For Father's Day I wanted to make an extra scrumptious dessert. Several years ago up in Alberta a friend of ours baked up a turtle cheesecake and pumpkin cheesecake. They were the best we had ever tasted, and I have craved them ever since! I finally got the recipes and made the turtle cheesecake for Ry on Sunday. Aaahhh - no words good enough to describe it! Save this recipe; even if you only make it once in your lifetime it's worth it!! Only took about 30 minutes prep time and 50 minutes bake time.
Turtle Cheesecake
Crust:
1/2 c. butter
2 c. vanilla wafer crumbs
Melt butter in small saucepan. Add wafer crumbs. Stir well. Press in bottom and 1 inch up side of 9 inch springform pan oiled and dusted with flour. Bake at 350 degrees for 5 minutes. Cool.
Second Layer
40 Kraft caramels
1/4 c. skim evaporated milk
Unwrap and heat caramels and evaporated milk in medium saucepan, stirring often, until smooth. Pour over crust.
Sprinkle with 1 cup toasted chopped pecans.
Third Layer
2 8-ounce light cream cheese softened
1/2 c. sugar
1 tsp. vanilla
2 large eggs
1/2 c. chocolate chips
Beat cream cheese, sugar, adn vanilla in large bowl until smooth. Beat in eggs on low, one at a time just until blended.
Melt chocolate chips in a microwave-safe bowl (stir every 15 seconds until melted) and then stir into cream cheese mixture.
Pour over pecans.
Bake at 350 degrees for 50-55 minutes. Run paring knife around edge of pan to allow cake to settle evenly without cracking. Cool. Remove sides of pain. Place cake on wax paper or plate.
Fourth layer
Chocolate glaze:
1 pint whipping cream
4 oz. semi-sweet chocolate baking squares or 4 oz. milk chocolate chips
Heat whipping cream in small saucepan on low. Add chocolate, stirring constnatly, until melted and smooth. Makes about 1 c. Pour over cheesecake.
Oh la la!!
