 ounces each) cream cheese, softened|
|1-1/2||tablespoons all-purpose flour|
|2||tablespoons whipping cream|
|1||cup chopped toasted pecans|
- Preheat oven to 450°F.
- 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, vanilla and salt; 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°F. Bake 35 to 40 minutes more or until set. Loosen cake from rim of pan; cool. Remove rim of pan.
- Prepare Caramel Topping and Chocolate Topping. Drizzle over cheesecake. Refrigerate cheesecake. Sprinkle with pecans just before serving.
Combine 7 ounces (1/2 bag) caramels and 1/3 cup whipping cream in small saucepan; stir over low heat until smooth.
Combine 4 squares (1 ounce each) semisweet chocolate, 1 teaspoon butter and 3 tablespoons whipping cream in small saucepan; stir over low heat until smooth.
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