Chocolate Turtle Cheesecake Recipe

The hardest thing about this Chocolate Turtle Cheesecake Recipe is unwrapping the caramels

The hardest thing about this Chocolate Turtle Cheesecake Recipe is unwrapping the caramels....so you know that this is a super easy recipe.

This is a favorite among my friends. I always get RAVE reviews for it.

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Thanks...and happy baking!

Ingredients:

• 2 cups vanilla wafer crumbs
• 2 tablespoons unsalted butter, melted
• 1 (14-ounce) package of individually wrapped caramels
• 1 (5-ounce) can of evaporated milk
• 1 cup chopped pecans
• 2 (8-ounce) packages of cream cheese, softened
• 1/2 cup of white sugar
• 2 eggs
• 1/2 cup of semisweet chocolate chips

Instructions:

Preheat oven to 350°F. In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.

In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour the caramel sauce into the crust and top with pecans.

In a large bowl, combine cream cheese, sugar and vanilla and beat well until smooth. Add the eggs, one at a time, mixing well after each addition. Melt the chocolate and blend into the cream cheese mixture. Pour the chocolate batter over the pecans.

Bake for 40-50 minutes, or until the filling is set. Loosen the cake from the edges of the pan, but do not remove the rim until completely cooled.

Refrigerate for at least 4 hours, but preferably overnight.

Some Important Tips:

1) all your ingredients should be at room temperature!
2) combine everything on low or medium speed (do not over mix)!
3) running the tip of a sharp knife around the top edge right after baking, plus cooling to room temperature before refrigerating will keep the cake from cracking.
4) If you follow these tips I guarantee that they'll work!

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